1. Pressed cheese production processes

Depending on the temperature at which they are heated during the manufacturing process, cheeses can be classified as pressed, uncooked, semi-cooked or cooked. Italian-style cheeses with a high total dry extract content belong to the hard cheese category, because, in addition to a very high cooking temperature, the technology and equipment used are special. Production quantities of the various pressed cheeses are given in tables C and D in .

1.1 Regulations and hygiene

Regulations

Products must be labelled "cheese". , (§ 2.1).

In addition to AOC cheeses, some firm and semi-firm cheeses have special designations (see table

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Pressed cheese production processes

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Bibliography

(1) - L'économie laitière en chiffres - . C.N.I.E.L. – édition 2000.
(2) - SABOYA (L.), MAUBOIS (J.-L.) - Current developments of microfiltration technology in the dairy industry - . Lait 80 (2000) p. 541-553.
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