Pressed paste cheeses : SOS blowing ➜ What to do. Several causes may contribute to unwanted gas development in pressed-paste cheeses, cooked or uncooked. After having identified them, corrective actions must be put in place to prevent their recurrence. Cultures : Choosing your tools ➜ Depending on the desired objectives, it is essential to make well-reasoned choices about what cultures to use to combine practicality, consistency, food safety, expression of terroir, while also keeping in mind the technological requirements and associated costs. Fromabon’s technological leap ➜ An artisanal operation – a bit more than a million liters transformed per year -, the creamery is now equipped with a tubular molding line for its pressed paste cheeses. Here’s what they’ve learned.