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Partly skimmed milk, cooked curd and very long ripening, for grating.
7 entries listed here.
| Cheese | Region | Milk | Ripening | Rind |
|---|---|---|---|---|
| Parmigiano Reggiano | Italy | at least 12 months | ||
| Reggianito | Argentina | Cow milk, whole or standardised for fat; raw or pasteurised | At least 6 months for 4–10 kg cheeses | |
| Sbrinz AOP | Central Switzerland | Raw cow milk, partly skimmed | At least 18 months before sale | |
| Grana Padano PDO | Po valley | Raw cow milk, kept at 8 °C or more, part-skimmed by natural creaming at 8–20 °C; lysozyme up to 2.5 g per 100 kg of milk is allowed against late blowing | 9 months from moulding at 15–22 °C; "riserva" means over 20 months | |
| Granone lodigiano | Italy, Lombardia | at least 2 years | Oiled (linseed), dark straw to brown, or black wax; not edible | |
| Džiugas | Lithuania, Telšiai | 12 months | ||
| Trentingrana | Trentino | cow milk, raw | ≥18 mo |
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.
Lithuanian long-aged grana-style hard cheese; 36-month grade marbled, crumbly, with crystals; small wheel for even ripening.
no lysozyme; mountain
Made like Parmigiano Reggiano.
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
