Any cheese that is pressed after coagulation, cutting, and cooking (if applicable), draining of whey, and shaping of curds. Semisoft, firm, and hard cheeses are all pressed to achieve a smooth, uniform paste, while most bloomy and blue cheeses are not pressed at all, hence their lighter, moister texture.
Found on
http://www.encyclo.co.uk/local/21502
A descriptive term for cheese whose curd has been placed in a mold and literally pressed to form the intended shape of the finished cheese. Fresh, uncured cheese varieties, such as Cream or Feta, and cured cheeses, such as Brick, Cheddar, Parmesan and Romano, are examples of pressed cheese.
Found on
https://www.encyclo.co.uk/local/21633
No exact match found.
