The Largest Family
This family will please almost anyone due to its versatility: it offers a variety of textures, from the very creamy (Morbier) to more supple (Doux de Montagne®) to firm (Manchego). Some have rinds, while others don't. Even the colors and flavors vary from mild (Cheddar) to full-flavored (Etorki®).
Making Pressed (Uncooked) Cheeses
Cow's milk or sheep's milk is typically used for pressed cheeses. They are made by taking the curds and pressing them into a variety of different molds. The strength and the length of the pressing process determine the level of moisture of the paste. They usually are aged for five weeks to six months, although some can mature as long as three years.
This family will please almost anyone due to its versatility: it offers a variety of textures, from the very creamy (Morbier) to more supple (Doux de Montagne®) to firm (Manchego). Some have rinds, while others don't. Even the colors and flavors vary from mild (Cheddar) to full-flavored (Etorki®).
Making Pressed (Uncooked) Cheeses
Cow's milk or sheep's milk is typically used for pressed cheeses. They are made by taking the curds and pressing them into a variety of different molds. The strength and the length of the pressing process determine the level of moisture of the paste. They usually are aged for five weeks to six months, although some can mature as long as three years.
Dominant Flavors
The paste can have aromas of garlic, wood and cocoa, while the taste is mild, slightly spicy and astringent. The texture can range from soft and smooth to granular and hard. The age determines the taste: mild when young, they become nutty and spicy as they age. The taste also depends on the milk used - sheep's or cow's milk, pasteurized or raw - and on the strength of the press.
The paste can have aromas of garlic, wood and cocoa, while the taste is mild, slightly spicy and astringent. The texture can range from soft and smooth to granular and hard. The age determines the taste: mild when young, they become nutty and spicy as they age. The taste also depends on the milk used - sheep's or cow's milk, pasteurized or raw - and on the strength of the press.
