Advertisement
Appears in
Published 2013
Some cheeses are pressed during aging, to push out more moisture (whey). The result is a drier, firmer cheese. The hardest cheeses are pressed and aged over the longest periods of time.
ยฉ 2013 All rights reserved. Published by Weldon Owen.
In this section
Part of
Advertisement
Spotted a problem? Let us know!
Advertisement
The licensor does not allow printing of this title