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Pressed sheep or goat milk cheeses, like Pecorino and Manchego.
144 entries listed here, page 2 of 2.
| Cheese | Region | Milk | Ripening | Rind |
|---|---|---|---|---|
| Pecorino delle colline senesi | Italy, Toscana | at least 20 days | Thin; straw (fresh) to yellow-brown/brown with mould residues (aged) | |
| Pecorino di Atri | Italy, Abruzzo | 40 days – 2 years | Straw-yellow, rush marks, may show mould streaks | |
| Pecorino di Capracotta | Italy, Molise | 30 days | Hard, basket-ridged, straw to hazel; possible mould spots | |
| Pecorino di Carmasciano | Italy, Campania | 10 days | Treated, oily, basket-marked, straw to brown; sometimes dusted with chilli | |
| Pecorino di Laticauda | Italy, Campania | 2–4 months | Treated with olive oil, oil and hot chilli, or a pepper sauce; straw to light brown | |
| Pecorino di Maglie | Italy, Puglia | at least 2 months | Thin, straw-yellow, basket marks | |
| Pecorino di Norcia (del caseificio) | Italy, Umbria | at least 2 months | Clean, smooth, straw-yellow | |
| Pecorino di Norcia del pastore | Italy, Umbria | at least 2 months | Yellow, darkening with age | |
| Pecorino di Nule | Italy, Sardegna | 2–3.9 months | Clean, thin, smooth, straw yellow | |
| Pecorino di Osilo | Italy, Sardegna | 2 months | Clean, smooth; light straw young to dark straw/brown aged; may show mould spots | |
| Pecorino di Pienza stagionato in barriques | Italy, Toscana | at least 3 months | Thin, greasy, amber or coloured by the treatment | |
| Pecorino di Pietraroja | Italy, Campania | 2–6 months | Treated, oily, basket-marked, straw to brown | |
| Pecorino di Vitulano | Italy, Campania | at least 30 days | Treated, oily, basket-marked, straw to brown | |
| Pecorino foggiano | Italy, Puglia | at least 2 months | Fresh: fairly hard, golden yellow; aged: thick and hard; basket marks | |
| Pecorino fresco e stagionato | Italy, Campania | 3–6 months | Clean or treated, basket-marked, straw to light brown | |
| Pecorino primo sale | Italy, Calabria | 15 days | Thin, soft, greasy, yellowish-white, rush marks | |
| Pecorino rosso | Italy, Sicilia | at least 4 months | Treated (oil + tomato), tomato-red, smooth, oily | |
| Pecorino stagionato in botte (Umbria) | Italy, Umbria | 3–4 months | Oiled, fairly wrinkled or smooth, straw to brown; may carry walnut leaves | |
| Pecorino stagionato in foglie di noce | Italy, Toscana | 2–3.9 months | Treated, greasy, beige to brown, covered with walnut (sometimes fig) leaves | |
| Pecorino stagionato in fossa/grotta (Umbria) | Italy, Umbria | 3–4 months | Thin skin, greasy, wet; white-amber | |
| Pecorino Umbro | Italy, Umbria | at least 2 months | Clean, smooth, straw-yellow | |
| Picurinu | Italy, Sicilia | up to 8 months | None (tuma) to clean or oiled; basket-marked, white-yellowish | |
| Semicotto di capra | Italy, Sardegna | at least 15 days | Clean, thin, straw, browning with age | |
| Staèl | Italy, Lombardia | 30 days | Thin, slightly wrinkled from the moulds, straw to light brown | |
| Tagliatizzo di Castelsaraceno | Italy, Basilicata | at least 2 months | Thin, straw-yellow, basket marks, greasy | |
| Abertamský sýr (Abertam) | Czech Republic, Ore Mountains | Sheep milk | About 2 months (review citing an older reference work) | |
| Berkswell | England, West Midlands, Ram Hall farm at Berkswell near Coventry | Raw sheep milk from the farm's own flock | 3–5 months (2012 report) | |
| Cacio di nonno Nino di Montalto di Castro | Italy, Lazio | 2–6 months | Thin, semi-hard, ochre or greyish, oily | |
| Caprino di malga (delle Alpi Marittime) | Italy, Liguria | 30 days | Fairly thin, soft, straw yellow | |
| Fiore Sardo PDO | Sardinia | sheep milk, raw | ≥105 d | |
| Formaggio caprino della Limina | Italy, Calabria | 1 h | Treated with olive oil and a little vinegar, sometimes ground red pepper; rush marks | |
| Formaggio di grotta / Pecorino di grotta | Marche/Tuscany | sheep milk | months in caves | |
| Imokilly Regato PDO | Ireland, south-east Cork | Cow milk from pasture-fed herds in south-east Cork, grazing March to October | Typically 9–12 months | |
| Kraški ovčji sir | Slovenia, Karst | sheep milk, raw (traditionally local pramenka sheep) | Several months; outline sources disagree on the exact time, and the specification was not reachable | |
| Majorero PDO | Fuerteventura | goat milk, (Majorera) (+S) | 8 d – >60 d | |
| Marzolino | Tuscany | sheep milk | fresh–months | |
| Marzolino o Marzolina | Italy, Lazio | Absent or a thin skin, white or ivory | ||
| Mihaliç / Kelle peyniri | Balıkesir | sheep milk | ||
| Paški sir PDO | Pag, Croatia | sheep milk | ≥5 mo | |
| Pecorino alle erbe aromatiche | Italy, Toscana | 30–45 days | None; herb coat, brown-green over a straw surface | |
| Pecorino Crotonese PDO | Calabria | sheep milk | ≥20 d | |
| Pecorino della vallata Stilaro-Allaro | Italy, Calabria | 1 h | Hard, greasy, rush marks; white to pale straw, ochre when aged; possible mould | |
| Pecorino di Amatrice | Italy, Lazio | 6–12 months | Fairly thick, hard, oily; deep yellow or black (oil and vinegar treatment) | |
| Pecorino di Farindola | Italy, Abruzzo | 20–30 min | Ochre-yellow, rush marks; harder with age | |
| Pecorino di Filiano PDO | Basilicata | sheep milk, raw | ≥90 d | |
| Pecorino di Picinisco PDO | Lazio | sheep milk, (+G) | ≥30 d | |
| Pecorino ligure di malga | Italy, Liguria | 20 days – 2 months | Clean, smooth, possibly mould-spotted; straw to brown with age | |
| Pecorino Sardo PDO (dolce/maturo) | Sardinia | sheep milk | dolce 20–60 d; maturo ≥2 mo | |
| Pecorino Toscano PDO | Tuscany | sheep milk | fresco ≥20 d; stagionato ≥4 mo | |
| Piacentinu Ennese PDO | Enna | sheep milk | ≥60 d | |
| Queijo de Cabra do Pinhal Maior | Portugal, Centro | 30 days – 3 months | ||
| Queijo de Évora PDO | Alentejo | sheep milk, raw | ||
| Queijo de Nisa PDO | Alentejo | sheep milk, raw | ≥45 d | |
| Queijo de Tomar | Portugal, Ribatejo Norte | 21 days | ||
| Queijo Serra da Estrela PDO | Portugal | sheep milk, raw (Bordaleira) | ≥30 d | |
| Queso añejo | Mexico | cow/goat milk | ||
| Queso de La Serena PDO | Badajoz | sheep milk, raw | ≥60 d | |
| Queso de Mallorca (incl. Oveja Roja Mallorquina) | Spain, Balearic Islands | 2 months | ||
| Queso Palmero PDO | La Palma | goat milk, raw | ≥8 d | |
| Queso pata de mulo | Spain, Castile and León | 3–6 months | Yellow to ochre | |
| Roncal PDO | Navarre | sheep milk, raw | ≥4 mo | |
| Sardo (Argentina) | Argentina | cow milk | ||
| Sola | Italy, Piemonte | |||
| Torta de Barros | Spain, Extremadura | Firm rind over a soft, runny centre |
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 Abertamský sýr, Abertam, Abertam cheese.
Abertam is a traditional farm cheese of sheep's milk from the Ore Mountains near Karlovy Vary. Reference works describe it as a hard or firm cheese of irregular round shape with a yellow to orange natural rind and a strong, acidic taste, ripened for about two months. No published source describes how it is made.
Made like Hard pressed ewe cheese family (Manchego and Pecorino Romano as templates).
Berkswell is a hard raw ewe's milk cheese made at Ram Hall farm in the West Midlands. The curd is set with lamb's rennet and moulded by hand in kitchen colanders, which give the wheel its flying-saucer shape and patterned crust. The cheeses are dry-salted, coated and matured on wooden shelves for several months.
Raw-curd ewe cheese with an olive-oil-treated, brushed rind; granular paste with eyes; table or grating use.
Little-known summer alpine goat cheese of the Ligurian Maritime Alps; white, fairly hard, sweetish paste with low aroma, credited to sea-influenced pasture plants.
lamb paste, lightly smoked, oiled
Made like Hard pressed ewe cheese family (Manchego and Pecorino Romano as templates).
Rare free-range goat cheese, strong and slightly piquant, with an oil-vinegar rind rub.
cave-aged
Made like Hard pressed ewe cheese family (Manchego and Pecorino Romano as templates).
Also called Imokilly Regato, Regato.
A hard cow-milk cheese made at Mogeely in east Cork from milk of cows that graze from March to October. The milk is held 12–18 hours so its own bacteria start to grow, then set with a house culture and rennet, cut very fine and cooked hot. The wheels are brined, salted by hand and matured for about 9–12 months.
Also called Kraški ovčji sir, Karst sheep cheese, Kras sheep cheese.
Kraški ovčji sir is a hard cheese made on farms of the Karst plateau in Slovenia from the raw milk of local pramenka sheep. Farmers once made it in copper kettles and carried it in wooden cases to Trieste, Gorizia and Rijeka. Its making steps and numbers sit in a national specification that could not be read for this entry.
Made like Hard pressed ewe cheese family (Manchego and Pecorino Romano as templates).
rind rubbed with paprika, gofio or oil; palm-weave marks
Made like Hard pressed ewe cheese family (Manchego and Pecorino Romano as templates).
spring sheep cheese
Made like Hard pressed ewe cheese family (Manchego and Pecorino Romano as templates).
Small mostly-goat cheese with very varied local recipes, built around the drying conditions of the southern Lazio mountains.
hard, salty, small holes
Made like Hard pressed ewe cheese family (Manchego and Pecorino Romano as templates).
salt-spray grazing; olive-oil rind
Made like Hard pressed ewe cheese family (Manchego and Pecorino Romano as templates).
Soft ewe cheese aged inside an oil-and-dried-herb 'shirt'.
basket marks
Made like Hard pressed ewe cheese family (Manchego and Pecorino Romano as templates).
Ewe-goat pecorino with a rennet made only from kid-stomach milk curd; made October–July.
Hard ewe pecorino with an oil-and-vinegar blackened rind, the traditional cheese for spaghetti all'amatriciana; never salty.
Only pecorino coagulated with pig rennet; paste stays moist and friable even when long aged, with herbaceous, animal and mushroom notes. A consortium of 26 producers protects it.
kid/lamb paste; caves
Made like Hard pressed ewe cheese family (Manchego and Pecorino Romano as templates).
Made like Hard pressed ewe cheese family (Manchego and Pecorino Romano as templates).
Pecorino linked to transhumant flocks from Bergamo valleys and Piedmont that wintered in Liguria (November–May) and sold ricotta and cheese on the coast.
semi-cooked
Made like Hard pressed ewe cheese family (Manchego and Pecorino Romano as templates).
softer pecorino
Made like Hard pressed ewe cheese family (Manchego and Pecorino Romano as templates).
saffron and peppercorns in paste
Made like Hard pressed ewe cheese family (Manchego and Pecorino Romano as templates).
Raw goat milk, still warm from milking, is set with animal rennet in about 30–40 minutes. The curd is cut, drained slowly by hand in adjustable hoops and dry-salted one face at a time, with washing and scraping between turns. The cheeses ripen 30 days (semicurado) or 60–90 days (curado), and the 'de azeite' type is kept in local olive oil for a time the makers keep secret.
Safety: Made from raw milk; the published description gives no ripening temperature or minimum time beyond 30 days for the half-cured cheese.
thistle; hard small
Made like Hard pressed ewe cheese family (Manchego and Pecorino Romano as templates).
thistle; pitted paste
Made like Hard pressed ewe cheese family (Manchego and Pecorino Romano as templates).
Sheep milk from the morning milking is warmed by the hearth or in a water bath to 29–35 °C and set in 30–50 minutes, mainly with cardoon in a cloth bundle ('boneca'), sometimes with rennet. The curd is cut and crumbled on the francela, pressed by hand into tiny hoops and salted on both sides. After 1–2 days of draining the 30–40 g cheeses cure for 21 days, turned regularly.
Safety: The published description does not say whether the milk is raw or heated, and gives no ripening temperature.
thistle coagulant; runny
Made like Hard pressed ewe cheese family (Manchego and Pecorino Romano as templates).
aged; chili-rubbed version (enchilado)
Made like Hard pressed ewe cheese family (Manchego and Pecorino Romano as templates).
thistle rennet
Made like Hard pressed ewe cheese family (Manchego and Pecorino Romano as templates).
Also called formatge de Mallorca, formatge d'ovella roja mallorquina, Mallorcan sheep cheese, queso de Llucmajor.
A small raw sheep-milk cheese of Mallorca, sometimes mixed with goat milk. In the Oveja Roja Mallorquina version the milk is warmed to 32 °C and set in about 30 minutes with a cardoon-flower coagulant, shaped in cotton cloths into the traditional fogasser form, pressed eight hours, salted, and ripened about two months, its dry rind rubbed with oil.
Safety: The cheese is made from raw milk. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than pressed cooked ones, because of Listeria, Salmonella and Shiga-toxin E. coli.
smoked with pine, almond shells, cactus
Made like Hard pressed ewe cheese family (Manchego and Pecorino Romano as templates).
Also called queso de encella, angilla.
Log-shaped hard sheep cheese, the aged form of Villalón fresh cheese; blind, flaky paste.
first Spanish DO cheese (1981)
Made like Hard pressed ewe cheese family (Manchego and Pecorino Romano as templates).
cow-milk pecorino imitation
Made like Hard pressed ewe cheese family (Manchego and Pecorino Romano as templates).
Also called Sora, Soera.
Flat, shoe-sole-shaped ('suola') pressed ewe/goat cheese formed in cloth, not moulds.
Runny cardoon-set Merino torta from Badajoz, outside the Torta del Casar and La Serena DOP areas.
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
