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Lightly scalded, pressed curds with natural or washed rinds: tommes and monastery cheeses.
328 entries listed here, page 4 of 5.
| Cheese | Region | Milk | Ripening | Rind |
|---|---|---|---|---|
| Felciata | Italy, Calabria | 30–45 min | None; porcelain-white, creamy, moist | |
| Fontal | N Italy | cow milk | ~2 mo | |
| Formadi frant / Formaggio salato | Friuli | cow milk | months in brine | |
| Formaggi di stazzo | Italy, Abruzzo | at least 30 days | None or thin natural; basket marks | |
| Formaggio della paglia (Lavizzara) | Switzerland, Ticino | 2 months | ||
| Formaggio di capra | Italy, Lazio | 0.2–0.5 min | Smooth to rough with basket marks; ivory to light straw | |
| Formaggio Stracon | Italy, Veneto, province of Verona | 50 days – 2 months | Clean, dry, slightly thick, yellow | |
| Formaggio Valmorel | Italy, Veneto | Clean; white to deep straw yellow, soft to hard by age | ||
| Fourme de Rochefort-Montagne | France, Auvergne, Puy-de-Dôme | 45 days – 2 months | ||
| Frachet | Italy, Piemonte | Almost none, or very thin wrinkled orange bloomy skin | ||
| Frant (Friuli) | Carnia | cow milk | weeks | |
| Gaztazarra (gazta zaharra) | Spain, Basque Country and northern Navarre | old S cheese (Latxa), optionally with Latxa milk, water or pacharán/aguardiente | in a small clay pot, ≥2 mo | none; soft, creamy spread |
| Giuncatella abruzzese | Italy, Abruzzo | 30 min – 1 h | None; white; basket marks | |
| Golot (Kolot) peyniri | Turkey, eastern Black Sea | |||
| Gomolya | Hungary | |||
| Hokkaido raclette / Tokachi cheeses | Tokachi | cow milk | ||
| Ibores PDO | Extremadura | goat milk, raw | ≥60 d | |
| Källarlagrad getost (cellar-ripened goat cheese) | Sweden, Jämtland | goat milk, raw (unpasteurised) | in an earth cellar built in the mid-19th century; moulds of several colours, notably red, grow on the rind | |
| Krasotyri of Kos (tyri tis posias) | Greece, Dodecanese | |||
| Livanjski sir | Livno, Bosnia | sheep/cow milk | ≥60 d | |
| Mahón-Menorca PDO | Menorca | cow milk, (+≤5% S) | tierno 21 d to añejo >5 mo | |
| Marzolino di Teano | Italy, Campania | Treated, clean, aromatised | ||
| Mastelo (Chios) | Greece, North Aegean | Cow milk; goat-milk versions also exist | ||
| Mollana della Val Borbera | Italy, Piemonte | at least 14 days | None when fresh; after about two weeks a light white-to-straw rind covered in white mould | |
| Monte Veronese PDO | Lessinia | cow milk | 25 d – >6 mo | |
| Mortrett | Italy, Piemonte | None when fresh; clean or slightly mouldy, yellow-pink to brown after smoking | ||
| Mostviertler Schofkas | Austria, Lower Austria | |||
| Murol (Grand Murols) | France, Auvergne | cow milk | about 1 mo (5–6 wk) | washed-rind type of Saint-Nectaire |
| Murtarat | Italy, Piemonte | 2–7 months | Slightly rough, straw to light brown/grey; sometimes coated in the flavourings | |
| Padraccio | Italy, Basilicata | 30 min | None; white, smooth | |
| Pas de Rouge | Belgium | Natural red smear rind (not edible) | ||
| Passendale | Belgium, West Flanders | Pasteurised cow milk from local farms | ||
| Primo sale di latte ovino | Italy, Lazio | 24 h – 7 days | None, or a very thin soft white rind | |
| Pustertaler Bergkäse (Formaggio di montagna della Val Pusteria) | Italy, Trentino-Alto Adige, Prov. Bolzano | Smooth, soft, elastic; straw, light brown or brown, white moulds | ||
| Queijo colonial | S Brazil | cow milk | ||
| Queijo de Cabra das Beiras | Portugal, Beiras | |||
| Queijo de Cabra do Guadiana | Portugal, Baixo Alentejo along the lower Guadiana | 30 days | ||
| Queijo Minas Artesanal da Canastra | Brazil, Minas Gerais | at least 22 days | Thin, smooth, yellow, darker at edges; white or green mould with age | |
| Queijo Minas Artesanal de Araxá | Brazil, Minas Gerais | at least 14 days | ||
| Queijo Minas Artesanal do Campo das Vertentes | Brazil, Minas Gerais | at least 22 days | ||
| Queijo Minas Artesanal do Serro | Brazil, Minas Gerais | at least 7 days | Thin, no cracks; thick and dry by day 13 | |
| Queijo serrano | RS/SC campos de cima da serra | cow milk, raw | ≥60 d | |
| Queso blanquet (queso de cabra de Alicante) | Spain, Valencian Community | Barely any | ||
| Queso chaqueño | Bolivia, Chaco | 24 h | ||
| Queso cremoso / Por salut argentino | Argentina | cow milk | ~3 wk | |
| Queso de Acehúche | Spain, Extremadura | at least 40 days | Waxy yellow to dark ochre; natural, paprika-coated (pimentonada) or rubbed with oil | |
| Queso de bola de Ocosingo | Chiapas | cow milk | ||
| Queso de Burgos | Spain, Castile and León | None; smooth white surfaces with cloth or mould marks | ||
| Queso de El Carballo (queso de Taramundi) | Spain, Asturias | at least 2 months | Thin, cream-coloured | |
| Queso de freír | Dominican Republic | cow milk | none; fresh | |
| Queso de hoja (Veracruz) | Mexico, Veracruz | |||
| Queso de Murcia al Vino PDO | Murcia | goat milk, (Murciana) | ≥45 d | |
| Queso de poro de Balancán | Tabasco | cow milk | ~1 mo | |
| Queso de Pría / Ahumado de Pría | Spain, Asturias | 30 days – 2 months | Hard, smooth, brown | |
| Queso de servilleta | Spain, Valencian Community | White (fresh) to light yellow (cured); cloth weave visible | ||
| Queso de Vidiago | Spain, Asturias | Thin, soft, yellow | ||
| Queso de Villalón | Spain, Castile and León | up to 2 days | None; soft, compact paste | |
| Queso herreño | Spain, Canary Islands | Shows burnished lines from the smoking grill | ||
| Queso Paipa | Boyacá, Colombia | cow milk, raw | ≥21 d | |
| Queso palmizulia | Venezuela, Zulia | 24 h – 2 days | ||
| Queso Turrialba | Costa Rica, Cartago | up to 24 h | None | |
| Raclette de Savoie PGI | Savoie | cow milk | ≥6 wk | |
| Ras (Rumi) | Egypt | cow/buffalo milk, (or mixed) | ≥3 mo | |
| Raschera PDO | Cuneo | cow milk, (+S/G) | ≥30 d | |
| Raviggiolo di latte vaccino del Mugello | Italy, Toscana | None; glossy, wet, milk-white | ||
| Raviggiolo di pecora senese | Italy, Toscana | None; milk-white | ||
| Reblec | Italy, Valle d'Aosta | 1.5 h | None | |
| Reblec de crama | Italy, Valle d'Aosta | 1.5 h | None | |
| Robiola d'Alba | Italy, Piemonte | None in industrial versions; thin, soft, cream to light straw, slightly mouldy when aged in traditional ones | ||
| Robiola della Val Bormida | Italy, Liguria | 4–6 days | None, or a thin wrinkled moist skin, white to ivory | |
| Salagnùn | Italy, Piemonte | Thin, light dark-ochre | ||
| Salignun | Italy, Piemonte | None when fresh; thin, ochre-brown when smoke-dried | ||
| Ser koryciński swojski PGI | Podlasie | cow milk, raw | fresh–weeks | |
| Sot la trape | Italy, Friuli Venezia Giulia | 8–10 days | Treated; violet with red pomace, bright yellow with white | |
| Spressa delle Giudicarie PDO | Trentino | cow milk, skim | ≥3 mo | |
| Stagionato di bufala di Formello | Italy, Lazio | 6–12 months | Thin, semi-hard to hard; ochre if clean, blackish if waxed | |
| Stracchino di capra | Italy, Lazio | None, or thin, soft, sometimes bloomy, porcelain-white | ||
| Teviotdale PDO | Borders | cow milk, (Jersey) | ||
| Tilsiter (German) | East Prussia origin | cow milk | ~2–5 mo | |
| Tilsiter (Swiss) | Thurgau | cow milk | ≥2 mo |
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.
Unsalted creamy curd layered with ferns that perfume it; made May–August, hard to find.
industrial Fontina style
Made like Uncooked or semi-cooked pressed cheese family (tomme, Saint-Nectaire, Reblochon, Morbier, Raclette).
brine-preserved Montasio-type
Made like Uncooked or semi-cooked pressed cheese family (tomme, Saint-Nectaire, Reblochon, Morbier, Raclette).
Generic name for cheeses made at the summer mountain sheep folds of the transhumance, with the oldest techniques still in use.
Also called formaggio della paglia, formaggio alto.
Formaggio della paglia is a soft, strong-smelling cow cheese from the alps of Fusio in the upper Valle Maggia, once wrapped in rye straw and shipped across northern Italy. The milk is warmed only gently, set with rennet in about 30 minutes, broken into large grains and put into hoops without pressing. One producer still makes it, ripening it about two months in a cool cellar.
Safety: No safety data or study of this cheese was found.
Generic Lazio goat cheese made in the Marzolina area in warmer months; rind may be rubbed with an oil-vinegar-herb sauce.
Also called Stracon.
Stracon is a semi-cooked, semi-hard summer cheese from the alpine pastures of the Verona mountains. Raw whole milk from a single milking is set with calf rennet at 37 °C, the curd is broken and semi-cooked at 45–48 °C, and the wheels ripen 50–60 days in cool, very humid rooms.
Safety: The cheese is made from raw milk and ripened only 50–60 days, so keep it cool.
Cooperative raw-milk cheese sold at three ages; taste said to vary day to day with feed, season and weather.
Also called Fourme de Rochefort, Fourme fermière de Rochefort.
Fourme de Rochefort is a farm cheese of raw whole cow milk from the Puy-de-Dôme, made from a milled and salted tome like other Auvergne pressed cheeses. The milk is renneted right after milking, the pressed curd (tome) is milled, salted, moulded and pressed for about a day, and the cylinders ripen for about 45–60 days. Around ten farms make it, and a cooperative at Perpezat ripens and sells much of it.
Safety: The cheese is made from raw milk. No safety study of this cheese was found.
Spiced cheese-and-ricotta ball, once a way to use unsellable or faulty cheeses; paste dotted dark with ground spices.
mixture of crumbled cheeses re-salted and pressed with milk/cream
Made like Uncooked or semi-cooked pressed cheese family (tomme, Saint-Nectaire, Reblochon, Morbier, Raclette).
Gaztazarra (gazta zaharra, old cheese) is a Basque and northern Navarrese spread made by leaving old Latxa sheep cheese to ferment in a small clay pot for two months or more, sometimes with milk, water or liquor such as pacharán. Some older gaztazarra is kept as the mother for the next pot. It is strong and peppery.
Made like Uncooked or semi-cooked pressed cheese family (tomme, Saint-Nectaire, Reblochon, Morbier, Raclette).
Transhumance fresh ewe curd, very creamy and moist; fig-latex coagulation survives locally.
Also called kolot, koloti, kuymak peyniri.
Low-fat, low-salt cow cheese that melts into long strings; the cheese of kuymak/muhlama. Fat ranges widely (about 1–20 %); Çayeli koloti 5–12 %.
Small farmhouse cloth-drained curd loaf, fresh or lightly aged; cow, sheep or mixed.
Tokachi Raclette collective (Fortune)
Made like Uncooked or semi-cooked pressed cheese family (tomme, Saint-Nectaire, Reblochon, Morbier, Raclette).
paprika-rubbed rind
Made like Uncooked or semi-cooked pressed cheese family (tomme, Saint-Nectaire, Reblochon, Morbier, Raclette).
Källarlagrad getost is a raw goat-milk cheese from the Stengärde goat farm in Jämtland, made to a grandmother's recipe and ripened in an earth cellar built in the mid-19th century. The cellar's damp lets white and red moulds grow on the rind.
Made like Uncooked or semi-cooked pressed cheese family (tomme, Saint-Nectaire, Reblochon, Morbier, Raclette).
Also called κρασοτύρι Κω, τυρί της ποσιάς.
White island cheese finished in wine lees; a relative of Sifnos 'manoura'.
Made like Uncooked or semi-cooked pressed cheese family (tomme, Saint-Nectaire, Reblochon, Morbier, Raclette).
square cushion via cloth 'fogasser'; rind rubbed with butter/oil/paprika
Made like Uncooked or semi-cooked pressed cheese family (tomme, Saint-Nectaire, Reblochon, Morbier, Raclette).
Also called marzellina.
Soft March-made sister of casoperuto, thistle-coagulated and herb-finished, but not jar-fermented.
Also called Μαστέλο, Mastelo cheese, Mastelo®.
Mastelo is a soft, white, chewy cheese from Chios, made from cow or goat milk. It is sold for grilling, like halloumi. It is a trademarked dairy product, and its make has not been published.
Made like Uncooked or semi-cooked pressed cheese family (tomme, Saint-Nectaire, Reblochon, Morbier, Raclette).
Safety: In a laboratory test at 7 °C, Listeria monocytogenes did not grow on Mastelo but was not always eliminated, so it should be kept cold.
Soft, yielding ('molle') high-moisture fresh cow cheese with low acidity (pH 6.0–6.5).
Made like Uncooked or semi-cooked pressed cheese family (tomme, Saint-Nectaire, Reblochon, Morbier, Raclette).
Also called Murtret, Murtrett.
Spiced, often smoked, pressed paste of toma pieces with chilli and cumin, born to save unsellable cheese.
Fresh sheep-cheese roll sold floating in its whey; served with chives, pumpkin-seed oil or pear vinegar.
Murol, or Grand Murols, is an uncooked pressed cow-milk cheese from the Puy-de-Dôme, created by Jacques Bérioux in the 1920s and 1930s and made much like Saint-Nectaire. A hole is punched out of the middle of each 450 g wheel, and the plug is sold on its own, coated in red wax, as Murolait. It ripens for about a month.
Made like Uncooked or semi-cooked pressed cheese family (tomme, Saint-Nectaire, Reblochon, Morbier, Raclette).
Strong, piquant cheese flavoured inside with e.g. garlic or walnuts; name means 'firecracker'.
Large, perishable cacioricotta-type goat curd with acidic taste and light goaty notes; made June–September, sold only locally.
Belgian organic raw-milk semi-hard cheese with a red B. linens smear; creamy and mild; 53.9 % fat in dry matter.
Also called Passendale, Passchendaele cheese, Passendale Classic, Groot Hof.
Pasteurised cow milk from local farms is made into a round, loaf-shaped cheese that is shaped by hand and ripened slowly in linen cloths in the dairy's cellar. It has a brown or golden rind with white spots and a creamy, mild, slightly sweet paste with small holes.
Safety: No safety source specific to Passendale was found. It is made from pasteurised milk.
Large fresh Sarda-ewe primo sale from Tuscia, usually eaten with olive oil and black pepper.
Classic Pustertal alpine-style cheese with sparse, large, irregular eyes and an elastic, unctuous paste.
Italian/German immigrant farm cheese
Made like Uncooked or semi-cooked pressed cheese family (tomme, Saint-Nectaire, Reblochon, Morbier, Raclette).
Small goat cheeses where the dried 'seco' is simply salted leftover fresh cheese.
Goat milk is filtered, boiled, cooled to about 38–40 °C and set with cardoon, with some salt added to the milk. The curd drains in porous cloths and is pressed into small hoops. Most is eaten fresh within three days; the seco gets a little more salt, dries about 30 days on cane racks and is kept in olive oil or under salt in clay pots. The boiled milk means the fresh cheese is set by cardoon enzymes rather than by fermentation.
Safety: The milk is boiled before making. The fresh cheese is eaten within 72 hours.
The best-known Minas raw-milk cheese; few small eyes, buttery semi-hard paste, mild, lightly acid and piquant.
Drier, sharper Minas cheese with firm but buttery paste and cream-white colour; shortest legal ripening of the Minas regions.
Minas raw-milk cheese of the Campo das Vertentes highlands; sensory and microbiological profile studied by UFJF (2014).
Smaller, more acid Minas cheese of the Espinhaço range; total solids 46–52 %, fat in solids ≥50 %; colour shifts from cream to golden after ~13 d.
Made like Uncooked or semi-cooked pressed cheese family (tomme, Saint-Nectaire, Reblochon, Morbier, Raclette).
Sweetish low-salt goat disc with esparto-weave sides; sometimes kept in brine.
Salt-in-curd pressed farm cheese of the Bolivian Chaco cattle country; documented only by producer descriptions.
Made like Uncooked or semi-cooked pressed cheese family (tomme, Saint-Nectaire, Reblochon, Morbier, Raclette).
Moist raw-goat-milk cheese with a slightly 'putrid' smeared rind and paprika or oil coatings; hand-wetted 'sobao' rind finish.
crumbly core in stretched-curd shell
Made like Uncooked or semi-cooked pressed cheese family (tomme, Saint-Nectaire, Reblochon, Morbier, Raclette).
Unpressed, unripened fresh rennet cheese, Spain's best-known 'queso fresco'; the sheep-milk share sets the grade name.
Also called queso de Taramundi, El Carballo, Taramundi cheese with walnuts and hazelnuts.
A small pressed cheese from Taramundi in western Asturias, made plain from cow and goat milk or from cow milk studded with hazelnuts or walnuts. Turismo Asturias describes milk set with rennet at about 30 °C, a rice-sized cut, stirring while the curd warms, two hours of pressing, a short brine and at least two months of ripening at 10–12 °C.
Also called queso de freír, queso frito (when cooked), queso blanco (Dominican), Dominican frying cheese.
Queso de freír is a firm, salty white Dominican cheese with a very high melting point, so slices hold their shape when fried. Fried, it is queso frito, part of the Tres Golpes breakfast. No source found describes how it is made or whether a fermentation step is involved.
Made like Uncooked or semi-cooked pressed cheese family (tomme, Saint-Nectaire, Reblochon, Morbier, Raclette).
Fresh pressed cow cheese wrapped in wetland-plant leaves that slow moisture loss in the hot coast climate and add herbal notes; traditional recipe is only milk, salt and rennet.
rind bathed in red wine
Made like Uncooked or semi-cooked pressed cheese family (tomme, Saint-Nectaire, Reblochon, Morbier, Raclette).
porous; paraffin coat
Made like Uncooked or semi-cooked pressed cheese family (tomme, Saint-Nectaire, Reblochon, Morbier, Raclette).
Also called Queso de Pría, Ahumado de Pría.
Queso de Pría is a semi-soft pressed cheese of pasteurised cow milk with sheep cream added. The milk is set with natural rennet at 30 °C, the curd is cut, moulded, pressed 24 hours and brined, then ripened one to two months. The best-known form, Ahumado de Pría, is then smoked over oak and beech.
Safety: The milk is pasteurised before cheesemaking.
Also called formatge de tovalló.
Shaped by a tied napkin instead of a mould, giving a globe with a top knot.
Soft rectangular farmhouse cow cheese of one family (Collera).
Also called queso de Villalón, Villalón cheese, queso fresco de Villalón.
A very fresh sheep-milk cheese from Villalón de Campos, sometimes mixed with cow milk or made from cow milk alone. The milk is renneted as soon as the ewes are milked, and the soft, rindless cylinders are sold the same day and keep no more than two days. Cheeses left unsold were traditionally ripened into Pata de mulo, a name also used for Villalón cheese itself.
Mixed raw-milk island cheese smoked over cactus pads and fig wood; fresh one fills the quesadilla herreña.
Colombia's first DO cheese
Made like Uncooked or semi-cooked pressed cheese family (tomme, Saint-Nectaire, Reblochon, Morbier, Raclette).
Also called queso palmita (parent type).
Zulia's fresh white cheese with gas holes ('ojos') from bacterial and yeast fermentation; palmizulia is a softer variant of palmita.
Also called queso blanco tipo Turrialba.
Pressed fresh white cheese with a mild, slightly salty taste, no holes, slices without crumbling; holds a Costa Rican DO; made in Santa Cruz for over 160 years.
washed rind; melting cheese
Made like Uncooked or semi-cooked pressed cheese family (tomme, Saint-Nectaire, Reblochon, Morbier, Raclette).
hard, peppercorns sometimes; Kefalotyri-derived
Made like Uncooked or semi-cooked pressed cheese family (tomme, Saint-Nectaire, Reblochon, Morbier, Raclette).
square or round; d'alpeggio
Made like Uncooked or semi-cooked pressed cheese family (tomme, Saint-Nectaire, Reblochon, Morbier, Raclette).
Also called Raviggiolo del Mugello.
Very wet, barely set cow curd eaten within a day, from the Tuscan-Romagna Apennines.
Pudding-soft ewe curd set in bowls; slightly acidic, sweetish.
Unsalted creamy household curd of farm families.
Cream-enriched Reblec; eaten plain, with herbs and spices, or sweetened as a dessert.
Small soft cow robiola, moist and chalky-granular, with a fresh acidic note.
Among the oldest Ligurian ewe cheeses; tiny, creamy, very mild uncut-curd robiola sold only locally.
Large salted, spiced block of re-kneaded toma, shaped for slicing; formerly a way to save faulty cheese.
Also called Salgnun.
Spiced ball of re-kneaded Tometto, white flecked red and green with spices, often hearth-smoked.
basket-moulded
Made like Uncooked or semi-cooked pressed cheese family (tomme, Saint-Nectaire, Reblochon, Morbier, Raclette).
'Under the pomace': affined in grape must or pomace rather than wine, so fruit aromas reach the centre.
low fat
Made like Uncooked or semi-cooked pressed cheese family (tomme, Saint-Nectaire, Reblochon, Morbier, Raclette).
Aged buffalo table or grating cheese; flaky paste with irregular eyes under the rind.
Creamy goat-milk stracchino; also made organically.
Made like Uncooked or semi-cooked pressed cheese family (tomme, Saint-Nectaire, Reblochon, Morbier, Raclette).
smear, small openings
Made like Uncooked or semi-cooked pressed cheese family (tomme, Saint-Nectaire, Reblochon, Morbier, Raclette).
red, green, yellow labels for milk type
Made like Uncooked or semi-cooked pressed cheese family (tomme, Saint-Nectaire, Reblochon, Morbier, Raclette).
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
