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Milk set slowly by lactic bacteria, drained and eaten fresh.
56 entries listed here.
The shared make of fresh lactic (acid-set) cheese family. Each cheese below says what it does differently.
| Cheese | Region | Milk | Ripening | Rind |
|---|---|---|---|---|
| Afuega'l Pitu PDO | Spain, central-western Asturias | Whole cow milk, pasteurised unless the cheese ripens 60 days | 5 to 60 days | |
| Anevato | Greece, West Macedonia | Sheep milk, goat milk or a mix | At least 2 months | None; soft, grainy cheese |
| Bundz | Poland, Podhale | Ewe milk; the related PDO cheeses oscypek and bryndza allow up to 40 % Polish Red cow milk | Eaten fresh; or soured about two weeks for bryndza | |
| Büscion | Switzerland, Ticino | up to 15 days | ||
| Casatella Trevigiana PDO | Italy, Veneto | Whole cow milk from Treviso province, raw or pasteurised | 4–8 days at 2–8 °C | |
| Cervelle de canut | France, Lyon | Cow milk, made into fromage blanc | None; fromage blanc is an unripened cheese by French law, and the dish is eaten fresh | |
| Faisselle | France | Pasteurised whole cow milk enriched with its own cream (Label Rouge) | up to 31 days | |
| Majevički dimljeni sir Zarac | Bosnia and Herzegovina, Majevica mountain in the north-east | Raw cow milk, partly skimmed by hand after natural souring | 30 days – 2 months | |
| Motta | Italy, Piemonte | 7–14 days | Irregular, pale yellow to hazelnut; none or slightly mouldy | |
| Pichtogalo Chanion | Greece, Crete | 24 h | ||
| Quark | Central Europe | Usually skim milk | 20 h | |
| Rögös túró TSG | Hungary | 4–20 h | ||
| Stracchino / Crescenza | Lombardy, northern Italy | Pasteurised cow milk | None; chilled about 7 days, then sold fresh with a shelf life of about 20 days | |
| Tvorog | Russia, Ukraine, Belarus and the former Soviet Union | Pasteurised cow milk, skimmed or standardised | None; eaten fresh | |
| Xygalo Siteias PDO | Greece, eastern Crete | Goat and/or sheep milk of local breeds, raw or pasteurised | 7–10 days souring, then about one month at 10–15 °C | |
| Agrì di Valtorta | Italy, Lombardia | at least 7 days | None (white, moist); thin wrinkled yellow or grey skin forms with maturation | |
| Caprino a coagulazione lattica | Italy, Lombardia | 7 days | None; thin bloomy skin on aged product | |
| Formaggio Acidino | Italy, Veneto | 5 min | None | |
| Formaggio caprino morbido | Italy, Friuli Venezia Giulia | 24 h | None | |
| Tsalafouti | Greece, central and southern Pindus | 15–20 days | None; creamy spread | |
| Tuma mola | Italy, Piemonte | 24–36 h | None when fresh; thin yellow-ochre after some days, may carry ground pepper | |
| Byaslag | Mongolia | Yak or cow milk, raw or boiled | Fresh, not ripened | |
| Caboc | Scotland, Highlands | Double cream from local cow milk, pasteurised | up to 6 months | |
| Caș | Romania | Sheep milk, sometimes cow milk | Fresh; soured up to two weeks when it is to become brânză de burduf | |
| Claquebitou | France, Burgundy | |||
| Crowdie | Scotland, Highlands | Cow milk, pasteurised today | Fresh; shelf life about 14 days | |
| Cuajada | Spain | Milk; skim UHT milk in one Spanish study | Fresh; not ripened | |
| Demi-sel (fresh salted cheese) | France | Cow milk | ||
| Formaggio Zigher | Italy, Veneto | 7 days | None; a mould bloom when mature | |
| Galotyri PDO | Epirus/Thessaly | sheep/goat milk | ≥2 mo | |
| Jben | Morocco | cow/goat milk | fresh–weeks | |
| Karish / Areesh | Egypt | cow/buffalo milk, skim (laban rayeb) | fresh | |
| Katiki Domokou PDO | Greece, Domokos area of the Othrys mountains | Pasteurised goat milk, or goat and sheep milk | None; eaten fresh, kept cold | |
| Labneh mkabbas / anbaris | Levant | goat/cow milk | weeks in oil or clay jar (anbaris fermented in jar) | |
| Lietuviškas varškės sūris / Liliputas | Lithuania | cow milk | fresh–months | |
| Liptói túró | Hungary/Slovakia | sheep/cow milk | ||
| Petit-suisse | Normandy | cow + milk, cream | fresh | |
| Quagliata ligure (Prescinsêua) | Italy, Liguria | 2 days | None | |
| Queso andino / quesillo andino | Peru/Bolivia | cow/sheep milk | fresh | |
| Queso costeño | Colombian Caribbean | cow milk | ||
| Queso crema de Chiapas | Chiapas | cow milk, raw | fresh–months | |
| Queso de cabra (Chilean goat) | Chile | goat milk | ||
| Queso duro blandito / queso seco | Honduras/El Salvador | cow milk | days–weeks | |
| Queso llanero / Guayanés / de año | Venezuela | cow milk | fresh–1 yr | |
| Queso panela | Mexico | cow milk | fresh | |
| Requeijão cremoso | Brazil | |||
| Requeixo | Spain, Galicia | |||
| Rygeost (BOUNDARY-ish) | Funen | cow milk | fresh | |
| Snøfrisk | Norway | 80% goat milk and 20% cow cream | ||
| Squacquerone di Romagna PDO | Romagna | cow milk | fresh | |
| Suzma / chakka | Uzbekistan/Tajikistan | cow/sheep milk | fresh | |
| Tome fraîche (aligot curd) | Aubrac | cow milk | 1 d | |
| Tomino canavesano asciutto | Italy, Piemonte | 6–12 h | None or very thin, edible, wrinkled | |
| Tomino canavesano fresco | Italy, Piemonte | 6–12 h | None | |
| Twaróg | Poland | cow milk | fresh | |
| Zhazhik (Armenia) | Armenia | cow/sheep milk |
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.
Also called бяслаг, byasulag, biaslag, Mongolian pressed curd cheese.
Byaslag is a mild, unripened Mongolian cheese. Yak or cow milk is heated over a gentle fire and curdled by stirring in whey or yoghurt (tarag), so the curd is set mainly by acid and heat; it is then wrapped in cloth and pressed between boards until the whey is out. Lactic bacteria from the sour starter are found in the finished cheese.
A rich Highland cheese made from double cream soured by lactic cultures, with no rennet. The soured cream is salted, pressed to drive out moisture, shaped into small logs and rolled in toasted pinhead oatmeal. The maker says it can be aged for up to six months.
Safety: Made from pasteurised milk and cream.
Also called caș, caş, cash, Romanian fresh sheep curd.
Caș is the fresh rennet curd made by setting sheep milk (or cow milk) with lamb or calf rennet and draining it in a cloth under a weight. It is the starting point for other Romanian cheeses; for brânză de burduf it is left unsalted in a fir tub for up to two weeks to sour before it is ground with salt.
Also called quiaque-bitou.
Burgundian herbed fresh goat curd (45 % fat), kin to Lyon's cervelle de canut. 'Clacbitou' is a separate trade mark for raw goat cheeses affined in Saône-et-Loire.
Also called crowdie, gruth, Scottish crowdie, Gruth Dhu (crowdie with cream, oatmeal and pepper).
Crowdie is a soft, crumbly fresh cheese from the Scottish Highlands. Cow milk was left to sour naturally, often with a little rennet, and the warmed curd was hung in muslin to drip, then salted. Raw-milk crowdie may no longer be made in Scotland, so today it starts from pasteurised milk and cultures.
Safety: Scotland no longer allows raw-milk crowdie, because the cheese is moist and keeps only a short time, which leaves it open to pathogens.
Also called cuajada, queso cuajada, curdled milk (Spain), Colombian cuajada.
Cuajada is a boundary entry with little or no fermentation. In Spain it is curdled milk, a soft, semisolid dairy product; in Colombia it is a fresh, non-acid curd cheese. Neither is soured by bacteria, so both must be kept cold and eaten fresh.
Also called Demi-sel, fromage demi-sel, demi-sel cheese.
Demi-sel is a French fresh cow cheese, an unripened curd that is lightly salted and sold in small squares of about 100 g with about 40 % fat. French law reserves the name and defines it in an annex to the 2007 cheese decree. As a fromage blanc it is soured mainly by lactic fermentation, and if sold as fresh it must still hold live bacteria when sold.
Made like Fresh lactic (acid-set) cheese family.
Safety: No published data on its acidity or keeping were found.
Rare herbed, peppered acid-curd cone of Ladin Belluno valleys, akin to South Tyrol Zieger; spreadable fresh, grateable when aged; name possibly from Celtic 'tsigros'.
spontaneously soured salted curd stored in skins/barrels
Made like Fresh lactic (acid-set) cheese family.
lactic fresh cheese; some salted and dried
Made like Fresh lactic (acid-set) cheese family.
from naturally soured skimmed milk in clay pots
Made like Fresh lactic (acid-set) cheese family.
Also called Κατίκι Δομοκού, Katiki, Katiki Domokos.
Pasteurised goat milk, or goat and sheep milk, is cooled to 27–28 °C and left at 20–22 °C to sour and curdle, with or without a little rennet. The soft curd is broken up and drained in cloth sacks until it holds 75–80% water, lightly salted and kept cold as a white, creamy spread.
Safety: The PDO method uses pasteurised milk, and the fresh cheese is kept refrigerated until it is sold and eaten.
anbaris: goat yogurt fermented in clay jar, topped up
Made like Fresh lactic (acid-set) cheese family.
pressed triangular curd cheese, sometimes smoked; Liliputas PGI
Made like Fresh lactic (acid-set) cheese family.
enriched fresh
Made like Fresh lactic (acid-set) cheese family.
Also called prescinseua, quagliata.
Unsalted acid-rennet curd between yogurt and ricotta, tart and very perishable, typical of the Genoa area; name from Genoese 'presû', rennet.
Made like Fresh lactic (acid-set) cheese family.
very salty, crumbly
Made like Fresh lactic (acid-set) cheese family.
acid-rennet, slightly aged
Made like Fresh lactic (acid-set) cheese family.
salty pressed
Made like Fresh lactic (acid-set) cheese family.
queso de año heavily salted, aged
Made like Fresh lactic (acid-set) cheese family.
basket-moulded
Made like Fresh lactic (acid-set) cheese family.
Also called leite trallado, leite tomado, leite callado.
Unsalted Galician acid curd of whole milk (not whey, unlike requesón); a pilgrims' snack.
fresh lactic cheese hot-smoked over straw and nettles; caraway
Made like Fresh lactic (acid-set) cheese family.
Also called Snøfrisk, Snofrisk, Snow fresh.
A fresh, white, spreadable cheese made by TINE from 80% goat milk and 20% cow cream, first sold for the 1994 Lillehammer Winter Olympics. It tastes fresh and tangy with a mild goat character; the sources do not say how it is set or how long it takes to make.
Safety: No safety source specific to Snøfrisk was found.
very soft rennet-acid
Made like Fresh lactic (acid-set) cheese family.
strained katyk
Made like Fresh lactic (acid-set) cheese family.
unsalted pressed fresh curd for aligot
Made like Fresh lactic (acid-set) cheese family.
pressed in triangular bags
Made like Fresh lactic (acid-set) cheese family.
Curd mixed with herbs
Made like Fresh lactic (acid-set) cheese family.
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
