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Lightly scalded, pressed curds with natural or washed rinds: tommes and monastery cheeses.
328 entries listed here, page 2 of 5.
| Cheese | Region | Milk | Ripening | Rind |
|---|---|---|---|---|
| Caciotta (marchigiana) | Italy, Marche | 15–20 days | Dark ivory; brown-spotted when walnut leaves are used | |
| Caciotta caprina | Italy, Friuli Venezia Giulia | at least 20 days | Clean, thin to fairly thick, straw | |
| Caciotta della Lunigiana | Italy, Toscana | 4–5 days | Thin, soft, white to pale straw | |
| Caciotta di pecora | Italy, Toscana | 20–40 days | Thin, soft, smooth, pale straw (deeper with age) | |
| Caciotta dolce | Italy, Toscana | at least 20 days | Thin, smooth, soft, straw-yellow | |
| Caciotta stagionata | Italy, Toscana | at least 6 months | Hard, wrinkled, straw-yellow, fairly thick | |
| Caciotta vaccina frentana | Italy, Abruzzo | 1 h | Thin, porcelain-white when fresh, straw-yellow when aged; basket marks | |
| Caprino a coagulazione presamica | Italy, Lombardia | 3 days | None (fresh) or bloomy white Penicillium candidum skin (aged) | |
| Caprino al lattice di fico | Italy, Marche | at least 30 days | Rough, dry; ivory or grey when fresh, hard straw-yellow when aged | |
| Caprino della Val Vigezzo | Italy, Piemonte | 30 days | Thin, clean or lightly moulded; ivory to grey to reddish-brown depending on the cellar's moulds | |
| Caprino presamico piemontese | Italy, Piemonte | at least 7 days | Thin, elastic; milk-white to straw, often orange when aged | |
| Caprino vaccino | Italy, Lombardia | 24 h | None (fresh); very thin white-yellow skin with possible yellow/orange moulds (aged) | |
| Caprino valsesiano | Italy, Piemonte | up to 15 days | Clean or bloomy; smooth or slightly wrinkled | |
| Casatta di Corteno Golgi | Italy, Lombardia | 2–5 months | Clean, slightly wrinkled, straw yellow | |
| Casieddo | Italy, Basilicata | 7 days | None or barely visible; aged: hard, grey-yellow | |
| Caso conzato | Italy, Campania | 6–12 months | Treated, oily, irregular, herb-coated | |
| Caso di Elva | Italy, Piemonte | at least 3 days | Moulded, slightly wrinkled; light yellow to reddish-brown; cracks letting natural blueing in | |
| Casoretta | Italy, Lombardia | at least 30 days | Thin, wrinkled, ivory to straw | |
| Casu friscu | Italy, Sardegna | up to 7 days | None; white, mould-marked | |
| Casu in filixi | Italy, Sardegna | at least 2 h | None; milk-white, fern-imprinted | |
| Casu musciu | Italy, Campania | 15–20 days | Thin, smooth, yellow, soft and moist | |
| Cevrin di Coazze | Italy, Piemonte | 2.6–3 months | Washed, sparse moulds; reddish to dark brown; hard | |
| Civrin della Val Chiusella | Italy, Piemonte | at least 10 days | Thin, smooth, whitish-straw with light white mould | |
| Dolcesardo Arborea | Italy, Sardegna | at least 15 days | None; smooth white surface, not edible | |
| Dolomiti | Italy, Trentino-Alto Adige, Prov. Trento | 15 days | Clean, smooth or lightly ridged, ivory to pale straw | |
| Fior delle Dolomiti | Italy, Veneto | 15–20 days | Thin, smooth, tender, pale straw yellow | |
| Fiorone della Valsassina | Italy, Lombardia | 5–6 days | None (fresh); very thin straw-yellow skin (aged) | |
| Formaggella della Val Brembana | Italy, Lombardia | 25–30 days | Thin, smooth, ivory to straw, darker with age | |
| Formaggella della Val di Scalve | Italy, Lombardia | 20–30 days | Thin, rough, yellowish, crumbly when young; smoother, darker, light mould with age | |
| Formaggella della Val Seriana | Italy, Lombardia | 15–20 days | Smooth, thin, white-yellowish, thicker with age | |
| Formaggella della Val Trompia | Italy, Lombardia | 20–25 days | Thin, fairly smooth, straw yellow; deforms with age | |
| Formaggella della Valcamonica | Italy, Lombardia | 15–40 days | Light straw, deepening with age | |
| Formaggella di Menconico | Italy, Lombardia | 15–40 days | Thin, rough, white to ivory | |
| Formaggella di Tremosine | Italy, Lombardia | at least 40 days | Thin, fairly smooth, straw | |
| Formaggetta (delle Valli Arroscia e Argentina) | Italy, Liguria | at least 30 days | None and white when fresh; thin, slightly wrinkled from the moulds, ivory to pale straw when aged | |
| Formaggetta (savonese, di Stella, della Valle Stura) | Italy, Liguria | at least 30 days | None when fresh; thin, slightly wrinkled, ivory to straw when aged | |
| Formaggetta delle Valli del Levante ligure | Italy, Liguria | 30 days | None when fresh; slightly wrinkled from the baskets; white to brown with age | |
| Formaggio agordino di malga | Italy, Veneto | at least 2 months | Thin, smooth, cloth-marked; straw yellow to reddish brown | |
| Formaggio Busche | Italy, Veneto | 30 days | Smooth, thin, soft, white | |
| Formaggio caprino del Cilento | Italy, Campania | 7–20 days | Thin, basket-marked, white to straw | |
| Formaggio caprino delle Apuane | Italy, Toscana | 40 days – 2 months | Thin, fairly smooth, whitish-yellow | |
| Formaggio Casato del Garda | Italy, Veneto | at least 30 days | None (matured in oil) | |
| Formaggio Casel bellunese | Italy, Veneto | 2–12 months | Thin, almost smooth, straw yellow | |
| Formaggio Cesio | Italy, Veneto | 15–20 days | None when fresh; very thin, smooth, milk-white when aged | |
| Formaggio Contrin | Italy, Veneto | 30 min | Thin, rough, white with light grey veins from surface moulds | |
| Formaggio d'Alpe misto | Italy, Lombardia | 30 days – 3 months | Thin, smooth, paler straw than all-cow cheese | |
| Formaggio d'Alpe semigrasso | Italy, Lombardia | 2–3 months | Smooth, fairly thick, yellowish | |
| Formaggio del fieno | Italy, Piemonte | at least 2 months | Thin, clean/treated, straw to hazelnut, with hay residues | |
| Formaggio di Pietracatella | Italy, Molise | at least 2 months | Natural, slightly wrinkled, straw-yellow, basket marks | |
| Formaggio di Santo Stefano d'Aveto (San Stè) | Italy, Liguria | at least 2 months | Thin, smooth, straw yellow to brown | |
| Formaggio di Sappada | Italy, Veneto | at least 2 months | Smooth, thin to slightly thick, straw yellow to light hazelnut | |
| Formaggio duro di latte di pecora, capra e vacca | Italy, Campania | 2–6 months | Treated, oily, basket-marked, straw to light brown | |
| Formaggio Fagagna | Italy, Friuli Venezia Giulia | 25–40 min | Smooth, straw turning brown with age | |
| Formaggio Fodom | Italy, Veneto | 2–3 months | Clean, fairly thin, light hazelnut | |
| Formaggio malga bellunese | Italy, Veneto | 30–35 days | Thin, cloth-marked; straw yellow to darker with characteristic moulds | |
| Formaggio misto pecora fresco dei Berici | Italy, Veneto | 2 months | Thin, soft, fairly smooth, straw yellow | |
| Formaggio Moesin di Fregona | Italy, Veneto | 20–25 days | Thin, soft, smooth, straw-ivory | |
| Formaggio Montemagro | Italy, Veneto | at least 3 months | Thin to slightly thick, fairly hard to hard, straw yellow to reddish | |
| Formaggio morbido del Matese | Italy, Campania | 10 days – 3 months | Thin, soft, straw with light white mould | |
| Formaggio Morlacco | Italy, Veneto | 6–15 days | Ridged from the moulds, white to straw yellow; not edible | |
| Formaggio Nevegàl | Italy, Veneto | 30 days | Thin to almost absent, soft, straw yellow | |
| Formaggio nostrano veronese | Italy, Veneto | at least 3 months | Smooth, fairly thin, fairly hard; straw yellow to light brown | |
| Formaggio Renàz | Italy, Veneto | 3 months | Smooth, fairly thin to slightly thick, hard, oily; deep straw to light brown | |
| Formaggio Schiz | Italy, Veneto | 1 h | None; a very thin skin forms after a few days | |
| Formaggio Tosella | Italy, Veneto | 15–30 min | None; white, soft surface marked by the moulds | |
| Formaggio Val Seriana | Italy, Lombardia | 4–6 months | Smooth, straw yellow to dark straw-brown | |
| Formaggio Zumelle | Italy, Veneto | 40 days | Clean, thin, soft, elastic, straw yellow | |
| Formai de Livign | Italy, Lombardia | at least 2 months | Thin, soft, smooth, straw; may show slight whitish mould | |
| Fresa | Italy, Sardegna | 35 min | Thin, intense yellow | |
| Frumagit di Curiglia | Italy, Lombardia | 24 h – 2 days | None (fresh); very thin skin with white bloom or red-orange bacterial smear (matured) | |
| Furmai nustran | Italy, Veneto | 30 days | Thin, smooth, soft, straw yellow at 30 d; hardens with age | |
| Gioda | Italy, Piemonte | at least 2 months | Thin, rough from the cloth, light yellow to dark beige-grey, traces of grey mould | |
| Giuncata vaccina abruzzese | Italy, Abruzzo | 1 h | None; milk-white, ivory to pale straw if salted; rush marks | |
| Gorwydd Caerphilly | Made at Gorwydd, the family farm in west Wales, until 2014 | Raw milk from a single herd (maker's profile) | 2–4 months | |
| Hartkäse Alta Badia (Formaggio duro Alta Badia) | Italy, Trentino-Alto Adige, Prov. Bolzano | 3.3–12 months | Hard, dry, rustic, amber yellow | |
| Hochpustertaler (Formaggio Alta Pusteria) | Italy, Trentino-Alto Adige, Prov. Bolzano | at least 3 months | Inedible, rough, white to dark straw or light brown with age | |
| Hochpustertaler fettreduziert (Alta Pusteria semigrasso) | Italy, Trentino-Alto Adige, Prov. Bolzano | at least 2 months | Inedible, thin, fairly soft, light yellow to gold | |
| Innichner (San Candido) | Italy, Trentino-Alto Adige, Prov. Bolzano | 42 days | Inedible, thin, smooth, intense straw | |
| Innichner Butterkäse (Caciottina Montanara / Formaggio al burro di San Candido) | Italy, Trentino-Alto Adige, Prov. Bolzano | 21 days | Edible, thin, no cracks, pale straw | |
| Ircano | Italy, Sardegna | 15–30 days | Clean, thin, white to light straw |
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
