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Cheeses ripened in an animal skin or a clay pot, like tulum and çömlek.
14 entries listed here.
The shared make of skin-, gut- and pot-ripened cheese family (tulum, motal, guda, çömlek, darfiyeh, bryndza bryndza-in-sheepskin). Each cheese below says what it does differently.
| Cheese | Region | Milk | Ripening | Rind |
|---|---|---|---|---|
| Bouhezza | Algeria, the Chaouia area of the east | Raw goat, cow or sheep milk, as lben and as whole milk | Made and ripened over 1 to 6 months | |
| Chogi | Georgia, Tusheti | 30 days – 2 months | ||
| Motal | North-west Iran | Raw sheep milk (Iran) or goat milk (Armenia) | About 3 months; Armenian pots can keep it over six months | |
| Touloumotyri (skin cheese) | Greece | up to 2 months | ||
| Brânză de burduf | Romania, the Carpathians | Sheep milk, sometimes with cow or buffalo milk; traditionally raw | 20 days – 2 months | |
| Brânză frământată de Teaca | Romania, Teaca | Bladder membrane, plain or cheese-wax coated; may be sold sliced | ||
| Çömlek peyniri | Central Anatolia | cow/sheep milk | months | |
| Darfiyeh | Lebanon | goat milk | months | |
| Erzincan (Şavak) tulum | Erzincan | sheep milk, raw | ≥3 mo | |
| Guda (Tushetian) | Tusheti | sheep milk | ≥20 d | |
| İzmir tulum | Aegean | cow/sheep milk | ||
| Kariki (Tinos) | Tinos | cow milk | months | |
| Kope / Kupa (Kurdish skin cheese) | Iranian Kurdistan | sheep milk | months | |
| Sir iz mišine | Dalmatian hinterland / Herzegovina | sheep/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.
Also called brânză de burduf, brânză frământată, brânză în coajă de brad, burduf cheese, bark cheese.
Sheep milk, sometimes mixed with cow milk, is set with lamb or calf rennet into a fresh curd (caș). The unsalted caș sours in a fir tub for up to two weeks, then is cut, ground with salt and kneaded. The paste is packed into a sheep stomach, a sheepskin or a tube of fir bark and eaten after about 20 days to 2 months.
Cow-milk kneaded cheese in pig bladders, where burduf uses sheep stomach or bark.
clay pot
goatskin
Ripened in a skin or a plastic bag
sheepskin bag
brined tulum
ripened inside dried gourd shell
ripened in sheepskin or earthen jars with herbs
ripened in sheep or goat skin
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
