Cheeses that belong to this group are: parmesan, emmental, gouda, gruyere and others, depending on the manufacturing region.
To achieve the dense structure and before the final pressing in the moulds, the curd immersed in whey needs to undergo a preliminary pressing to form a layer which is later cut and placed in the moulds. The pre-pressing is usually carried out in DONI®Pressvat at a pressure of 60 kg/сm². The pressure can be adjusted depending on the product.
The final pressing is performed in DONI®Press with the pressure reaching 40kg on 1 kg of curd.