Cheeses

Uncooked pressed cheese

Pressed but never cooked: the most diverse of cheese families, that of tommes and keeping cheeses.

17 listed products

Uncooked pressed cheeses are cheeses whose curd is cut, stirred, and mechanically pressed to expel the whey, but without being heated to high temperatures. The curd thus retains enough moisture for three to six months of maturation, yielding a firm, supple, and homogeneous paste with a mild to moderately pronounced flavour. It is the most diverse of cheese families — textures, colours, and sizes vary from one cheese to another, and it is often the rind that gives the cheese its aroma. The Alsatian Bargkass is a typical representative, in the tradition of mountain tommes.

Alsace Bargkass High on the Route des Crêtes, where Vosgienne cows graze amongst bilberry bushes and the chaumes… AOCPDO Auvergne Cantal One of France's oldest cheeses — a massive wheel born on the volcanic high plateaux of Auvergne, which… Nord-Pas-de-Calais Fromage de Belval Born in the silence of the cellars of an abbey in the Ternois, Belval still bears on its beer-brushed… Rhône-Alpes Fromage de Tamié ‘Since 1132, on the slopes of the Massif des Bauges, the Cistercian monks of Tamié have turned raw milk… PDO Midi-Pyrénées Laguiole A cylindrical wheel with a majestic curve, Laguiole is the cheesemaking memory of the Aubrac — born in… Label Rouge Nord-Pas-de-Calais Mimolette An orange sphere with a grey, cratered rind, born of a rift with Holland — mimolette owes its colour to… AOCPDO Franche-Comté Morbier A line of black ash runs through the centre of its paste like a signature: Morbier bears the history of… AOCPDO Aquitaine Ossau-Iraty Between the Ossau valley and the Iraty forest, the oldest sheep's milk cheese of the western Pyrenees… PGI Rhône-Alpes Raclette de Savoie Scrape it, melt it, let it flow — Raclette de Savoie is the skier's fondue cheese, the convivial ritual… AOCPDO Rhône-Alpes Reblochon A cheese born of a Savoyard peasant ruse — the "second milking" concealed from the landowner — that… AOCPDO Auvergne Saint-Nectaire A volcanic tomme with aromas of undergrowth and hazelnut, born on the slopes of the Massif du Sancy… AOCPDO Auvergne Salers Salers is only made when Salers cows graze on the grass of the volcanoes — from May to October, in the… AOCPDO Rhône-Alpes Tome des Bauges Mountain tome from the Massif des Bauges since the 18th century — tender, creamy paste, aromas of… PGI Midi-Pyrénées Tome Fraîche de l'Aubrac The cheese of aligot: a fresh, elastic cheese, the legendary ingredient of the most famous Savoyard… Picardy Tomme au foin de Picardie In Picardie, 19th-century farmers slipped their wheels of cheese into haystacks to protect them from the… PGI Rhône-Alpes Tomme de Savoie Grey bloomy rind, supple and mild paste — Tomme de Savoie is the everyday cheese of the Alps, found on… PGI Midi-Pyrénées Tomme des Pyrénées A tomme from the Pyrenean slopes, with a supple, melting paste that firms up with age — the milk of the…