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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.

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

Families

Cheeses with their own page

FermentRegionMain stepTemperatureSaltpH
TaborItaly, Friuli Venezia Giuliaat least 30 days
Taleggio PDOItaly, Lombardyat least 35 days
TchoukouNiger24 h
Tekovský salámový syrSlovakia, the Tekov region on the border of the Nitra and Banská Bystrica regionsat least 14 days8–12 °C4.6–5.3
Telemea de Ibănești PDORomania, Mureș countyat least 20 days14–16 °C12–22 %
Telemea de SibiuRomania, Sibiu county21–30 days12–18 °C16–22 %
TelemesGreece2 months4 °C4.6
TeniliGeorgia, the Samtskhe-Javakheti region and a municipality of Kvemo Kartli2–3 days10–11 °C
Tête de Moine AOPBernese Jura, Franches-Montagnes and Porrentruy districts, Moutier district and Saulcyat least 2.5 monthsup to 2.5 %
Tetilla PDOSpain, all of Galiciaat least 7 days5–5.5
Teviotdale Cheese PGIAnglo-Scottish Borders, within 90 km of the summit of Peel Fell in the Cheviot Hills15 days
Tilsiter (German, incl. Holsteiner Tilsiter PGI)Germany, chiefly Schleswig-Holsteinat least 35 days5.1–5.3
Tiroler Almkäse/Alpkäse PDOAustria, Tyrol4.5–6 months10–18 °C
Tiroler BergkäseAustria, Tyrolat least 3 months20 %5.3
Tiroler Graukäse PDOAustria, Tyrol10–21 days18–20 °C
Tokachi Raclette (十勝ラクレット)Japan, Hokkaido, Tokachi regionat least 56 daysat least 5.2
Tolminc PDOSlovenia, Zgornje Posočjeat least 2 months
Toma ajgraItaly, Piemonte3–12 months
Toma bielleseItaly, Piemonte2–6 months
Toma d'alpeggioItaly, Piemonteat least 20 days
Toma del lait bruscItaly, Piemonteat least 2.3 months6–12 °C
Toma della ValsesiaItaly, Piemonte30 days – 12 months8–12 °C5.2–5.3
Toma di CelleItaly, Piemonte10–12 h
Toma di GressoneyItaly, Valle d'Aostaat least 2 months
Toma di LanzoItaly, Piemonteat least 15 days
Toma di Mendatica (dell'alta Valle Arroscia)Italy, Liguria5–40 days12–15 °C
Toma Piemontese PDOItaly, Piedmontup to 15 daysat least 6
TombeaItaly, Lombardia3 months – 3 years
Tome des Bauges PDOFrance, Bauges massifat least 35 days10–15 °C
Tome fraîche de l'Aubrac PGI (aligot curd)France, Aubrac plateauat least 20 h14–28 °C4.9–5.3
TomettoItaly, Piemonte6–15 days5.2–5.3
Tomini caprini della Valbrevenna (Caprino della Val Brevenna)Italy, Liguria, province of Genoa10 days
Tomino canavesano asciuttoItaly, Piemonte6–12 h25–30 °C5.8–6.4
Tomino canavesano frescoItaly, Piemonte6–12 h5.8–6.4
Tomino del BotItaly, Piemonteat least 3 days
Tomino del TaluccoItaly, Piemonteat least 10 days10–16 °C
Tomino delle Valli SaluzzesiItaly, Piemonte30 min – 1 h
Tomino di RivaltaItaly, Piemonte20 min37 °C
Tomino di San Giacomo di BovesItaly, Piemonte1.5 h35 °C
Tomino di SaronsellaItaly, Piemonte4–7 days8–12 °C
Tomino di SordevoloItaly, Piemonte30 min32–34 °C
Tomme au marc (de raisin)France, Savoie30 days – 6 months1.2–2 %
Tomme de La Chaux-d'AbelSwitzerland, Bernese Jura7–14 days
Tomme de Savoie PGIFrance, all communes of Savoie and Haute-Savoie, plus 23 communes of the Ain and 5 of the Isèreat least 30 days8–14 °C1.2–2 %
Tomme des Pyrénées PGIFrance, the French side of the Pyrenees from the Mediterranean to the Atlanticat least 21 days7–16 °Cup to 5.3
Tomme valaisanne (Tommes type Mutschli)Switzerland, canton of Valais35–56 days12–14 °C
Tomme vaudoise (tomme neuchâteloise, de Rougemont, de la Vallée)Switzerland, Vaud and Neuchâtel7–14 days
Topli nu paneer (Surati paneer)India, Gujarat31 min – 2.3 h29.4–37.8 °C
Torta de BarrosSpain, Extremadura2–3 months3–6 °Cat least 6.7
Torta del Casar PDOSpain, Extremadura, central-southern Cáceres provinceat least 2 months4–12 °Cup to 3 %5.2–5.9
Torta orobicaItaly, Lombardia2 months
TosèlaItaly, Trentino-Alto Adige, Provincia di Trento20 min39 °C
Touloumotyri (skin cheese)Greeceup to 2 months2–10 °C
Toumin dal MelItaly, Piemonte4–30 daysat least 12 °C
Trappista (Hungary)Hungary and the former Yugoslavia28 days11–13 °C1–2 %
Travia da Beira BaixaPortugal, Beira Baixa15–30 min
Travnički / Vlašićki sirBosnia and Herzegovina, Vlašić mountain and the Travnik areaat least 30 daysup to 5 %
Tre valliItaly, Trentino-Alto Adige, Provincia di Trento15–20 days4–6 °C
Treccia di Massa di MarateaItaly, Basilicata3–4 h
Treccia di MontellaItaly, Campania3–4 h
Treccia di Santa Croce di MaglianoItaly, Molise3–4 h
Treccia duraItaly, Basilicata4–5 h
Trentingrana (Grana Padano PDO, Trentino type)Italy, Autonomous Province of Trento and five communes of the Province of Bolzanoat least 9 months15–22 °C
TronchónSpain, the Maestrazgo area2 months11–12 °C23 %5.3–5.4
TsalafoutiGreece, central and southern Pindusup to 12 days12–18 °C1.3–2 %3.8–4.6
Tuma 'd TrauselaItaly, Piemonte12 h
Tuma di BossolascoItaly, Piemonte5–20 days
Tuma molaItaly, Piemonte24–36 h16–20 °C
Tumazzu di vaccaItaly, Sicilia45 days – 18 months
TurošCroatia, Međimurje County7 days19–22 °C3.8 %4.5
TvorogRussia and Belarus6–12 h4–5.5
TwarógPolandup to 24 hup to 15 °C4.2–4.3
TyboMERCOSUR countriesat least 25 days1.3 %
Ubriaco (Formaggio inbriago)Italy, Veneto2 months – 2 years
UrdăNorth Macedonia and Montenegro8 h19–21 °C5.2–5.4
Vacherin Fribourgeois AOPSwitzerland, canton of Fribourgat least 2.1 months10–16 °C
Vacherin Mont-d'Or AOPVaud, Switzerlandat least 17 days6–16 °C
VaciarinItaly, Piemonte1 h
Valençay PDOFrance, Bas-Berryat least 20 h
Valle d'Aosta Fromadzo PDOItaly, the whole Autonomous Region of Valle d'Aosta2–10 months8–14 °C
Valtellina Casera PDOItaly, Lombardy, the whole province of Sondrioat least 2.3 months6–13 °C
Valtellina ScimudinItaly, Lombardia10–30 days6–15 °C
Vastedda della Valle del Belìce PDOItaly, Sicily, Valle del Belìce24 h – 2 days4.7–5.5
Vastedda palermitanaItaly, Sicilia2 days
VästerbottensostSweden, Västerbottenat least 14 months
VezzenaItaly, Trentinoat least 4 months13–17 °C
Vorarlberger Alpkäse PDOAustria, Vorarlberg, officially recognised alpine farms and Vorsäß/Maisäß pastures at about 1,000–1,800 mat least 3 months
Vorarlberger Bergkäse PDOAustria, Vorarlberg3–18 months20 %
Wagashi (Peulh / Fulani cheese)Benin26–35 min90–92 °C
Wara (Nigerian soft cheese)Nigeria45 min6.5
West Country Farmhouse Cheddar PDOEngland, the historical counties of Dorset, Somerset, Devon and Cornwallat least 9 months
Wielkopolski ser smażonyPoland, Wielkopolskie voivodeship2–3 days16–27 °C
WinnimereUnited States — Vermont2 months
Xinjiang Kazakh cheese (naigeda, 奶疙瘩)China, Xinjiang30 days – 2 months
Xinomyzithra Kritis PDOGreece — the island of Creteat least 2 monthsup to 10 °C1.5–2 %
Xygalo Siteias PDOGreece, eastern Crete30 days10–15 °Cup to 2 %4.1
Yorkshire Wensleydale PGIEngland — Wensleydale, North Yorkshire, around Hawes, from Sedbergh in the west to Bedale in the east14 days – 12 monthsup to 2.2 %4.4–5.4
Zamorano PDOSpain, Castile and León, the province of Zamoraat least 2 months10–12 °C4.8–5.8
Zázrivské vojkySlovakia, Zázrivá2–10 minup to 5.5 %4.9–5.2
Zázrivský korbáčikSlovakia, the village of Zázrivá in Orava2–10 minup to 5.5 %4.9–5.2
Zincarlin (Zincarlin da la Vall da Mücc)Switzerland, Ticinoat least 2 months11–13 °C1–1.2 %4–4.5
Zlatarski sir (Zlatar cheese)Serbia — villages on Mount Zlatar, around Nova Varošat least 30 days20–25 °C → 10 °Cup to 3 %at least 4.5
Formaggella ticineseSwitzerland, Ticino and Italian-speaking Graubündenat least 21 days12–14 °C
Formaggio caprino dell'Alto MugelloItaly, Toscanaat least 30 days4 °C
Formaggio StraconItaly, Veneto, province of Verona50 days – 2 months
Giuncatella abruzzeseItaly, Abruzzo30 min – 1 h36–37 °C
HermelínCzechia, chiefly Sedlčany in Central Bohemia
Hochpustertaler (Formaggio Alta Pusteria)Italy, Trentino-Alto Adige, Prov. Bolzano3–8 months
Homoljski sir (ovčiji, kozji, kravlji)Serbia, Homolje30 days – 3 months5.4 %4.7
Katiki Domokou PDOGreece, Domokos area of the Othrys mountains0.5 min27–28 °C1 %
Kraški ovčji sirSlovenia, Karst2–12 months15–18 °C1.5–2.5 %
MâconnaisFrance, Bourgogne-Franche-Comtéat least 2 days10–15 °C1.5–3 %4.2–4.5
MolboDenmark
Pierre-RobertFrance, Seine-et-Marne
PrästostSweden12–18 months
Qara qurut (black kashk)Iran, Afghanistan and Central Asia
Queso andino / quesillo andinoPeruat least 21 days
Saint-AndréFrance

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