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Hot milk curdled with acid, as for paneer; some are not fermented at all.
28 entries listed here.
The shared make of acid-heat set cheese family (fermentation boundary). Each cheese below says what it does differently.
| Cheese | Region | Milk | Ripening | Rind |
|---|---|---|---|---|
| Brousse du Rove PDO | France, Provence: the dry limestone hills of the Bouches-du-Rhône, the far south of the Vaucluse and the west of the Var | up to 8 days | ||
| Çökelek | Turkey | Set yogurt from cow milk | Fresh, or dried for keeping | |
| Dangke | Indonesia, South Sulawesi | Fresh buffalo or cow milk | 2 days | |
| Datshi | Bhutan | Buttermilk from cow-milk dahi | Eaten fresh, or matured about a week into zoety | |
| Fior di ricotta di Ponte Persica | Italy, Campania | up to 5 days | None; milk-white, fine creamy flakes | |
| Kesong puti | Philippines | Carabao milk, or cow milk or a mix | None; eaten fresh | |
| Leipäjuusto / juustoleipä (squeaky cheese) | Finland | Pasteurised cow, goat or reindeer milk (Finnish PGI texts) | Fresh; ready to eat straight after baking | |
| Mascarpone (BOUNDARY) | Italy, Lombardy | Cream, not milk | Fresh; it keeps only a short time | |
| Mató | Spain, Catalonia | 2–10 days | ||
| Seirass di latte | Italy, Piemonte | up to 4 days | None; cloth marks | |
| Zieger (Formaggio fresco aromatizzato) | Italy, Trentino-Alto Adige, province of Bolzano | up to 56 days | None; a mould bloom when mature | |
| Mascarpone di bufala | Italy, Campania | 2–3 h | None; snow to porcelain white cream | |
| Adyghe cheese (BOUNDARY-ish) | Adygea | cow milk | fresh | |
| Dali ni horbo | Indonesia, North Sumatra | 10 min | ||
| Dhakai paneer | Dhaka, Bangladesh | cow milk | days | |
| Gjizë | Albania | 5–6 h | ||
| Irimshik | Kazakhstan/Kyrgyzstan | cow/sheep/goat milk | fresh or dried | |
| Jāņu siers | Latvia | cow + milk, quark | fresh | |
| Kradi / Maish krej | Kashmir | cow/buffalo milk | ||
| Metata ayib | Ethiopia | cow milk | days–weeks | |
| Munajuusto (egg cheese) | Finland | cow + milk, eggs | none | |
| Queijo de manteiga | NE Brazil | cow milk | none | |
| Queijo do Marajó | Marajó, Pará | buffalo milk | none | |
| Requeijão da Madeira | Portugal, Madeira island | 1.5–2 h | ||
| Ricotta di fuscella di Sant'Anastasia | Italy, Campania | 15–30 min | None; milk-white to very pale straw, creamier than normal ricotta | |
| Soft chhurpi | Sikkim/Darjeeling | cow/ milk, Y buttermilk | fresh | |
| Sõir | Estonia | cow milk | days | |
| Wara | Nigeria | cow milk | fresh |
Bold names have a full page with the animated steps. Blank cells: no sourced value yet.
What the sources record about each of these so far.
hot milk curdled with soured whey (fermented acid)
Made like Acid-heat set cheese family (FERMENTATION BOUNDARY).
Also called bagot ni horbo, dali.
Batak buffalo-milk curd set with pineapple or papaya-leaf juice; pineapple flesh gave the best protein and preference in a thesis comparison.
small smoked salty discs (relative of Bandel)
Made like Acid-heat set cheese family (FERMENTATION BOUNDARY).
Dry, sour ricotta-like acid-heat curd; filling for burek and base of fërgesë. Not a rennet cheese.
milk curdled with sour milk/ayran, boiled; sweet browned version (balqaymak-like)
Made like Acid-heat set cheese family (FERMENTATION BOUNDARY).
midsummer caraway curd cheese; quark cooked with milk, eggs
Made like Acid-heat set cheese family (FERMENTATION BOUNDARY).
relative of kalari
Made like Acid-heat set cheese family (FERMENTATION BOUNDARY).
Ayib mixed with spices and butter and stored
Made like Acid-heat set cheese family (FERMENTATION BOUNDARY).
milk + egg + buttermilk heated, drained
Made like Acid-heat set cheese family (FERMENTATION BOUNDARY).
BOUNDARY
Made like Acid-heat set cheese family (FERMENTATION BOUNDARY).
buffalo curd washed and cooked with butter/cream; GI
Made like Acid-heat set cheese family (FERMENTATION BOUNDARY).
Not a whey cheese: naturally soured whole milk heat-precipitated at 90–92 °C, with no rennet or added acid.
Made from whole acidified milk rather than whey, so listed as a cheese; no chemical acids allowed.
not dried
Made like Acid-heat set cheese family (FERMENTATION BOUNDARY).
quark cooked with egg, caraway, pressed
Made like Acid-heat set cheese family (FERMENTATION BOUNDARY).
Calotropis
Made like Acid-heat set cheese family (FERMENTATION BOUNDARY).
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
