Fromage à pâte pressée cuite - Pressed, heated cheese

The cheese curd has been mechanically pressed (like the pressed, unheated cheese). Furthermore the curd is heated in order to promote even more whey drainage. The maturation periode is longer than for soft cheeses and moulded cheeses (from 2 months to above 1 year). This slow maturation explains the special texture and flavour.

Name	Region	Milk	Wine	Season
Beaufort	Savoie	cow	fruity red, dry fruity white	spring, summer, winter
Brisego	Savoie	cow	fruity red	autumn, winter
Brise-Goût	see Brisego	cow	fruity red	autumn, winter
Comté	Franche-Comté	cow	light red, dry light white, rosé	spring, autumn, winter
Emmental français	Savoie	cow	light red, fruity red	all year
Madrigal	Brittany	cow	light red, fruity red	all year
Mattons	Lorraine	cow	dry light white	all year
Toupin	Châblais	cow	fruity red, dry fruity white, rosé	autumn, winter

15.12.2000