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Lightly scalded, pressed curds with natural or washed rinds: tommes and monastery cheeses.
328 entries listed here, page 5 of 5.
| Cheese | Region | Milk | Ripening | Rind |
|---|---|---|---|---|
| Toma Piemontese PDO | Piedmont | cow milk | ≥15–60 d | |
| Tome des Bauges PDO | Bauges | cow milk, raw | ≥5 wk | |
| Tomino di Sordevolo | Italy, Piemonte | 30 min | None | |
| Topli nu paneer | Parsi | cow milk | fresh in whey | |
| Trappe Échourgnac | France, Dordogne | |||
| Tronchón | Teruel/Castellón | sheep/goat milk | ||
| Ubriaco (Formaggio ubriaco) | Veneto | cow milk | months | |
| Vaciarin | Italy, Piemonte | 1 h | None |
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.
Made like Uncooked or semi-cooked pressed cheese family (tomme, Saint-Nectaire, Reblochon, Morbier, Raclette).
natural rind
Made like Uncooked or semi-cooked pressed cheese family (tomme, Saint-Nectaire, Reblochon, Morbier, Raclette).
Very fresh, tall, moist cow tomino, traditionally eaten with acacia honey.
rennet curd set in small baskets (topli), kept in whey
Made like Uncooked or semi-cooked pressed cheese family (tomme, Saint-Nectaire, Reblochon, Morbier, Raclette).
Trappist pressed cheese whose rind is washed with walnut liqueur; made by monks from 1868 on raw milk, now bought in and only affined at the abbey.
volcano-shaped dimple
Made like Uncooked or semi-cooked pressed cheese family (tomme, Saint-Nectaire, Reblochon, Morbier, Raclette).
immersed in wine and pomace (vinacce)
Made like Uncooked or semi-cooked pressed cheese family (tomme, Saint-Nectaire, Reblochon, Morbier, Raclette).
Unsalted, very moist fresh cow cheese eaten with oil, salt and pepper or acacia honey.
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
