The dough portion is then pressed again and the flattened portion is baked.

A new pressed curds factory is founded (28,000 m2).

The pressed dough is proved and finally pressed into a rimmed pizza shape in a final stage pressing.

Beaufort: cooked, pressed cow’s milk cheese from Savoie.

The cheese is pressed using a weight for a few hours.

This cooked, pressed cheese is primarily the result of the work of Man...

The resulting paste is pressed several times for about an hour.

Cow cheese with raw milk from pressed paste, 400 gr approx

Through the girder (1) it is passing squeezed toothpaste (15) from the tube (3) which is in its holder (4).

The obtained paste is cold-stirred to agglomerate the fat molecules.

This pressed cheese originally from the Jura is well-known for the black line that its paste reveals.

Then a pressed hard cheese like Beaufort for example and then a blue.

Pressed cheeses (which include emmental, comté, gruyère and others) are naturally lactose-free.

However, the disadvantage of this model is that the pulp must be pressed manually.

Pressing : In order to extract the 100% virgin oil, the paste is then pressed mechanically.