Cheeses

Cooked pressed cheese

Curd heated in a copper vat, then pressed — these are the large mountain wheels, comté, beaufort, gruyère.

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Cooked pressed cheeses owe their name to the heating of the curd, carried out before pressing to increase drainage. The specifications convey the precision of the craft: the curd for comté is held between 53 and 57 °C for at least thirty minutes, that of beaufort brought to between 53 and 56 °C, with a copper vat mandatory for both.

This process, characteristic of high-mountain cheeses, yields a dense paste with very low moisture and fruity aromas that develop over several months of maturation. The family is also recognisable by its size: these are the large wheels — Cœur de Massif, Comté, Beaufort, Gruyère.

AOCPDO Rhône-Alpes Abondance In the valley that shares its name, facing Mont-Blanc, the monks of the abbaye d'Abondance were already… AOCPDO Rhône-Alpes Beaufort The "Prince of Gruyères" — a giant wheel born in the high Savoyard valleys, whose golden paste and… Alsace Cœur de Massif Born from a handful of farmers determined to save their breed and their mountain, Cœur de Massif is as… AOCPDO Franche-Comté Comté In the deep valleys of the Jura, where winters last six months and people once learned to live on what… PGI Rhône-Alpes Emmental de Savoie Its large round holes and monumental wheel are known the world over — but PGI (IGP) Emmental de Savoie… Label RougePGI Franche-Comté Emmental français Est-Central Nine hundred litres of milk for a single wheel — Emmental Est-Central is a cheese of patience… PGI Franche-Comté Gruyère Four hundred litres of milk, a minimum of eight months' maturing, and the patience of the Jura cellars…