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Lightly scalded, pressed curds with natural or washed rinds: tommes and monastery cheeses.
328 entries listed here, page 3 of 5.
| Cheese | Region | Milk | Ripening | Rind |
|---|---|---|---|---|
| Italico | Italy, Lombardia | 20–40 days | Thin, pale yellow, often treated with antifungals (not edible) | |
| Lattecrudo di Tremosine | Italy, Lombardia | at least 2 months | Thin, smooth, dry, light straw | |
| Maccagno | Italy, Piemonte | at least 20 days | Thin, smooth, brown/grey; firmer and wrinkled with age | |
| Magnoca | Italy, Lombardia | at least 2 months | Thin, 'flowered', straw with white, yellow or reddish tints | |
| Magro di latteria | Italy, Lombardia | at least 30 days | Thin, smooth, straw to light brown | |
| Magro di Piatta | Italy, Lombardia | at least 45 days | Thin, smooth, straw to brown or grey | |
| Matusc | Italy, Lombardia | at least 30 days | Thin, smooth, straw to brown | |
| Mengen Peyniri | Turkey, Bolu | 8–12 h | ||
| Misto capra | Italy, Trentino-Alto Adige, Prov. Trento | at least 2 months | Thin, hard, smooth, pale straw | |
| Monte Re | Italy, Friuli Venezia Giulia | at least 4 months | Smooth, straw | |
| Montebore | Italy, Piemonte | 5–6 days | None when fresh; washed, thin, white-straw, slightly wrinkled | |
| Monteson | Italy, Trentino-Alto Adige, Alta Val di Non | 30 days – 2 months | Rough, light brown | |
| Motelì | Italy, Lombardia | 3–15 days | None; snow-white, yellowing slightly with time or smoke | |
| Musulupu dell'Aspromonte | Italy, Calabria | 1 h | None; smooth, ivory-white | |
| Nostrale d'Alpe | Italy, Piemonte | 45 min – 1 h | Smooth, dark grey-straw, darker with age | |
| Nostrano grasso | Italy, Lombardia | at least 6 months | Hard, smooth, slightly greasy, dark straw or reddish-brown | |
| Nostrano semigrasso | Italy, Lombardia | 10–16 months | Hard, smooth, slightly oily, dark straw to brown | |
| Ovčí salašnícky údený syr | Slovakia | 2–3 days | ||
| Panerone | Italy, Lombardia | 24 h | Thin, smooth, yellowish turning pinkish from surface moulds; not edible | |
| Pastorella del cerreto di Sorano | Italy, Toscana | 4 h | Thin, soft, smooth, brick-red from rubbing with ripe tomato | |
| Payoyo | Villaluenga del Rosario and the Sierra de Grazalema, Cádiz, Spain | Raw Payoya goat milk; mixed goat and Merina de Grazalema sheep milk in some cheeses | 60 days in the study make; ripening varies by product | |
| Paznauner Almkäse | Austria, Tyrol, the Paznaun valley and its side valleys | at least 42 days | Firm, yellow to brownish, no cracks, sometimes with a thin dried smear | |
| Pecorino salaprese | Italy, Campania | 3–4 h | Absent or thin, soft, white to ivory | |
| Primosale stagionato di Cuffiano | Italy, Campania | at least 7 days | Thin, soft, deep straw, basket-marked | |
| Queijo de Cabra do Algarve | Portugal, Algarve | 10–30 days | ||
| Queijo do Pico | Portugal, Azores | 17–30 days | Yellow, thin | |
| Queso de cassoleta (saladito valenciano) | Spain, Valencian Community | up to 24 h | None; white, moist paste | |
| Queso de Murcia PDO (fresco and curado) | Spain, Region of Murcia | Whole milk of Murciana goats only | at least 2 months | Fresco: almost none, with basket-weave marks; curado: smooth, waxy to ochre |
| Queso de Peñamellera | Spain, Asturias | 10–30 days | Yellowish, with the checked print of the hazel drying rods | |
| Queso de Porrúa | Spain, Asturias | 3 days | ||
| Quesucos de Liébana PDO | Spain, Cantabria | Blend of two or three of cow, sheep and goat milk | 2 months | |
| Raucherkäse (Formaggio affumicato) | Italy, Trentino-Alto Adige, Prov. Bolzano | at least 7 days | Edible, soft, elastic, light brown, smoked | |
| Raviggiolo di pecora pistoiese | Italy, Toscana | 4–5 days | None; milk-white, marked by baskets | |
| Ribiola della Bettola | Italy, Emilia-Romagna | 2–3 months | Thin, rough, straw-yellow | |
| Robiola bresciana | Italy, Lombardia | 10–20 days | None (soft type) or thin, white to reddish-straw (firm type) | |
| Robiola di Cocconato | Italy, Piemonte | 5 days | None; whole cheese edible | |
| Rosa camuna | Italy, Lombardia | 30–45 days | Thin, smooth, straw with light white mould; not edible | |
| Semuda | Italy, Lombardia | 4–18 months | Thin, light straw with greenish mould residues | |
| Slattato | Italy, Marche | 7 days | Thin, soft, cream-coloured | |
| Söla (Tumma, Sola delle Alpi Marittime) | Italy, Liguria | at least 3 months | Fairly thin, wrinkled, grey-brown with mould colonies | |
| Spress | Italy, Piemonte | at least 2 months | Clean, smooth then wrinkled and mouldy; straw turning reddish or greyish | |
| Stracchino Bronzone | Italy, Lombardia | 15–20 days | Thin, whitish with light white down and pink tints | |
| Stracchino di bufala | Italy, Campania | at least 7 days | Absent or very thin, white | |
| Stracchino orobico | Italy, Lombardia | 15 days | Thin, soft, moist, white to light straw, ridged; may have a very thin white bloom | |
| Strachet | Italy, Lombardia | up to 15 days | Clean or with moulds | |
| Tabor | Italy, Friuli Venezia Giulia | at least 30 days | Smooth, straw | |
| Toma ajgra | Italy, Piemonte | at least 3 months | Rustic, hard, grey from dark grey moulds | |
| Toma biellese | Italy, Piemonte | at least 2 months | Thin, smooth, brown-grey, darker with age | |
| Toma d'alpeggio | Italy, Piemonte | 20 days | Smooth, greyish-straw or light ochre | |
| Toma del lait brusc | Italy, Piemonte | 12–24 h | Smooth or slightly irregular, grey or slightly orange | |
| Toma della Valsesia | Italy, Piemonte | 30 min – 1 h | Thin, straw with grey moulds when young; hard, wrinkled, brown-grey when aged | |
| Toma di Celle | Italy, Piemonte | 10–12 h | None; edible throughout, cloth-weave marks | |
| Toma di Gressoney | Italy, Valle d'Aosta | 8–24 h | Washed, smooth, slightly unctuous, reddish to pink or yellow | |
| Toma di Lanzo | Italy, Piemonte | at least 15 days | Smooth, straw/greyish from grey moulds | |
| Toma di Mendatica (dell'alta Valle Arroscia) | Italy, Liguria | 5–40 days | Thin (2–3 mm), smooth, elastic; white to pale yellow, orange or reddish brown with age | |
| Tombea | Italy, Lombardia | 3 months | Oiled, smooth; straw at 90 d, dark reddish-brown past 12 mo | |
| Tometto | Italy, Piemonte | 12–15 days | None when fresh; after some days thin, light yellow-orange | |
| Tomino del Bot | Italy, Piemonte | at least 3 days | None when fresh; later thin, wrinkled, white Geotrichum bloom | |
| Tomino del Talucco | Italy, Piemonte | at least 10 days | None (fresco), clean, or moulded | |
| Tomino delle Valli Saluzzesi | Italy, Piemonte | 30 min – 1 h | None; dotted pattern from perforated moulds or cloth weave | |
| Tomino di Rivalta | Italy, Piemonte | 20 min | None; cloth-weave pattern | |
| Tomino di San Giacomo di Boves | Italy, Piemonte | 1.5 h | None; creamy-white with grooves from the straw it rests on | |
| Tomme au marc (de raisin) | France, Savoie | Cow milk (the base tomme) | About a month steeped in marc, then aged under a marc coat; one to six months under marc in all | Coated in grape marc, which is not eaten |
| Tosèla | Italy, Trentino-Alto Adige, Prov. Trento | 20 min | None | |
| Tre valli | Italy, Trentino-Alto Adige, Prov. Trento | 15–20 days | Thin, wrinkled, white to pale straw | |
| Tuma 'd Trausela | Italy, Piemonte | 12 h | None | |
| Tuma di Bossolasco | Italy, Piemonte | at least 5 days | Thin, edible, white turning straw-yellow after 8–10 d | |
| Abbaye de Cîteaux (fromage de Cîteaux) | France, Côte-d'Or | 21 days | ||
| Beddo | Italy, Piemonte | None; may have a slightly wrinkled whitish-straw film | ||
| Belper Knolle | Switzerland, Bern | |||
| Bethmale | France, Ariège, the Couserans in the Pyrenees, named after the Bethmale valley | Mainly cow milk; sheep, goat or mixed versions exist | ||
| Brânză de coșuleț | Romania, Transylvania | |||
| Brânză de Măgura | Moldova, Slobozia-Măgura village, Bursuceni commune, Sângerei district | 30 days | ||
| Brus | Italy, Piemonte | None | ||
| Caciotta di capra dei Monti Lattari | Italy, Campania | 2–40 days | Thin, white to pale straw, clean or lightly bloomed; basket marks or smooth | |
| Caciottina canestrata di Sorrento | Italy, Campania | Thin, white to pale straw, basket-marked | ||
| Casàda con la tenza | Italy, Trentino-Alto Adige, Prov. Trento | None | ||
| Casoperuto | Italy, Campania | 6–12 months | Skin, slightly wrinkled, deep straw, herb-covered | |
| Cornish Yarg | Cornwall | cow milk | ~5 wk | |
| Dilliskus | Ireland, Co. Kerry | Natural washed rind |
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.
Trappist farm cheese close to a small Reblochon, from the monks' own herd (about 70 t cheese/yr).
Large flat fresh cow tomino from one milking of Oropa Red Pied cows, made year-round mainly for family use and local dishes.
Also called Boule de Belp.
Modern pepper-coated garlic cheese ball whose dried form is used as a grating seasoning.
Bethmale is a Pyrenean tomme from the Couserans in Ariège, made mainly from cow's milk and also from sheep's, goat's or mixed milk. The name also stands for a simple traditional method that shepherds once used in the summer pastures right after milking. The paste is airy, with a hazelnut taste.
Kneaded (frământată) caș in fir-bark containers instead of a sheep stomach as in brânză de burduf.
Lightly pressed semi-hard goat cheese with few fermentation holes, sold fresh, vacuum-matured or brined; FDM 22–55% by season.
Also called Bross.
Pungent fermented cheese paste ('burning' on the palate) made from leftover cheeses; many local recipes across Piemonte.
Also called caciotta 'e zi' Maria.
Mild soft goat caciotta from the endangered Napoletana goat. Made all year.
One of the smallest Italian rennet cheeses: single-portion, basket-moulded, sold wrapped in parchment.
Farmhouse dessert of uncut rennet curd under whipped cream; now rare.
Thistle-coagulated ewe/goat cheese cured with herbs and fermented in sealed jars. Made March to September.
wrapped in nettle leaves (or wild garlic)
Made like Uncooked or semi-cooked pressed cheese family (tomme, Saint-Nectaire, Reblochon, Morbier, Raclette).
Semi-soft Irish washed-rind cheese marbled red-brown by dulse seaweed in the paste; seasonal. Not Estonian; not the Carrigaline 'Dillisk' cheese from Cork.
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
