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Article | REF: F6307 V1

Cheese processing (part 3)

Authors: Henri GOUDÉDRANCHE, Bénédicte CAMIER-CAUDRON, Jean-Yves GASSI, Pierre SCHUCK

Publication date: March 10, 2002

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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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