Pressed uncooked cheeses

Lightly scalded, pressed curds with natural or washed rinds: tommes and monastery cheeses.

328 entries listed here, page 1 of 5.

How these cheeses are made

The shared make of uncooked or semi-cooked pressed cheese family (tomme, saint-nectaire, reblochon, morbier, raclette). Each cheese below says what it does differently.

Rennet coagulation30 min – 1 h · 30–34 °C
Cut, light scald30 min – 1 h · up to 48 °C
Press20–30 °C
Salt (brine or dry)12 °C · 1.5–2 % salt
Cave / cellar ripening with natural rind or washing21 days – 2 years · 8–14 °C

Compare them

Cheese	Region	Milk	Ripening	Rind
Arzúa-Ulloa PDO	Spain, central Galicia	Cow milk, raw or pasteurised, not standardised	At least 6 days; curado at least 6 months
Aschbacher Magerkäse (Formaggio Aschbach magro)	Italy, Trentino-Alto Adige, province of Bolzano		at least 30 days	Clean, smooth, light brown, no cracks
Bastardo del Grappa	Italy, Veneto, Monte Grappa massif	Partly skimmed cow milk; raw on the malga, heat-treated in valley dairies	At least 25 days; can exceed a year
Bra PDO (Tenero and Duro)	Italy, Piedmont, the whole province of Cuneo plus Villafranca Piemonte	Cow milk, up to 20% sheep or goat milk allowed	Tenero at least 45 days; Duro at least six months
Bratkäse	Switzerland, Unterwalden		42 days – 2.3 months
Bündner Bergkäse	Switzerland, Graubünden		at least 3 months
Cacio in forma di limone	Italy, Marche		4–10 days	None as such; the surface is covered with grated lemon peel
Cacio magno (semplice e alle erbe)	Italy, Lazio		20–30 days	Rough and greyish from the potato starch
Caciotta	Italy	Mostly pasteurised cow milk, sometimes mixed with ewe milk; regional ewe and goat versions	About 15 days for the fresh kind; up to 2 months for the aged kind (about 60 % dry matter)
Caciotta cepranese	Italy, Lazio		Caciotta 15–30 days; caciottone at least 6 months
Caciotta dei Monti della Laga	Italy, Lazio	Ewe milk with up to 30 % goat milk	30 days	Thin, fairly soft, white or straw-yellow (ONAF)
Caciotta della Sabina (semplice e alle erbe)	Italy, Lazio		20–30 days	Thin, rough, fairly hard, greyish (ONAF)
Caciotta di bufala pontina	Italy, Lazio		30 days	Thin, light yellow
Caciotta di mucca	Italy, Lazio		15 days – 6 months	Soft and white on the young cheese; fairly hard, dry, straw to brownish on the aged one (ONAF)
Caciotta genuina romana	Italy, Lazio		at least 15 days	Thin, elastic, straw-yellow, darker when aged (ONAF)
Caciotta mista ai bronzi	Italy, Lazio	Ewe and cow milk, half and half	45 days	Thin, fairly hard, dry, straw-yellow (ONAF)
Caciotta mista della Tuscia	Italy, Lazio		20 days – 3 months	Thin, smooth, straw-yellow (ONAF)
Caciotta mista ovi-vaccina del Lazio	Italy, Lazio		1 day (primo sale) to 30 days	Thin, soft, straw-yellow
Caciottina di bufala di Amaseno (semplice o aromatizzata)	Italy, Lazio		2 months	Thin, smooth, white to straw; coloured by the flavouring (ONAF)
Caerphilly	Wales	Cow milk from Welsh farms, raw or pasteurised, organic or not	From 10 days to 6 months
Cantal PDO	Auvergne, France	Cow milk; fat standardised to give at least 45 % fat in dry matter	jeune 30–60 days, entre-deux 90–210 days, vieux at least 240 days
Caprino presamico (di latte vaccino) di Supino	Italy, Lazio		12–24 h	None; slightly rough white surface, sometimes coated in herbs
Casciotta d'Urbino PDO	Italy, Marche and Emilia-Romagna		15–30 days
Casolèt	Italy, Trentino	Whole cow milk from one or two milkings; raw in the Presidium cheese, thermised elsewhere	20–30 days; in the past it was also kept 3–4 months
Castelmagno PDO	Italy, Piedmont	Raw cow milk, with 5–20 % ewe or goat milk allowed; no pasteurisation or thermisation	At least 60 days in caves at 5–15 °C and 70–98 % humidity
Chevrotin PDO	France, Haute-Savoie and Savoie	Raw whole goat milk from one farm herd, at least 80% Alpine goats	At least 21 days from renneting, drying included
Cuartirolo argentino	Argentina		at least 20 days	Whole, slightly firm, smooth or rough
Formaggella ticinese	Switzerland, Ticino and Italian-speaking Graubünden		at least 21 days	Soft, thin, grey
Formaggio Comelico	Italy, Veneto, province of Belluno		Fresco 1–3 months, mezzano over 3 months, vecchio over 5 months	Thin to fairly thin, not fully smooth, straw yellow
Formaggio di capra a pasta molle (Valle d'Aosta)	Italy, Valle d'Aosta	Whole raw goat milk	About 20–25 days at 12–15 °C and 80–85% humidity
Formaggio inbriago	Italy, Veneto	Cow milk, as for the base cheese	2 months – 2 years	Slightly lees-stained ('morchiata'): deep straw yellow from white pomace, violet from red pomace
Formaggio misto (Valle d'Aosta)	Italy, Valle d'Aosta	Raw Valdostana cow milk with a varying share of raw goat or ewe milk	60–90 days at 12–15 °C and 80–85% humidity	Washed, damp, lightly smeared, straw-yellow to reddish
Formai del cìt	Italy, Friuli Venezia Giulia		up to 10 days	None
Furmaìn (Formaggetta fresca)	Italy, Emilia-Romagna	Whole cow milk; pasteurised (fresh) or raw or thermised (aged)	Fresh up to 90 days; aged 90 days to a year
Laguiole PDO	France, Aubrac plateau	Raw whole cow milk from French Simmental and Aubrac cows; no silage; at least 120 days of grazing a year	At least four months
Lički škripavac	Croatia, Lika	cow milk, raw or pasteurised, whole; from cows raised in Lika	none; sold fresh with no rind. Hardness rises and the squeak fades over 28 days of storage.	none
Morbier	France, Jura massif	Raw cow milk from Montbéliarde or French Simmental herds	At least 45 days at 7–15 °C on spruce boards
Mutschli	Switzerland, German-speaking alps and Grisons	Cow milk, raw on the alps; thermised or pasteurised in valley dairies	Ready from about 2 weeks; fully ripe at 3 months
Ovčí hrudkový syr – salašnícky	Slovakia, mountain and foothill sheep farms	Fresh raw sheep milk, made in spring and summer	2–3 days
Port-Salut / Saint-Paulin	France	Cow milk, generally pasteurised	About 4 weeks at about 12 °C, rind washed often
Pressato a mano	Italy, Lazio	Raw whole ewe milk, November to June	None or short, up to 80 days; ONAF gives about 15 days	Thin, soft, rough; straw-yellow after smoking, grey-brown with age
Queijo coalho	Northeast Brazil	Cow milk, whole or standardised; raw in artisanal making, pasteurised under the federal regulation	Normally sold within 10 days of making
Queijo Mestiço de Tolosa	Portugal, Alto Alentejo	Raw ewe and goat milk in ratios 20:80, 40:60 or 60:40	21–28 days
Queso amasado (Carchi)	Ecuador, Carchi province	Cow milk; heat-treated in the dairy flow studied	None; fresh
Queso Camerano	Spain, La Rioja	Goat milk only; pasteurised except for curado, which may be raw	at least 15 days
Queso Casín PDO	Spain, Asturias	Raw whole cow milk from Casina, Asturiana de los Valles and Friesian cows in Caso, Sobrescobio and Piloña	At least 60 days from the day of making
Queso de l'Alt Urgell y la Cerdanya	Spain, Catalonia		at least 45 days	Natural, slightly moist, light brown, smelling of the surface cultures
Queso de Tafí del Valle	Argentina, Tucumán	Pasteurised cow milk from herds in the delimited area	At least 30 days	Natural rind under 0.5 cm thick; surface smooth or slightly rough and dry
Queso do Cebreiro (Cebreiro PDO)	Spain, Galicia		at least 45 days	None (fresh); thin, poorly differentiated, yellow (cured)
Queso Nata de Cantabria PDO	Spain, Cantabria	Whole, pasteurised milk of Friesian cows	At least 7 days after salting	Soft and bone-coloured
Queso paria	Peru, Puno region	Pasteurised cow milk; sometimes sheep milk	None; ready the day after making. Peruvian technical standard NTP 202.044 (2014) treats it as an unripened cheese
Raclette du Valais	Switzerland, canton of Valais	Raw cow milk, cooled only	At least 3 months at 7–14 °C and 88–96 % RH; à la coupe at least 2 months; à rebibes at least 12 months at 4–14 °C and 70–80 % RH
Rasco	Italy, Calabria		20 days	None or thin; white, brown if smoked; basket marks
Reblochon	France, Savoie	Whole raw milk from two milkings, stored at 10 °C or less and renneted within 24 h of the oldest milking	In the cave at 10–15 °C, RH above 90%, until day 12 or more; then packed and ripened to at least day 18
Robiola ticinese (formaggino)	Switzerland, Ticino		up to 7 days
Saint-Nectaire	France, Auvergne	Raw cow milk on farms; raw or pasteurised milk in dairies	At least 28 days after entering the cave; 21 days for the small format
Salers PDO	France, Auvergne, the Cantal mountains	Raw whole milk from one farm's grazing herd, made on that farm between 15 April and 15 November	At least 3 months from moulding
San Simón da Costa PDO	Spain, Galicia, Terra Chá district of Lugo	Whole cow milk, raw or pasteurised; the label says which	At least 45 days (Bufón 30 days), then smoked
Schlipfechäs	Switzerland, Appenzell Ausserrhoden and Appenzell Innerrhoden		12 h – 2 days	None
Sextner Almkäse (Formaggio di montagna di Sesto)	Italy, Trentino-Alto Adige, province of Bolzano	Whole cow milk, pasteurised, from mountain farms above 1,300 m around Sexten	About 3 months; can go on to 7–8 months	Wrinkled, fairly hard, grey-brown, with traces of the mould scraped off each day
Squarquaglione dei Monti Lepini	Italy, Lazio		24 h – 4 days	None; white surface streaked with honey and walnuts
Swaledale (Swaledale Ewes' Cheese PDO)	England, Swaledale in North Yorkshire	Full-fat ewes' milk (Swaledale Ewes' Cheese) or cow milk (Swaledale Cheese) from the dale	At least 3 to 4 weeks
Tekovský salámový syr	Slovakia, the Tekov region on the border of the Nitra and Banská Bystrica regions	Pasteurised cow milk, full fat	At least 2 weeks at 8–12 °C
Tetilla PDO	Spain, all of Galicia	Cow milk from Rubia Gallega, Friesian or Brown Swiss cows or their crosses	At least 7 days
Toblacher Stangenkäse (Formaggio originale di Dobbiaco)	Italy, Trentino-Alto Adige, province of Bolzano		42 days – 5 months	Thin, rough, fairly soft, straw-ochre, with traces of greenish mould
Tomme de Savoie PGI	France, Savoie and Haute-Savoie, with milk also from three communes of the Ain	Cow milk from herds of at least 75 % Abondance, Montbéliarde or Tarentaise cows; raw or thermised, often partly skimmed	At least 30 days on wooden boards
Tomme des Pyrénées PGI	France, the French side of the Pyrenees from the Mediterranean to the Atlantic	Cow or goat milk, or cow-sheep, cow-goat or goat-sheep mixes with 30–50% of the second milk; raw or heat-treated	From renneting: 21 days (black-coated cow, over 1.5 kg) up to 90 days (raw mixed milk, over 1.5 kg); 30–40 days for wheels of 400 g–1.5 kg
Tomme valaisanne (Tommes type Mutschli)	Switzerland, canton of Valais		35–56 days	Washed
Vacherin Fribourgeois AOP	Switzerland, canton of Fribourg	Cow milk, raw or thermised once, from cows fed without silage	At least 9 weeks
Algunder Bauernkäse halbfett (Formaggio contadino semigrasso di Lagundo)	Italy, Trentino-Alto Adige, Prov. Bolzano		at least 2 months	Clean, smooth, thin, fairly hard, pale straw
Algunder Butterkäse (Formaggio di Lagundo)	Italy, Trentino-Alto Adige, Prov. Bolzano		at least 2 months	Clean, thin, fairly hard, pale straw
Bëggia	Italy, Piemonte		at least 30 days	Clean, smooth, thin, straw-yellow
Bernardo	Italy, Lombardia		15–20 days	Almost absent and soft (fresh) to yellow-brown (short-aged)
Bettelmatt	Italy, Piemonte		at least 2 months	Natural, smooth then wrinkled and eroded with age; ochre to greyish-brown
Bonassai	Italy, Sardegna		20–30 days	Clean, thin, smooth, ivory to straw; potato-starch dusted
Boves	Italy, Piemonte		24 h	Absent when fresh; thin, hard, yellowish when aged
Cacio di vacca bianca	Italy, Abruzzo		20–30 min	Thin, clean, white turning straw-yellow; basket marks
Cacio fiore	Italy, Lazio		24 h	Thin, wrinkled, yellowish, edible with evident mould
Caciofiore aquilano	Italy, Abruzzo		30–40 days	None when young, later thin and clean; cream to straw-yellow, possible light white mould; basket and reed-mat marks
Cacioricotta caprino orsarese	Italy, Puglia		4–5 h	Fresh: none, porcelain-white; aged: thin straw-yellow

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Pressed uncooked cheeses

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