Pressed cooked cheeses can be kept for a very long time. During their manufacture, there is an extra step: once the milk curdled, the curd cheese is cooked to eliminate some humidity. The next steps are the moulding and the pressing before the maturation, that can last for 2 to 3 years! The Comté, for example, can develop, with good conditions of temperature and humidity, some specific and unique flavors year after year. However you can already start to taste these cheese after 6 to 8 months.