Gathers the pressed cheeses of firm but sliceable texture, many of them traditional to mountain dairies, which are eaten as table cheeses and melted in cooking. It includes cheddar, gouda, Gruyere, Emmental, Comte, Beaufort, Abondance, Fontina, Provolone, Havarti, Colby, Manchego, Kashkaval, Kefalograviera, Caciocavallo, Provoleta, Castelmagno and chhurpi. Within the Dairy and Egg Products subcategory it sits beside the groups Fresh and Soft Curd Cheeses, Brined and Squeaky Cheeses, Bloomed-Rind and Washed-Rind Cheeses, Blue Cheeses, Hard Grating Cheeses, Milk, Cream and Butter, Cultured Milks, Cheese and Milk Fractions, Eggs and Egg Components, and each entry is placed in the one group whose description fits it best.