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Pressed sheep or goat milk cheeses, like Pecorino and Manchego.
144 entries listed here, page 1 of 2.
The shared make of hard pressed ewe cheese family (manchego and pecorino romano as templates). Each cheese below says what it does differently.
| Cheese | Region | Milk | Ripening | Rind |
|---|---|---|---|---|
| Bovški sir PDO | Slovenia, the Bovec area in the upper Soča valley, Julian Alps | Raw sheep milk, mostly from Bovec sheep; up to 20% goat or cow milk | At least 45 days; over a year for grating cheese | |
| Cacio di Genazzano | Italy, Lazio | 3–6 months | Thin, smooth, straw-yellow | |
| Canestrato di Moliterno PGI | Italy, Basilicata | 70–90 % whole ewe milk and 10–30 % whole goat milk, raw or thermised | At least 60 days; primitivo up to 6 months, stagionato 6–12 months, extra over 12 months | |
| Canestrato Pugliese PDO | Italy, Puglia | Whole raw ewe milk only | Two to ten months; used for the table or grating once at least six months old | |
| Caprino conciato del Montemaggiore | Italy, Campania | 2–3 months | Thin, slightly hard, oily, ridged from the baskets, yellow-brown with herb residue | |
| Caprino nicastrese | Italy, Calabria | at least 20 days | Marked by the rush baskets; white to grey-white when young, straw to brownish-yellow and thicker when aged (ONAF) | |
| Casuforte di Statigliano | Italy, Campania | 6 months – 2 years | Thin, rough, fairly hard, slightly oily; ivory turning reddish with age | |
| Formaggi di pecora nera di Arbus | Italy, Sardegna | Short ripening, eaten within 60 days; medium and long ripening from 120 days to over a year | Clean, straw darkening with age, thin to fairly thick | |
| Formaggio di pecora o capra a pasta pressata (Valle d'Aosta) | Italy, Valle d'Aosta | Whole raw ewe or goat milk (ONAF also lists cow milk with ewe or goat milk added) | At least 3 months (ONAF) | |
| Formaggio e caciotta di pecora sott'olio | Italy, Lazio | Whole ewe milk, raw or pasteurised | 30 days to 3 months (or 3–6 months by area), then 6–12 months under oil | |
| Idiazabal PDO | Basque Country and northern Navarre, Spain | Raw milk of Latxa and Carranzana sheep | At least 60 days | |
| Kefalograviera PDO | Greece, Western Macedonia, Epirus and the prefectures of Aitoloakarnania and Evrytania | Sheep milk, or sheep milk mixed with goat milk (up to 10 %) | At least 3 months; often kept up to a year | |
| Kefalotyri | Greece and Cyprus | Sheep, goat or a mixture; sometimes cow milk | At least 3 months (Greek law) | |
| Ladotyri Mytilinis PDO | Greece, island of Lesvos | Ewe milk, or ewe with up to 30 % goat milk, from Lesvos; raw or pasteurised | At least three months at 12–16 °C | |
| Njeguški sir | Montenegro, Njeguši village on Mount Lovćen and the area around it | Sheep milk originally; now often a mix with cow or goat milk | 30 days | |
| Ossau-Iraty | France, western Pyrenees | Whole ewe milk; raw for farm cheese; heat treatment allowed only in dairies | At least 80 days (small format) or 120 days (large format) at 6–15 °C | |
| Pecorino ai bronzi | Italy, Lazio | Raw whole ewe milk from crossbred Massese and Comisana flocks kept on open pasture | About 75 days after drying, 30 in chests and 45 in casks | Hard and smooth, treated with oil and vinegar; straw-yellow turning brown |
| Pecorino dei Monti della Laga | Italy, Lazio | Ewe milk with up to 30 % goat milk, raw or pasteurised | 3–6 months after 10–20 days of drying | Thin to fairly thick, hard, oily, ribbed by the basket; ochre to brown |
| Pecorino del pastore (Romagna) | Italy, Emilia-Romagna | Whole ewe milk, mostly Sarda breed; made April to October | At least 15 days, up to 6–8 months | Thin, smooth when young, wrinkled and brown with age; often oiled or rubbed with tomato paste |
| Pecorino della Sabina (semplice e alle erbe) | Italy, Lazio | Whole ewe milk, raw or pasteurised; aged wheels mostly from spring milk | 1 month (young) to 3–6 months (aged) | Hard, oily; dark straw on the plain type, grey from potato starch on the herb type |
| Pecorino di Ferentino | Italy, Lazio | Whole ewe milk; raw from March to May, pasteurised from June to February | 6–7 to 12 months; also sold fresh as primo sale | Wrinkled, yellow to dark yellow, thin to thick |
| Pecorino di Roiate | Italy, Lazio, province of Rome | Whole ewe milk from Massese, Siciliana, Sarda, Sopravissana and, for over 20 years, Lacaune ewes on free pasture at 750–1000 m | 15 days – 12 months | |
| Pecorino in botte | Italy, Marche | Raw local ewe milk (the base Marche pecorino) | 40–60 days (90 if wine is used), then 20–90 days in the cask and at least 10 days of airing | Dark, thin, printed with leaves, with moulds; reddish with red pomace |
| Pecorino Romano PDO | Italy, the whole of Sardinia and Lazio, and the province of Grosseto in Tuscany | Fresh whole ewe milk, raw or thermised; made from October to July | Table at least 5 months, grating at least 8 months, Riserva at least 18 months | |
| Pecorino Siciliano PDO | Italy, the whole of Sicily | Raw whole ewe milk; at least 80 % of forage from Sicily; no silage | Fresco 20–30 days, Semistagionato 60–90 days, Stagionato at least 120 days | |
| Queijo Amarelo da Beira Baixa | Portugal, Beira Baixa | Raw ewe milk 50–100 %, raw goat milk 0–50 % | at least 40 days | |
| Queijo de Azeitão PDO | Portugal, Setúbal peninsula | Raw ewe milk from the delimited area; nothing added but salt and cardoon | At least 16 days, in two phases of 8–12 days each | |
| Queijo de Cabra Transmontano | Portugal, Trás-os-Montes | Raw milk from Serrana goats only | Velho at least 90 days | |
| Queijo de Castelo Branco (Queijo da Beira Baixa PDO) | Portugal, Beira Baixa | Raw ewe milk only (the Amarelo and Picante types may use goat milk) | At least 40 days; "Velho" after more than 90 days | |
| Queijo Picante da Beira Baixa | Portugal, Beira Baixa | Raw ewe and/or goat milk in any proportion | at least 3.9 months | |
| Queijo Rabaçal | Portugal, Centro, the Sicó hills | Raw ewe and goat milk, mixed | at least 20 days | |
| Queijo Serpa | Portugal, Baixo Alentejo | at least 30 days | ||
| Queijo Terrincho | Portugal, Terra Quente Transmontana and the upper Douro | Raw milk of Churra da Terra Quente ewes only | at least 3 months | |
| Queso Castellano PGI | Spain, the whole of Castile and León | At least 30 days (1.5 kg or less) or 60 days (larger) | Well defined and mould-free, with possible band, mould or cloth marks; pale yellow to brown; natural or coated | |
| Queso de Flor de Guía PDO | Spain, Canary Islands, north-west Gran Canaria | At least 60 % Canary sheep milk; up to 40 % cow and 10 % goat milk | At least 15 days; semi-mature 15–60 days, mature over 60 days | |
| Queso Manchego PDO | Spain, Castilla-La Mancha | Manchega ewe milk with at least 6.5% fat and 4.5% protein, chilled to 8 °C or less | At least 30 days (up to 1.5 kg) or 60 days (larger), up to 2 years, at 3–16 °C and 65–90% RH | |
| Sir u ulju (Dalmatian cheese in olive oil) | Croatia, Dalmatia and the islands | Any semi-hard cheese of sheep, goat or cow milk | 7 days – 2 months | |
| Torta del Casar PDO | Spain, Extremadura, central-southern Cáceres province | Raw whole milk from Merino and Entrefino sheep | At least 60 days at 4–12 °C | |
| Zamorano PDO | Spain, Castile and León, the province of Zamora | Whole ewe milk of Churra and Castellana breeds or their F1 crosses with Spanish Assaf | At least 100 days (60 days under 1.5 kg) | |
| Axridda | Italy, Sardegna | at least 3 months | Clay-coated, thin, smooth or slightly rough, grey or hazel | |
| Cacio-ricotta | Italy, Molise | 6 months | None (fresh, ivory) to clean brown (aged); basket marks | |
| Caciocapra | Italy, Veneto | 2–4 months | Thin, fairly soft, straw yellow | |
| Caciotta degli Elimi | Italy, Sicilia | 30–35 days | Treated (clear plastic coating), thin, straw, basket-marked | |
| Caprino dell'Aspromonte | Italy, Calabria | 30–50 min | Clean, rush marks; white or greyish to straw-yellow/hazel with age; possible brown spots from removed mould | |
| Caso maturo del Matese | Italy, Campania | 6 months | Treated, rough, deep hazelnut, moist | |
| Caso Vallicelli | Italy, Campania | 3 h | Grey with cave moulds, slightly thick, oily | |
| Casu ré pecóra del Matese | Italy, Campania | 2 h | Clean; basket-marked and moist when fresh, rough and oily with mould spots when aged | |
| Conciato di San Vittore | Italy, Lazio | 45 days – 3 months | Very thin, light straw, covered with the herb rub | |
| Ericino | Italy, Sicilia | at least 20 days | Clean or oil-chilli treated, smooth, straw to light brown | |
| Fatulì | Italy, Lombardia | 10 days | Wrinkled, marked by grill bars, yellow to brown depending on smoking | |
| Formaggio di capra siciliano | Italy, Sicilia | at least 2 days | None (fresh) or clean / olive-oil treated; basket-marked, white-yellowish | |
| Formaggio di Santo Stefano di Quisquina | Italy, Sicilia | at least 6 months | Clean, basket-marked, oily, intense straw with brown edge | |
| Formaggio pecorino dei Berici | Italy, Veneto | 2 months | Fairly thin, slightly hard, straw yellow | |
| Formaggio pecorino fresco di malga | Italy, Veneto | 15 days | Thin, soft, smooth, white-straw | |
| Formatge serrat (queso serrat) | Spain, Catalonia | 56 days – 2 months | Very thin and smooth, waxy-looking, yellow, with no cracks | |
| Il Fossa del Greppo | Italy, Toscana | at least 2 months | Thin, slightly wrinkled, greasy, grey-brown with mould spots | |
| Il grande vecchio di Montefollonico | Italy, Toscana | at least 9.9 months | Thick, hard, oily, light brown with basket marks | |
| Incanestrato di Castel del Monte | Italy, Abruzzo | 25 days – 10 months | Straw-yellow, hard, rush-basket marks; thicker with age | |
| Istarski ovčji sir / Istrski ovčji sir | Croatia and Slovenia, Istria | at least 2 months | Smooth, lemon- to dark-yellow; colourless polymer coat allowed | |
| Krčki sir | Croatia, island of Krk | Raw ewe milk, not heat-treated; 7.81 % fat, 5.59 % protein, pH 6.66 on average | ||
| Maiorchino | Italy, Sicilia | 8 months | Clean or oiled, amber to brown | |
| Maiorchino di Novara di Sicilia | Italy, Sicilia | at least 30 days | Treated (oiled), smooth, amber to brown | |
| Marzolino di Lucardo | Italy, Toscana | 2–3 days | Thin, slightly wrinkled with cloth marks; pale straw or orange-pink | |
| Pecorino a crosta fiorita | Italy, Toscana | at least 2 months | Bloomy, wrinkled 'felt' of white or grey mould | |
| Pecorino a latte crudo abbucciato | Italy, Toscana | at least 30 days | Clean, edible; becomes slightly thick and elastic with a marked rim | |
| Pecorino a latte crudo della montagna pistoiese | Italy, Toscana | 20–40 min | Soft to hard, smooth, straw to grey-brown | |
| Pecorino a latte crudo della Provincia di Siena | Italy, Toscana | at least 2 months | Treated, smooth, straw-yellow, moderately thin | |
| Pecorino bagnolese | Italy, Campania | at least 20 days | Clean or treated with oil, wax, lard, or oil and chilli powder | |
| Pecorino d'Abruzzo | Italy, Abruzzo | at least 3 months | Straw-yellow, fairly thin, rush marks that may hold greyish mould | |
| Pecorino del Casentino | Italy, Toscana | 20–30 days | Orange-peel texture; white to pale straw (fresh), golden to light brown (aged) | |
| Pecorino del Matese | Italy, Molise | 15–20 days | Hard, ridged, hazel darkening with age | |
| Pecorino del Monte Marzano | Italy, Campania | at least 2 months | Treated, fairly thick, basket-marked, golden to brown | |
| Pecorino del Parco di Migliarino-San Rossore | Italy, Toscana | 2 months | Fairly thin, fairly hard, white to light brown | |
| Pecorino del Pollino | Italy, Calabria | 2 h | Slightly thick, straw-yellow to brown, rush marks, possible mould residues | |
| Pecorino dell'Appennino Reggiano | Italy, Emilia-Romagna | 1 h | Pale white-yellow (fresh) to brown with grey-green moulds (aged) | |
| Pecorino della Costa Apuana | Italy, Toscana | 2 months | Slightly wrinkled; ivory to light brown with age | |
| Pecorino della Garfagnana e delle Colline Lucchesi | Italy, Toscana | 3 h | Slightly wrinkled; straw (fresh) to brown (aged) | |
| Pecorino della Locride | Italy, Calabria | 40–50 min | Clean, greasy, rush marks, possible mould; white to straw when young, straw to brown when aged | |
| Pecorino della Lunigiana | Italy, Toscana | at least 20 days | Fairly smooth; deep straw to ochre | |
| Pecorino delle cantine di Roccalbegna | Italy, Toscana | at least 4 months | Hard, amber, greasy, white and grey cellar moulds |
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
