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Fermentation Atlas

Cheese

Cheeses grouped by how the curd is made and ripened, from fresh acid curds to cave-aged wheels.

713 entries listed here, page 5 of 5.

Families

Cheeses with their own page

FermentRegionMain stepTemperatureSaltpH
PicurinuItaly, Siciliaup to 8 months12–16 °C
PiddiatoItaly, Siciliaup to 12 months
PrästostSweden12 months – 3 years
Primosale stagionato di CuffianoItaly, Campaniaat least 7 days4–8 °C20 %
Provola affumicataItaly, Campania2–3 days40–50 °C
Provola affumicata di bufalaItaly, Campania2–3 days40–50 °C
Provola dei Monti SicaniItaly, Sicilia30 days
Provola delle MadonieItaly, Sicilia10–20 days
Provola e caciotta a pasta filataItaly, Trentino-Alto Adige, Prov. Trento2–3 h18–20 %
Provola sicilianaItaly, Sicilia30 days – 3 months
Provoletta di latte vaccino sardoItaly, Sardegna7–9 days4 °C
Queijo de Cabra do AlgarvePortugal, Algarve10–30 days1–1.8 %
Queijo do PicoPortugal, Azores17–30 days15–17 °C
Queijo do ReinoBrazil40 days20–22 %
Queijo Minas Artesanal (Canastra, Serro, Salitre, Araxá, Cerrado, Campo das Vertentes)Minas Gerais, Brazilat least 22 days
Queso asaderoMexico, especially the north and the Huasteca of San Luis Potosí9 days10 °C5.6
Queso de cassoleta (saladito valenciano)Spain, Valencian Communityup to 24 h
Queso de mano / GuayanésVenezuela7 days5.6
Queso de Murcia PDO (fresco and curado)Spain, Region of Murciaat least 2 months9–13 °Cat least 5
Queso de PeñamelleraSpain, Asturias10–30 days
Queso de PorrúaSpain, Asturias3 days2 %6
Quesucos de Liébana PDOSpain, Cantabria2 monthsup to 15 °C2–3 %
Raucherkäse (Formaggio affumicato)Italy, Trentino-Alto Adige, Prov. Bolzanoat least 7 days10–12 °C
Raviggiolo di pecora pistoieseItaly, Toscana4–5 days4 °C
Ribiola della BettolaItaly, Emilia-Romagna2–3 months
Ricotta affumicata di malgaItaly, Friuli Venezia Giulia24 h – 2 days
Ricotta di capraItaly, Friuli Venezia Giulia2–3 days
Ricotta di pecora grossetanaItaly, Toscana5–10 min70 °C
Ricotta di pecora o di capra lavorataItaly, Sardegnaat least 30 days
Ricotta di pecora pistoieseItaly, Toscana5–10 min82–88 °C
Ricotta fresca ovinaItaly, Sardegna18–22 h4–5 °C
Ricotta infornataItaly, Sicilia24 h – 2 days
Ricotta marzotica lecceseItaly, Pugliaat least 30 days
Ricotta moliternaItaly, Sardegna15–20 days
Ricotta mustiaItaly, Sardegna24 h
Ricotta salapreseItaly, Campania2–5.9 months4–4.5
Ricotta salata o marzoticaItaly, Pugliaat least 30 days
Ricotta stagionata di pecoraItaly, Abruzzoat least 30 days
Ricotta testa di mortoItaly, Sardegna20–30 days
Ricotta toscanellaItaly, Sardegna15–30 days
Rigotte de CondrieuFrance, Pilat massifat least 8 days16–22 °C
Robiola brescianaItaly, Lombardia10–20 days
Robiola della ValsassinaItaly, Lombardiaat least 30 days
Robiola di CocconatoItaly, Piemonte5 days4 °C
Rosa camunaItaly, Lombardia30–45 days
SarassoItaly, Liguria30 days4 °C
Scamorza abruzzeseItaly, Abruzzo1 h35–36 °C5.2–5.3
Scamorza di bufalaItaly, Campania10–15 days
Scamorza di MontellaItaly, Campania2–4 h
Scamorza di pecoraItaly, Puglia16–24 h15–25 °C
Scamorza molisanaItaly, Molise2–3 days
Scamorza vaccina (semplice e ripiena)Italy, Lazio10 days4 °C
Scamorzini del MateseItaly, Campania2–4 h
Schnittkäse Bela Badia (Formaggio da taglio Bela Badia)Italy, Trentino-Alto Adige, Prov. Bolzano20 days – 3.3 months
Schnittkäse Dolomitenkönig (Formaggio da taglio Dolomitenkönig)Italy, Trentino-Alto Adige, Prov. Bolzano20 days – 2.6 months
Schnittkäse Marienberger (Formaggio da taglio Monte Maria)Italy, Trentino-Alto Adige, Prov. Bolzano30 days – 3.3 months
Schnittkäse Ortler (Formaggio al taglio Ortles)Italy, Trentino-Alto Adige, Prov. Bolzano30 days – 3.3 months
Schnittkäse Pragser Stange (Formaggio da taglio Braies Stanga)Italy, Trentino-Alto Adige, Prov. Bolzano30 days – 3.3 months
Schnittkäse Pustertaler (Formaggio al taglio Pusteria)Italy, Trentino-Alto Adige, Prov. Bolzano30 days – 3.3 months
Schnittkäse Schlanderser leicht (Formaggio al taglio Silandro leggero)Italy, Trentino-Alto Adige, Prov. Bolzano30 days – 3.3 months
Schnittkäse Vinschger (Formaggio al taglio Venosta)Italy, Trentino-Alto Adige, Prov. Bolzano30 days – 3.3 months
Semicotto di capraItaly, Sardegnaat least 15 days5.1–5.3
SemudaItaly, Lombardia4–18 months
Sfoglia di mozzarellaItaly, Campania30 min – 2 h
ShanklishLebanon, Syriaup to 12 months4–6 %
SlattatoItaly, Marche7 days
Söla (Tumma, Sola delle Alpi Marittime)Italy, Liguriaat least 3 months
SpressItaly, Piemonteat least 2 months8–12 °C
StaèlItaly, Lombardia30 days8–14 °C25 %
Stelvio / Stilfser DOPItalyat least 2 months
Stracchino BronzoneItaly, Lombardia15–20 days6–10 °C
Stracchino di bufalaItaly, Campaniaat least 7 days8 °C
Stracchino orobicoItaly, Lombardia15 days
Stracchino tipicoItaly, Lombardia15–20 days5–6 °C
Stracciata del MateseItaly, Campania2–4 h
StrachetItaly, Lombardiaup to 15 days
Strazzatella silanaItaly, Calabria3 days
TaborItaly, Friuli Venezia Giuliaat least 30 days
Tagliatizzo di CastelsaracenoItaly, Basilicataat least 2 months
Toma ajgraItaly, Piemonteat least 3 months
Toma bielleseItaly, Piemonteat least 2 months
Toma d'alpeggioItaly, Piemonte20 days
Toma del lait bruscItaly, Piemonte12–24 h
Toma della ValsesiaItaly, Piemonte30 min – 1 h36–39 °C5.2–5.3
Toma di CelleItaly, Piemonte10–12 h4 °C
Toma di GressoneyItaly, Valle d'Aosta8–24 h
Toma di LanzoItaly, Piemonteat least 15 days
Toma di Mendatica (dell'alta Valle Arroscia)Italy, Liguria5–40 days12–15 °C
TombeaItaly, Lombardia3 months
TomettoItaly, Piemonte12–15 days5.5
Tomino del BotItaly, Piemonteat least 3 days
Tomino del TaluccoItaly, Piemonteat least 10 days10–16 °C
Tomino delle Valli SaluzzesiItaly, Piemonte30 min – 1 h4 °C
Tomino di RivaltaItaly, Piemonte20 min37 °C
Tomino di San Giacomo di BovesItaly, Piemonte1.5 h35 °C
Tomino di SaronsellaItaly, Piemonte4–7 days8–12 °C
Tomme au marc (de raisin)France, Savoie30 days – 6 months1.2–2 %
Tomme de La Chaux-d'AbelSwitzerland, Bernese Jura7–14 days
Torta orobicaItaly, Lombardia2 months
TosèlaItaly, Trentino-Alto Adige, Prov. Trento20 min39 °C
Toumin dal MelItaly, Piemonteat least 4 days
Tre valliItaly, Trentino-Alto Adige, Prov. Trento15–20 days4–6 °C
Treccia di Massa di MarateaItaly, Basilicata40 min – 1 h35 °C
Treccia di MontellaItaly, Campania3–4 h
Treccia di Santa Croce di MaglianoItaly, Molise30–35 min35–40 °C
Treccia duraItaly, Basilicata30–40 min35–38 °C
TsalafoutiGreece, central and southern Pindus15–20 days10 °C
Tuma 'd TrauselaItaly, Piemonte12 h
Tuma di BossolascoItaly, Piemonteat least 5 days
Tuma molaItaly, Piemonte24–36 h16–20 °C
Tumazzu di vaccaItaly, Siciliaat least 45 days
Valtellina ScimudinItaly, Lombardia10–30 days6–15 °C
Vastedda palermitanaItaly, Sicilia4 h80–85 °C

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