Cheeses that belong to this group are: tilsit, rusiyski and others depending on the manufacturing region.
The difference between this cheese and the cheese with dense structure is that during the manufacturing process the preliminary pressing stage is not done. The curd whey mixture is transported through a draining module for complete separation of the whey. The curd is filled in moulds and then the final pressing starts. This curd is typically left to self press in its moulds to enhance the appearance before final pressing The final pressing is performed in DONI®Press with the pressure reaching 40kg on 1 kg of curd.
These types of cheese can be manufactured without final pressing. If this is the case, the moulds will need to be rotated to achieve two sided shaping of the product.