Uncooked or semi-hard pressed cheese: locut. Uncooked or semi-hard pressed cheeses are cheeses whose curd has been heated to 34 to 36°C and placed under a press before being salted and brined to consolidate the rind. Washed or brushed during ripening, these cheeses are placed in cool aging cellars to develop their aroma and flavor (Appenzell, Gouda, Morbier, Saint-Nectaire, etc.).
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