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Ladled lactic curds with natural, ash or Geotrichum rinds, mostly goat cheeses.
33 entries listed here.
The shared make of lactic soft-ripened cheese family (goat/sheep/cow lactic curd). Each cheese below says what it does differently.
| Cheese | Region | Milk | Ripening | Rind |
|---|---|---|---|---|
| Banon PDO | France, Haute-Provence around the town of Banon | Raw whole goat milk from Provençal Common, Rove and Alpine goats | At least 15 days from renneting, at least 10 of them under the leaves | |
| Cabécou | France, Massif Central | Goat milk, generally raw | At least 6 days from unmoulding for Rocamadour | |
| Charolais PDO | France, around Charolles | Raw whole goat milk from Alpine and Saanen goats fed on grass and hay | At least 16 days after renneting | |
| Crottin de Chavignol PDO | Berry, France | Raw whole goat milk | At least 10 days from moulding | |
| Garrotxa | Spain, Catalonia | Whole goat milk, pasteurised | At least 21 days at 7–14 °C and over 70 % humidity | |
| Pélardon PDO | France, Cévennes, Montagne Noire, Hautes Corbières and the garrigues of Gard and Hérault | Raw whole goat milk; goats graze at least 210 days a year (180 above 800 m) | At least 11 days from renneting | |
| Picodon PDO | France, Drôme and Ardèche, with the cantons of Valréas | Raw whole goat milk, not standardised or homogenised; fodder and raw cereals from the area | At least 12 days from renneting; washed types at least 30 days | |
| Pouligny-Saint-Pierre PDO | France, Centre-Val de Loire, west of the Indre department | Raw whole goat milk; at least 75 % of the goats' yearly feed from the area; no silage | At least 10 days from renneting (9 days for the small size); sold from day 11 | |
| Rocamadour PDO | France, Causses du Quercy | Raw whole goat milk from Alpine or Saanen goats or their crosses | At least 6 days from unmoulding | |
| Saint-Marcellin | France, Bas-Dauphiné | at least 10 days | Thin, sometimes wrinkled; white, beige to grey-blue moulds | |
| Sainte-Maure de Touraine PDO | France, Touraine | Raw whole goat milk from Alpine, Saanen or Poitevine goats; no concentration of the milk | At least 10 days from renneting | |
| Selles-sur-Cher PDO | France, Centre-Val de Loire | Raw whole goat milk from Alpine or Saanen goats; at least 75 % of the feed from the area | At least 10 days from renneting, at 10 °C or warmer | |
| Tomini caprini della Valbrevenna (Caprino della Val Brevenna) | Italy, Liguria, province of Genoa | 10 days | ||
| Valençay PDO | France, Bas-Berry | Raw whole goat milk from Alpine or Saanen goats or their crosses | Sold from the eleventh day after renneting | |
| Biancospino | Italy, Sardegna | 15–30 days | Bloomy, edible, white felt of Penicillium candidum | |
| Caprino abruzzese | Italy, Abruzzo | 20–24 h | Lactic: none, basket marks; rennet: clean, basket marks, slightly greasy | |
| Caprino lattico piemontese | Italy, Piemonte | at least 14 days | Absent when fresh; thin, smooth or wrinkled, often bloomy with noble moulds, rarely orange | |
| Formaggi caprini della Maremma | Italy, Toscana | up to 24 h | None; snow-white surface, coloured by the coating | |
| Formaggi di latte di capra dell'Isola di Capraia | Italy, Toscana | at least 30 days | None (fresh); clean, wrinkled from moulds (aged) | |
| Formaggio caprino dell'Alto Mugello | Italy, Toscana | at least 30 days | None or treated; white or variegated by the coating | |
| Mâconnais | France, Bourgogne-Franche-Comté | at least 10 days | Thin natural mould rind; blue Penicillium may appear | |
| Rigotte de Condrieu | France, Pilat massif | at least 8 days | Thin mould flora, ivory to white to fully blue | |
| Bouton de culotte | France, southern Burgundy, the Mâconnais and Haut-Beaujolais | Goat milk | At least 14 days; about 2 months for a peppery taste | |
| Bouyguette | France, Tarn | 21 days | Pale ivory, thin, wrinkled | |
| Chabichou du Poitou PDO | Poitou | goat milk | ≥10 d | |
| Fleur du Maquis (Brin d'Amour) | Corsica | sheep milk | ~1–3 mo | |
| Humboldt Fog | California | goat milk | ~3 wk+ | |
| Innes Log | Staffordshire | goat milk | ~2 wk | |
| Mothais-sur-Feuille | Deux-Sèvres | goat milk | ~3–4 wk | |
| Murazzano PDO | Langhe | sheep milk, (+C) | ≥4 d | |
| Robiola di Roccaverano PDO | Piedmont | goat milk, (+C/S) | fresh to ~1 mo | |
| Saint-Félicien (Dauphiné/Lyonnais) | France, Rhône, Ain, Drôme, Isère | Cow milk only, by the decree; a farm goat-milk cheese sold as « caillé doux de Saint-Félicien » in Ardèche is a separate product | 28–42 days | Thin surface moulds |
| St Tola | Ireland, Co. Clare | up to 14 days | Thin natural rind; Ash version rolled in food-grade ash when 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.
Bouton de culotte ("trouser button") is a very small goat's milk cheese from the Mâconnais and Haut-Beaujolais, named for its size and button shape. Like other Mâconnais goat cheeses it drains without being turned. It ripens at least two weeks, and longer ageing, about two months, brings out a peppery taste.
Cloth-shaped lactic goat cheese with a rosemary sprig; made spring to autumn.
bonde shape
Made like Lactic soft-ripened cheese family (goat/sheep/cow lactic curd).
rolled in rosemary, savory, juniper, chili
Made like Lactic soft-ripened cheese family (goat/sheep/cow lactic curd).
ash line + ash rind; bloomy
Made like Lactic soft-ripened cheese family (goat/sheep/cow lactic curd).
Made like Lactic soft-ripened cheese family (goat/sheep/cow lactic curd).
ripened on a chestnut leaf
Made like Lactic soft-ripened cheese family (goat/sheep/cow lactic curd).
fresh ewe
Made like Lactic soft-ripened cheese family (goat/sheep/cow lactic curd).
lactic disc
Made like Lactic soft-ripened cheese family (goat/sheep/cow lactic curd).
Also called saint-félicien, Saint-Félicien du Dauphiné.
Saint-Félicien is a soft, lactic cow-milk cheese from the Lyon and Dauphiné area, made like Saint-Marcellin but larger, thicker and creamier. The curd is neither pressed nor kneaded, is lightly salted, and ripens under a thin coat of surface moulds.
Irish farmhouse lactic goat log made since the late 1970s/early 1980s; firms and sharpens with age.
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
