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Fermentation Atlas

Europe

1270 ferments from Europe.

41 entries listed here.

Countries

Compare them

FermentKindMain stepTemperatureSaltpH
Beli sir (Serbian and Bosnian white brined cheese)Cheese30 days – 2 months14–16 °C12 %
Brînză de PopeascaCheeseat least 30 days5–7 %
Cultured buttermilkFermented milkup to 3 daysup to 4 °C0.3 %
Cultured sour creamFermented milkat least 24 h6 °C
HákarlFish and seafood42 days – 2.8 months-3–20 °C6 → 8.9
Kajmak (ripened clotted cream)Fermented milkup to 30 days4–18 °C0.5–0.6 %4.9 → 4.53
Latvian scalded rye bread (rupjmaize and saldskābmaize)Cereals and bread12 h – 2 days28–32 °C6.4 → 3.59
Majevički dimljeni sir ZaracCheese30 days – 2 months4–8 °Cup to 2 %3.8–4
Mavrovo Reka mountain-pasture kashkaval (Galichki kashkaval)Cheese45 min38 °C2.3 %5.5 → 5.28
Njeguški sirCheese30 days0.7–1.8 %4.4–4.8
Pljevaljski sirCheeseat least 15 days15–25 °C
Probiotic and therapeutic fermented milks (family)Fermented milk24 h
Žemaitiškas kastinysFermented milk1–1.5 %
Ftira (Maltese flattened sourdough bread)Cereals and bread3–4 h
Ħobż tal-Malti (Maltese bread)Cereals and bread3–4 h
Ræst kjøtMeat3–9 months
Salinātā rudzu rupjmaize (Latvian scalded rye bread, TSG)Cereals and bread12–24 h63–68 °C → 28 °C
Brânză de MăguraCheese30 days6 °C
DžiugasCheese12 months
GarnatálgMeat
GjizëCheese5–6 h
Homoljski sir (ovčiji, kozji, kravlji)Cheese30 days – 3 months5.4 %4.7
Jāņu siersCheese
Kæst skataFish and seafood
KajmakFermented milk
Keptinis alus (Lithuanian baked beer)Alcoholic drinks
Lietuviškas varškės sūris / LiliputasCheese
Midus (Lithuanian mead)Alcoholic drinks3–6 months5–18 °C
Modern non-traditional tempeh (chickpea, fava, lupin, lentil, black bean, oat/barley)Soy and legumes24 h – 2 days30–32 °C4–5
Potato beer (potato mash ferment)Alcoholic drinks
Ræst grind and ræstur fuglur (historical)Meat
Ræstur fiskurFish and seafood
Repovački sirCheese
Salcë shakulli (yogurt cream in a hide sack)Fermented milk6 months
Shōyu no mi (soy-sauce 'fruit' — koji moromi relish)Soy and legumes
Sjenički sir PDOCheese
Skābputra (Latvian sour barley porridge)Cereals and bread
SõirCheese
SúrmjólkFermented milk16–20 h20–25 °C4.5
Súrsaðir hrútspungar (and súrmatur)Meat3.5–4
Sýra and blaand (fermented whey)Fermented milk

Bold names have a full page with the animated steps. Blank cells: no sourced value yet.

Numbers come from cited sources and carry a label that says how each is known. How this atlas is made