The oldest pressed, uncooked cheeses were created by cattle breeders in
south-central France. Trappist monks refined many cheeses in this
category, developing a pressing system that resulted in cheese with good
keeping qualities. These cheeses are produced from either cow's or
ewe's milk, to which rennet is added. Once curds have formed, they
are cut and stirred to facilitate the removal of whey; this also creates
the granular texture characteristic of this category. They are then
pressed into flattened wheels, square blocks, or round balls. Many
varieties are very large, some tipping the scales at over one hundred
pounds! After pressing, the cheeses are moved to a cellar for
ripening, which can last from two weeks to over a year.
Pressed, uncooked cheeses often have a mellow, nutty flavor, becoming
increasingly tangy and sharp as the cheeses age. With increased
ripening, the cheeses also gain a firmer, crumblier texture, in contrast
to the soft, springy character of the younger ones. These
variations in texture and flavor translate to different uses.
Younger cheeses melt smoothly and are often used in sauces, while the
most mature varieties may be grated over pasta or served in thin slices
as an appetizer with crackers or bread. The rind on these cheeses
is not eaten.
Easily the most-consumed cheese in the world, English Cheddar is the most
well-known variety in this category. Other popular pressed,
uncooked cheeses include two Netherlands varieties, Edam and Gouda, with
their distinctive red or yellow wax coatings. Manchego, the
best-known Spanish cheese, is made from rich ewe's milk and consumed at
varying stages of ripening; how it is served — over pasta, on a
cheese board, or cubed and fried — depends on its age.
Uncooked Cheese Suppliers
Cabot Cheese is a
cooperative of family-owned Vermont dairy farms producing all-natural
cheeses, including the ever-popular sharp cheddar as well
as reduced-fat cheeses, and a variety of flavored cheddars.
Grafton Village Cheese
Based in Vermont, this producer crafts artisanal cheddars
with cow's milk from small, local farms.
Shelburne Farms is a
Vermont cheesemaker that produces raw milk farmhouse cheddar.