Cheese

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

1,018 entries listed here, page 6 of 7.

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Ferment	Region	Main step	Temperature	Salt	pH
Reblochon	France, Savoie	at least 1.5 h
Red Leicester	England, Leicestershire	2–12 months	16 °C	2 %
Redykołka PDO	Poland, Podhale and nearby Carpathian districts	3–7 days
Reggianito	Argentina	at least 6 months	12 °C
Repovački sir	Bosnia and Herzegovina, Konjic	at least 2 months		up to 3 %
Requeijão cremoso	Brazil	10 min	80 °C		5.4–5.8
Requeijão da Beira Baixa	Portugal, Beira Baixa	15–30 min
Requeijão da Madeira	Portugal, Madeira island	at least 24 h	up to 6 °C		5.6–6.2
Requeijão Serra da Estrela PDO	Portugal, Serra da Estrela
Requesón (Mexico)	Mexico	2 h		1 %	4.5
Ribiola della Bettola	Italy, Emilia-Romagna	2–3 months
Ricotta affumicata di malga	Italy, Friuli Venezia Giulia	24 h – 2 days
Ricotta di Bufala Campana PDO	Italy, the Mozzarella di Bufala Campana area	up to 30 days	4 °C
Ricotta di capra (Friuli Venezia Giulia)	Italy, Friuli Venezia Giulia	2 days
Ricotta di capra affumicata	Italy, Calabria	at least 2 months
Ricotta di capra fresca o affumicata (Trentino)	Italy, Trentino	12–16 h
Ricotta di colostro ovino	Italy, Sardegna	4–5 days
Ricotta di fuscella di Sant'Anastasia	Italy, Campania	15–30 min			4–4.5
Ricotta di pecora e di capra dei Monti Lepini	Italy, Lazio	24–29 h	5 °C
Ricotta di pecora grossetana	Italy, Toscana	24 h – 2 days	0–4 °C
Ricotta di pecora massese	Italy, Toscana	5–10 min
Ricotta di pecora nera di Arbus	Italy, Sardegna
Ricotta di pecora o di capra lavorata	Italy, Sardegna	at least 30 days
Ricotta di pecora pistoiese	Italy, Toscana	1–3 h
Ricotta di stazzo	Italy, Abruzzo
Ricotta di vacca	Italy, Sicilia	15–30 min	85–90 °C		4–4.5
Ricotta forte (scanta)	Italy, Puglia	2–6 months
Ricotta fresca ed essiccata di capra	Italy, Campania	10–30 days	10–15 °C		4–4.5
Ricotta fresca ed essiccata di pecora	Italy, Campania	10–30 days	10–15 °C		4–4.5
Ricotta fresca o affumicata (Trentino)	Italy, Trentino	7 days
Ricotta fresca ovina	Italy, Sardegna	18–22 h	4–5 °C		6.1–6.8
Ricotta iblea	Italy, Sicilia	15–30 min	85–90 °C		4–4.5
Ricotta infornata	Italy, Sicilia	20 days			4–4.5
Ricotta mantèca di Montella	Italy, Campania	at least 10 min	82–85 °C		4–4.5
Ricotta marzotica leccese	Italy, Puglia	10–20 days	11–14 °C
Ricotta mista	Italy, Sicilia	15–30 min	85–90 °C		4–4.5
Ricotta moliterna	Italy, Sardegna	15–20 days
Ricotta mustia	Italy, Sardegna	2–3 days
Ricotta ovina di Arischia	Italy, Abruzzo	0.1 min	78 °C
Ricotta Romana PDO	Italy, Lazio	8–24 h
Ricotta salata	Southern Italy, especially Sicily	at least 10 days
Ricotta salata o marzotica	Italy, Puglia	at least 30 days	11–14 °C
Ricotta Schotte	Italy, Sappada
Ricotta secca	Italy, Lazio	20 days – 2 months	14–16 °C
Ricotta stagionata di pecora	Italy, Abruzzo	at least 30 days
Ricotta testa di morto	Italy, Sardegna	20–30 days
Ricotta toscanella	Italy, Sardegna	15–30 days
Ricotta vaccina fresca dell'Emilia-Romagna	Italy, Emilia-Romagna	up to 7 days	0–4 °C	up to 1 %	6.5
Ricotta viterbese	Italy, Lazio	12–36 h	4–5 °C
Ricottone salato	Italy, Calabria	2–12 months
Rigotte de Condrieu	France, Pilat massif	2–24 h			4.2–4.6
Robiola bresciana	Italy, Lombardia	10–20 days	4–8 °C
Robiola d'Alba	Italy, Piemonte	3–4 days	5–8 °C		up to 4.8
Robiola della Val Bormida	Italy, Liguria	4–6 days
Robiola della Valsassina	Italy, Lombardia	30 days – 2 months
Robiola di Cocconato	Italy, Piemonte	5 days	4 °C
Robiola di Roccaverano PDO	Italy, Piedmont, the Langa Astigiana and nearby municipalities of the provinces of Asti and Alessandria	at least 3 days
Rocamadour PDO	France, Causses du Quercy	at least 6 days	at least 10 °C	0.6–0.8 %
Rögös túró TSG	Hungary	4–20 h	22–32 °C
Romadur	Germany, southern Germany and especially Bavaria	8–14 days	6–7 °C
Roncal PDO	Spain, Navarre	at least 4 months
Roquefort	France, southern Massif Central	at least 3 months	at least -5 °C
Rosa camuna	Italy, Lombardia	30–45 days
Rossiysky (Russian cheese)	Russia and other former Soviet states	at least 2 months		1.3–1.8 %	5.2–5.4
Rushan (milk fan)	Dali, Yunnan, China	14 days			at least 5
Saint-Marcellin	France, Bas-Dauphiné	0 min – 24 h	8–12 °C		up to 4.6
Saint-Nectaire	France, Auvergne	at least 21 days	6–14 °C		5–5.5
Sainte-Maure de Touraine PDO	France, Touraine	18 h – 2 days	up to 25 °C
Salagnùn	Italy, Piemonte	3 months	10 °C
Salers PDO	France, Auvergne, the Cantal mountains	at least 3 months	6–14 °C	at least 2 %
Salignun	Italy, Piemonte	3–15 days
Salva Cremasco PDO	Italy, Lombardy	at least 2.5 months	2–8 °C
Samsø	Denmark	at least 21 days	8–17 °C	3.4 %
San Michali PDO	Greece, island of Syros	at least 4 months	14–16 °C
San Simón da Costa PDO	Spain, Galicia, Terra Chá district of Lugo	at least 30 days		14–17 %	5.8
Sarasso	Italy, Liguria	30 days
Sbrinz AOP	Central Switzerland	at least 18 months	9–14 °C
Scamorza	Southern Italy in origin	10 days	4 °C
Scamorza abruzzese	Italy, Abruzzo	7–10 days	10–12 °C		5.2–5.3
Scamorza appassita (Cacetto di Supino)	Italy, Lazio	10 days	10–12 °C
Scamorza di Montella	Italy, Campania	10 days – 2 months
Scamorza di pecora	Italy, Puglia	15–20 days	15–20 °C	18–20 %
Scamorza molisana	Italy, Molise	2–3 days
Scamorza vaccina (semplice e ripiena)	Italy, Lazio	10 days	4 °C
Scamorzini del Matese	Italy, Campania	10 days – 2 months	8–15 °C
Schlierbacher Schlosskäse (Schlierbacher Käse)	Austria, Upper Austria	14 days	12–18 °C	20 %
Schlipfechäs	Switzerland, Appenzell Ausserrhoden and Appenzell Innerrhoden	12 h
Schnittkäse Bela Badia (Formaggio da taglio Bela Badia)	Italy, Trentino-Alto Adige, Prov. Bolzano	20 days – 3.3 months
Schnittkäse Dolomitenkönig (Formaggio da taglio Dolomitenkönig)	Italy, Trentino-Alto Adige, Prov. Bolzano	20 days – 2.6 months
Schnittkäse Marienberger (Formaggio da taglio Monte Maria)	Italy, Trentino-Alto Adige, Prov. Bolzano	30 days – 3.3 months
Schnittkäse Ortler (Formaggio al taglio Ortles)	Italy, Trentino-Alto Adige, Prov. Bolzano	30 days – 3.3 months
Schnittkäse Pragser Stange (Formaggio da taglio Braies Stanga)	Italy, Trentino-Alto Adige, Prov. Bolzano	30 days – 3.3 months
Schnittkäse Pustertaler (Formaggio al taglio Pusteria)	Italy, Trentino-Alto Adige, Prov. Bolzano	30 days – 3.3 months
Schnittkäse Schlanderser leicht (Formaggio al taglio Silandro leggero)	Italy, Trentino-Alto Adige, Prov. Bolzano	30 days – 3.3 months
Schnittkäse Vinschger (Formaggio al taglio Venosta)	Italy, Trentino-Alto Adige, Prov. Bolzano	30 days – 3.3 months
Seirass del fen	Italy, Piemonte	21 days – 3 months
Seirass di latte	Italy, Piemonte	8–12 h
Seirass di siero di pecora	Italy, Piemonte	12–24 h	20–25 °C
Seirass stagionato	Italy, Piemonte	50 days – 2 months
Selles-sur-Cher PDO	France, Centre-Val de Loire	18 h – 2 days	up to 25 °C
Semicotto di capra	Italy, Sardegna	2–18 months			5.1–5.3
Semuda	Italy, Lombardia	4–18 months
Sepet peyniri (Ayvalık kelle / sepet peyniri)	Türkiye, Ayvalık and Burhaniye districts of Balıkesir Province	at least 3.9 months	6–8 °C	10–12 %
Ser koryciński swojski PGI	Poland, Podlaskie	at least 2 days	5–15 °C
Sérac / séré (Swiss whey cheese, Ziger)	Switzerland	15 min
Sfela PDO	Greece, southern Peloponnese	at least 3 months	4–6 °C
Sfoglia di mozzarella	Italy, Campania	30 min – 2 h
Shanklish	Lebanon	up to 12 months		4–6 %
Silter PDO	Italy, Lombardy	at least 3.3 months	7–20 °C
Single Gloucester PDO	England, Gloucestershire	2 months
Sir iz mišine (cheese ripened in a lamb-skin sack)	Croatia	45 days	14–16 °C	4 %	5
Sir u ulju (Dalmatian cheese in olive oil)	Croatia, Dalmatia and the islands	7 days – 2 months			5.4–5.5
Sjenički sir (Sjenica cheese)	Serbia, Sjenica–Pešter plateau	30 days – 7 months		1.8–5.2 %	3.7–4.7
Slattato	Italy, Marche	7 days
Slovenská bryndza PGI	Slovakia	4–6 days	8–20 °C		4.2–4.8
Slovenská parenica PGI	Slovakia, the mountain part of the country above 200 m	24 h	20–23 °C		5.3
Slovenský oštiepok PGI	Slovakia, the mountain part of the country	24 h – 3 days
So (蘇), ancient Japanese concentrated milk	Japan	7–8 h
Soft chhurpi	India	30–45 min			5.3–6.1
Sõir PGI	Estonia, south-east	24 h
Sola	Italy, Piemonte	at least 30 days	8–12 °C
Söla (Tumma, Sola delle Alpi Marittime)	Italy, Liguria	at least 3 months
Sot la trape	Italy, Friuli Venezia Giulia	30 days	10–15 °C
Soumaintrain PGI	France, on the border of Burgundy and Champagne	at least 21 days	up to 13 °C		up to 4.7
Spress	Italy, Piemonte	at least 2 months	8–12 °C
Spressa delle Giudicarie PDO	Italy, Trentino	at least 3 months	10–20 °C
Squacquerone di Romagna PDO	Italy, Emilia-Romagna	24 h – 4 days	3–6 °C	16–24 %	4.8–5.4
Squarquaglione dei Monti Lepini	Italy, Lazio	24 h – 4 days	4–6 °C
Staèl	Italy, Lombardia	30 days	8–14 °C	25 %
Staffordshire Cheese	England, county of Staffordshire	14 days – 12 months	7–10 °C	2.5 %
Stagionato di bufala di Formello	Italy, Lazio	6–12 months	4 °C		5.2–5.5
Stelvio / Stilfser DOP	Italy	at least 2 months
Stilton	England	42 days – 2.8 months			6
Stracchino / Crescenza	Lombardy, northern Italy	7 days	4 °C	15 %	5.2
Stracchino Bronzone	Italy, Lombardia	15–20 days	6–10 °C
Stracchino della Valsassina	Italy, Lombardia	30 days – 2 months	6–10 °C
Stracchino di bufala	Italy, Campania	7–10 days	4–8 °C
Stracchino orobico	Italy, Lombardia	15 days	6–10 °C
Stracchino tipico	Italy, Lombardia	30 days – 2 months	6–10 °C
Stracciata del Matese	Italy, Campania	2–4 h
Strachet	Italy, Lombardia	up to 15 days
Strachitunt PDO	Italy, Lombardy, Val Taleggio	at least 2.5 months	4–10 °C
Strazzatella silana	Italy, Calabria	3 days
Sulguni	Georgia	6 h – 3 days		14–22 %
Sürk (Antakya sürkü)	Turkey, Hatay province	21–28 days		1–3 %
Suzma / chakka	Central Asia	8–10 h
Svanuri sulguni	Georgia, Svaneti			17–18 %
Svecia PGI	Sweden, the low-lying areas all over the country	at least 2 months		1–1.5 %
Swaledale (Swaledale Ewes' Cheese PDO)	England, Swaledale in North Yorkshire	21–28 days	5 °C
Swiss semi-hard regional Alpkäse (Bündner, St. Galler, Urner, Nidwaldner, Schwägalp)	Switzerland, eastern and central Alps	2–6 months	up to 18 °C

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

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