The cheese is unpressed and uncooked and contains the mold Penicillium roqueforti. Gelled with gypsum, this tofu is undrained, unpressed and contains a high moisture content. Some historians assume that unpressed tofu use spread to the masses during the Joseon dynasty. It has a squat cylindrical shape, and has a smooth, unpressed texture. Unpressed bittern-gelled soft tofu is called "sun-dubu" (; "mild tofu") in Korean.