These are cheeses of large size, with a light crust, a pale yellow cheese mass, most often with holes.
Pressed boiled cheeses are made from evening milk, which after milking stood overnight and was mixed with fresh milk the next morning. Further processing involves heating the milk to about 30°C and adding rennet. The fermentation process of the cheese mass causes the formation of holes.
After fermentation, the resulting mass is heated to about 50-60 C degrees – this process is called roasting in professional jargon. Only after heating the cheese mass is pressed. This is the main difference between this type of cheese and pressed uncooked cheese.
Among other things, the time of year is also important in the manufacture of these cheeses. Cheeses made from summer milk are much more flavorful. Winter milk cheeses are milder in taste.
Most often these cheeses are in the shape of a wheel or a circle. They can mature for about a year.
MAIN REPRESENTATIVES OF BOILED PRESSED CHEESES
Emmental
Traditional French cow’s milk cheese. It is cut from the very heart of the circle, which weighs more than 80 kg. Derivatives of this variety of cheese are produced in various countries.
Сыр Emmental имеет характерный для твёрдого варёного сыра фруктово-ореховый сладковатый вкус. This cheese has large holes in its body due to the way it is made.
Parmesan
Настоящий Parmesan традиционно изготавливается в Италии из коровьего молока. Сами итальянцы называют этот сыр Пармиджано Реджано, но во всём мире за ним закрепилось название Parmesan.
Сыр Parmesan был изобретен в Парме. Today it is also made in other parts of Italy. Для изготовления Parmesanа используется молоко коров (смесь обезжиренного вечернего и свежего утреннего), в рацион которых входила свежая трава, люцерна и сено. To prepare for ripening, this cheese is placed in a salt bath for three weeks. Сам срок созревания Parmesanа долгий – до 10 лет и более. Its sweet-fruity taste is created by time.
Gruyere
Это классический швейцарский твёрдый сыр, изобретенный в городе Gruyere. This cheese originated in the 12th century.
По старой традиции сыр Gruyere изготавливается только с июня по сентябрь. From 400 liters of milk, 35 kg of cheese is obtained.
Gruyere вызревает 4-8 месяцев и имеет фруктовый слегка солоноватый вкус. At the same time, this cheese can be stored for a year or more, after which acquires a rich strong aroma.
Conte
A popular French cheese made from cow’s milk, which has a special quality mark.
По традиции сыр Conte производят с июля по сентябрь. Cheese is produced in huge circles weighing up to 55 kg. Созревает Conte через 6-9 месяцев. По консистенции сыр Conte твёрдый и на вкус имеет сладковатый привкус.
Beaufort
French cheese made from cow’s milk, protected by a special quality mark, which indicates that the milk for this cheese is taken exclusively from Beaufort cows grazing on highland pastures.
Сыр Beaufort имеет богатую историю – по преданию его знали и ценили ещё древние римляне.
Для Beaufortа стандартной величины (40-50 кг) требуется не менее 500 литров молока. В процессе созревания сыр регулярно обрабатывают соляным раствором, что оставляет лёгкий след в аромате вызревшего Beaufortа. Хороший сыр Beaufort обладает фруктовым вкусом, с привкусом цветов и луговых трав.