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Quark ripened with a smear or moulds, like Harzer and Olomoucké tvarůžky.
31 entries listed here.
The shared make of ripened acid-curd cheese family (harzer, olomoucké tvarůžky, gamalost). Each cheese below says what it does differently.
| Cheese | Region | Milk | Ripening | Rind |
|---|---|---|---|---|
| Bloderkäse and Sauerkäse AOP | Switzerland, twelve communes of St. Gallen | Skimmed cow milk, at most 24 h old, from within 30 km | Bloderkäse fresh, sold within 21 days; Sauerkäse at least two months | |
| Bryndza Podhalańska PDO | Poland, Podhale | Polish Mountain Sheep milk, with up to 40 % Polish Red cow milk | 14 days | |
| Cancoillotte | Franche-Comté and neighbouring parts of eastern France | Skimmed cow milk, made into metton | Metton ripened at least 12 hours at 20 °C or more, then melted | |
| Gamalost | Vik, Sogn, Norway | Skimmed cow milk | 2–3 weeks in the ripening store | |
| Montafoner Sura Kees | Austria, Vorarlberg, the Montafon valley | Cow skim milk, a by-product of butter making | 28–42 days | |
| Wielkopolski ser smażony | Poland, Wielkopolskie voivodeship | Skimmed cow milk soured into twaróg | Crumbled curd ripened 2–3 days at 16–27 °C before frying | |
| Zincarlin (Zincarlin da la Vall da Mücc) | Switzerland, Ticino | Raw cow milk, sometimes with a little goat milk | About 10 days warm, then at least 2 months at 11–13 °C (aged version) | |
| Handkäse (mit Musik) | Germany, Hesse | Cow milk only, made into acid-set sour-milk quark without rennet; low-fat | Quark ripened 7–14 days; loaves sweat 2–3 days, then ripen 1–3 more days | |
| Liptauer (körözött) | Austria, Hungary, Slovakia and Czechia | Sheep-milk bryndza, or cow-milk Topfen or quark | 10–13 days | |
| Bjelovarski kvargl | Croatia, Bjelovar-Bilogora county | |||
| Boulette d'Avesnes | France, Nord, the Avesnois and Thiérache around Avesnes-sur-Helpe, near the Belgian border | Cow milk, as Maroilles curd; originally buttermilk curd | Fresh, or two to three months in a humid cellar | |
| Brusselse kaas | Brussels | cow milk, skim | ~3 mo | |
| Chhu / sheden | Sikkim | Y/C | weeks | |
| Dambalkhacho | Pshavi/Mtiuleti | cow milk, (buttermilk curd) | ≥1 mo | |
| Gamle Ole | Norway | cow milk | ||
| Glundner Käse (Glundner Kas) | Austria, Carinthia | 2–3 days | None; pale yellow to greenish, spreadable to sliceable | |
| Harzer Käse | Harz | cow milk, skim | ~1–2 wk | |
| Kochkäse | Hesse/Franconia | cow milk, skim | days, then cooked | |
| Mainzer Käse | Rhineland | cow milk, skim | ||
| Mohant PDO | Bohinj | cow milk, raw | ≥45 d | |
| Murtaler Steirerkäs | Austria, Styria | 2–3 days | ||
| Olomoucké tvarůžky PGI | Loštice, Czechia | cow milk, skim | ~1–2 wk | |
| Prgica | Croatia, north | |||
| Pultost | Norway, Hedmark and Oppland | Soured skimmed cow milk | ||
| Queso de Urbiés (cuajada de Urbiés) | Spain, Asturias | 6–9 months | None; shapeless, creamy paste sold in pots | |
| Queso Los Beyos | Spain, Asturias and Castile-León border | at least 15 days | Thin, rough; creamy yellow (cow), pale yellow (goat) to light brown (sheep) | |
| Queso mantecoso de Cajamarca | Peru, Cajamarca | 5–6 days | None | |
| Slovenská bryndza PGI | Slovakia | sheep milk, ≥50% | lump ripened, milled | |
| Steirerkas PDO | Styria | cow milk, skim | ~10 d | |
| Tiroler Graukäse PDO | Zillertal | cow milk, skim | ≥2 wk | |
| Turoš | Croatia, Međimurje |
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.
Same family as Turoš and prgica: dense, dry, smoked paprika cones of fresh curd; grey-pink outside, slightly sour.
Boulette d'Avesnes is a cone of soft cow's milk cheese from the Avesnois, kneaded with tarragon, parsley and crushed pepper, shaped by hand and coated in red paprika. It began as a way to use buttermilk curd, and today it is made mainly from Maroilles curd or broken Maroilles. It is eaten fresh or washed with salt water or beer and ripened in a humid cellar for two to three months.
salted, washed, very sharp acid curd
Made like Ripened acid-curd cheese family (Harzer, Olomoucké tvarůžky, Gamalost).
strong fermented cheese-like product (Tamang)
Made like Ripened acid-curd cheese family (Harzer, Olomoucké tvarůžky, Gamalost).
curd shaped into small balls, smoked, mould-ripened in clay pot; Slow Food Presidium
Made like Ripened acid-curd cheese family (Harzer, Olomoucké tvarůžky, Gamalost).
pungent smear
Made like Ripened acid-curd cheese family (Harzer, Olomoucké tvarůžky, Gamalost).
Also called gelundener Käse.
Carinthian cooked cheese: ripened quark fried with caraway into a melt, a cousin of German Kochkäse.
yellow smear (Gelbschmiere) or mould
Made like Ripened acid-curd cheese family (Harzer, Olomoucké tvarůžky, Gamalost).
ripened quark melted with butter, caraway
Made like Ripened acid-curd cheese family (Harzer, Olomoucké tvarůžky, Gamalost).
Made like Ripened acid-curd cheese family (Harzer, Olomoucké tvarůžky, Gamalost).
very pungent soft cheese, ripened in vessels
Made like Ripened acid-curd cheese family (Harzer, Olomoucké tvarůžky, Gamalost).
Sliceable cooked sour-milk cheese; distinct from the crumbly uncooked Ennstaler Steirerkas.
golden smear
Made like Ripened acid-curd cheese family (Harzer, Olomoucké tvarůžky, Gamalost).
Small, pungent, dried and smoked spiced cottage-cheese cones; close relative of Turoš..
Also called pultost, pult, Norwegian sour-milk cheese.
Skimmed milk is left to sour, warmed to about 50 °C so the curd separates, and drained of its whey. The crumbled curd is kept warm under a cloth and stirred now and then while it ferments, then mixed with salt and caraway into a loose or spreadable, very lean cheese.
Safety: No authority source on making or keeping pultost safely was found. It is heavily salted and made from soured milk.
Also called quesu d'Urbiés, queso de vexiga (when ripened in a bladder), cuaya de Urbiés, Urbiés cheese.
Raw cow milk is left to sour and set on its own over four or five days, with no rennet or culture, and the cream is skimmed off as it rises. The curd drains in cloth sacks for about ten days, is salted and then ripens for six months or more in a pot or an animal bladder, stirred now and then to spread the surface mould. The result is a soft, creamy, rindless paste with a very strong, piquant taste.
Lactic-curd mountain cheese with a closed, crumbly, friable paste and no eyes; label must state the species of milk.
Two-stage cheese: a soured rennet curd (quesillo) is washed, milled and salted into a buttery, spreadable, slightly acid paste. Washing time and water ratio control the acidity.
Made like Bryndza (Slovak / Podhale).
crumbly ripened sour-milk cheese
Made like Ripened acid-curd cheese family (Harzer, Olomoucké tvarůžky, Gamalost).
grey Penicillium; outside-in
Made like Ripened acid-curd cheese family (Harzer, Olomoucké tvarůžky, Gamalost).
Paprika-coloured (orange) dried cottage-cheese cones; relatives are prgica and kvargl from neighbouring regions.
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
