Other cheeses

Also called artisou, artison, fromage aux artisous, Velay mite cheese.

small grey-crusted farmhouse cheese with mite-worked rind

1. Make a small farmhouse tomme
2. Mite ripening in a cellar21 days – 2 months

Safety: Shimano et al. 2022 found no mite-derived neral in Artisou after mite removal, so mite secretions do not transfer that flavour directly into the paste.

• Réussir, 'Le fromage fermier l'artisou de Haute-Loire sur la longue route vers l'AOP'
• JST Science Japan news, Sept 2022, (Shimano, Shimizu, Hiruta et al., Exp. Appl. Acarol. 2022)
• generationvoyage.fr and dubocalalassiette.fr (popular descriptions of artisous, ripening time)

Modern craft cheeses, including buffalo-milk blues

Also called ব্যান্ডেল চিজ, Bandel, Bandal.

Bandel is a boundary entry, an acid-set fresh cheese with no reported ripening by microbes. Cow milk is curdled with an acid such as lemon juice, or a family's secret agent that may be soured whey. The curd is drained, kneaded and moulded into small discs, coated in salt and cured for at least two days; one version is then smoked over a cow-dung fire.

1. Curdle the milk with acid
2. Strain, knead and mould into discs
3. Coat with salt and cureat least 2 days
4. Smoke (brown Bandel)

• Sethu D. 2022, A slice of Bandel cheese, The Better India, 10 October 2022
• Drishya 2024, A brief history of Bandel, the Bengali cheese with a colonial past, Homegrown, 11 September 2024
• Wikipedia, Bandel cheese (outline only)

Also called ээзгий, roasted cheese curd, Eezgii.

sweet brown roasted curd

1. Curdle hot milk with sour milk/wheyminutes
2. Cook down curd in its whey over low heat until brownedat least 100 °C
3. Drydays

Safety: shelf stable; minimal fermentation (BOUNDARY).

• Pass the Flamingo, Ancient recipe: eezgii
• Selena Travel

Also called 임실치즈.

mozzarella and cheddar-type cheeses

1. Cheddar / mozzarella-type make (see F13/F11)

• Korea JoongAng Daily, A 4-decade history of cheesemaking
• Korean Culture webzine, 2019-06
• Atlas Obscura, Imsil Cheese Theme Park

Also called جبنة عربية, جبنة بيضاء, Arab cheese, white cheese, jibne baladi, jibneh.

A broad name for the plain white rennet cheese of the Arab world, made from cow, sheep or goat milk, drained in cloth or baskets and lightly salted or brined. Recipes vary by country and household, and no standard fixes its times or temperatures. Market samples from Saudi Arabia were dominated by lactic bacteria.

1. Rennet coagulation, cut, drain, light press
2. Salt or brine

Safety: Fresh, lightly fermented cheese. Market samples carried a few pathogen sequences at very low levels, so keep it cold.

• Wikipedia, List of Syrian cheeses (outline only)
• Yasir M., Alkhaldy A.A., Soliman S.A., Turkistani S.A., Azhar E.I. 2023, Metagenomic insights into the microbiome and resistance genes of traditional fermented foods in Arabia, Foods 12(18):3342

processed smoked sausage cheese (not a ferment of its own)

1. Prepare the milk

Also called مش, mesh, mish cheese, Mish.

pungent spreadable fermented cheese eaten with bread

1. Make and dry Areesh (or use Domiati/Ras)days
2. Pack in earthenware jar with brine mixtureset-up
3. Ferment for a year or moreat least 12 months

Safety: larvae presence claimed harmless in folk accounts but unverified.

• Wikipedia, Mish
• Review of Egyptian cheeses (Domiati, Karish, Mish, Ras), Assiut University 2020

Also called Provola dei Nebrodi, provola al limone verde, provola sfoglia.

pear-shaped stretched cow-milk cheese, ø12–25 cm, height 15–35 cm; FDM >38%, protein ≥42% of DM

1. Hold evening milk cold, warm and mix with morning milk4–6 °C
2. Coagulate in the wooden tina45 min – 1 h · 33–39 °C
3. Break with the ruotola, add hot water5–10 min · 70–80 °C
4. Scald curd in scotta or hot water3–4 h · 65–70 °C
5. Natural acidification on the tavuliere16–24 h
6. Stretch in the piddiaturi and shape by hand5–10 min · 80–90 °C
7. Firm in cold water and brine12–24 h · up to 4 % salt
8. Hang in pairs to ripenup to 30 days

Safety: raw milk; acidification by wild flora only, so pH 5.0–5.4 before stretching is the control point.

• ONAF, scheda 'Provola dei Nebrodi DOP'

Also called Rauchkäse, German smoked cheese.

Rauchkäse ("smoke cheese") is a German name for semi-soft cheese smoked until it has a brown rind, usually over birch or spruce wood. It is a style rather than one recipe; the best-known brand is Bavarian Bruder Basil.

Milk

Cow milk

Rind

Brown, from smoking

1. Make a semi-soft cheese
2. Smoke

Safety: No safety source specific to Rauchkäse was found.

• Wikipedia, Rauchkäse (outline)

Registered BiH cheese PDO (class 1.3), applicant association 'Farmer', Konjic; make, milk and family not found in sources read.

• FSA BiH, register extract ZOP Repovački sir

Also called 乳饼, rǔbǐng, Yunnan goat cheese, Lunan rubing, Shilin rubing, Rubing.

Rubing is a firm, fresh Yunnan cheese made by heating goat milk and curdling it with sour whey kept from earlier batches, then pressing the curd into a block. It is a boundary entry. The curd is set by acid and heat, but the sour whey that sets it is itself a lactic ferment.

Composition (lab cow-milk version)

Moisture 52.94 %, protein 20.09 %, fat 22.54 % in an optimised cow-milk process

1. Heat the goat milk
2. Add sour whey to curdle83.3 °C
3. Scoop into cloth, wring, press between boards

Safety: The fermented whey is rich in lactic bacteria, but one metagenomic study found Escherichia coli abundant in the cheese itself, and S. aureus was found in 29 % of samples in another. Total biogenic amines were low (4.69 mg/kg in cheese).

• Wikipedia, Rubing (citing Allen & Allen, Mozzarella of the East: cheese-making and Bai culture, SIL International)
• Yang X. et al. 2013, identification and diversity of lactic acid bacteria in rubing and sour whey from the Sani area of Yunnan, Modern Food Science and Technology 29(9):2131–2140 (abstract)
• Yang S. et al. 2026, Metagenomic sequencing reveals the similarities and differences in microbial community structure and diversity between fermented whey and Rubing cheese, a fresh goat milk cheese, Food Research International 237:119400 (abstract)
• Prabakusuma A.S. et al. 2021, Prevalence and antimicrobial resistance profiling of Staphylococcus aureus isolated from traditional cheese in Yunnan, China, 3 Biotech 12(1):1
• Tao L., Pan X., Lin J., Wang H., Huang A. 2017, Optimization of processing parameters and nutritive composition analysis of milk cake (Chinese cheese), Food Science (食品科学) 38(6):221–229, doi:10.7506/spkx1002-6630-201706035 (abstract)
• Wei G. et al. 2022, Insights into in vitro digestion properties and peptide profiling of Chinese rubing PDO cheese prepared using different acidification technology, Food Research International 158:111564 (abstract)

Also called さくら, さくらチーズ, Sakura, Sakura (Kyodo Gakusha Shintoku).

Sakura is a small soft cow-milk cheese from a Hokkaido farm, decorated with salted cherry blossom and leaf. The farm adds lactic bacteria plus two yeasts, one from sake and one isolated from local wild cherries, and usually ripens it for 10 days.

1. Make a small soft cheese
2. Add the yeasts
3. Ripen10 days
4. Top with salted cherry blossom and leaf

• Ministry of Agriculture, Forestry and Fisheries of Japan 2022, aff magazine June 2022, 自然と風土が生み出す日本各地のご当地チーズ (Sakura, Kyodo Gakusha Shintoku Farm)
• Wikipedia, Sakura cheese (outline only)
• Airmail, The big cheese, 2024-04-06
• Fortune, Japanese cheese artisan Tokachi raclette collective

cheese crushed with olive oil and brandy, fermented in a clay jar (tupí)

1. Prepare the milk
2. Ripen