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Part of the whey swapped for warm water, then brined, as for Gouda and Edam.
41 entries listed here.
The shared make of washed-curd cheese family (gouda as template). Each cheese below says what it does differently.
| Cheese | Region | Milk | Ripening | Rind |
|---|---|---|---|---|
| Boerenkaas | Netherlands | Raw milk, mainly from the farm's own herd | At least 13 days at 12 °C or more | |
| Butterkäse | Germany and Austria | No legal minimum age in Germany; ripened at about 10 °C in Austria | ||
| Colby | United States | Cow milk, pasteurised or raw; raw-milk cheese is cured at least 60 days | US standard: at least 60 days at no less than 35 °F if the milk is not pasteurised | |
| Danbo PGI | Denmark | Pasteurised cow milk | 2–4 weeks at 7–21 °C for the typical flavour and texture; older Danbo is stronger | |
| Edam Holland PGI | Netherlands | Dutch farm milk standardised to 40–44% fat in dry matter, not a skim-milk cheese | Natural ripening at 12 °C or more for at least 28 days (baby at least 21 days) | |
| Fynbo | Denmark, the island of Funen | Cow milk | At least six weeks before sale (Mini-Fynbo four weeks) | Hard, dry, yellow; may be waxed or plastic-coated |
| Gouda Holland PGI / Noord-Hollandse Gouda PDO | Netherlands | Dutch farm milk cooled to 6 °C or less, at the dairy within 96 h, pasteurised at 72 °C or more for 15 s | Natural ripening on wooden boards at 12 °C or more for at least 28 days; foil ripening is excluded | |
| Havarti | Denmark | Pasteurised cow milk only (PGI) | With rind: 1–2 weeks at 14–18 °C, then 1–3 weeks at 8–12 °C; rindless: 3 weeks at 12–20 °C (2014 PGI text) | |
| Kanterkaas PDO | Netherlands, Friesland and the Westerkwartier | Pasteurised cow milk from Friesland and the Westerkwartier | At least four weeks at 12 °C or more | Smooth and free of mould; natural or coated colourless or yellow (red allowed for the caraway cheese) |
| Maasdam / Leerdammer | Netherlands | Pasteurised cow milk, standardised for fat and protein | About 10 days cool, 3 weeks in a warm room, then cold storage up to 150 days in one make | |
| Mimolette (extra-vieille) | France | Pasteurised cow milk | At least 13 months for vieille and 18 months for extra-vieille (Label Rouge); jeune is 3–6 months | |
| Monterey Jack | United States | Pasteurised cow milk, nonfat milk or cream | Typically 3–6 weeks | |
| Svecia PGI | Sweden, the low-lying farming areas across the country | Pasteurised cow milk | At least 2 months | Waxed |
| Trappista (Hungary) | Hungary and the former Yugoslavia | Cow milk, which may be skimmed, part-skimmed or standardised, with cream allowed | 21 days at 12–15 °C in one factory; 4 weeks at 12 ± 1 °C in a lab make | |
| Győr-Moson-Sopron megyei Csemege sajt | Hungary, Győr-Moson-Sopron county | Full-fat cow milk | 28–42 days | |
| Hushållsost | Sweden | 2 months | Dry, paraffin; straw-yellow | |
| Innichner Bergkäse (Montagna San Candido) | Italy, Trentino-Alto Adige, Prov. Bolzano | at least 2 months | Edible, thin, elastic, intense straw | |
| Jarlsberg | Norway | Cow milk | 11 months | |
| Molbo | Denmark, Mols | Cow milk and other bovine milk products | At least 3 weeks | |
| Prästost | Sweden | Cow milk | 12 months – 3 years | |
| Queijo do Reino | Brazil | Pasteurised, standardised cow milk | Traditionally 40 days; the study followed cheeses to 156 days | Thin, smooth, painted red or pink, with or without paraffin |
| Beemster (polder Gouda) | Beemster polder, North Holland, Netherlands | Cow milk from cows grazing on sea-clay soil (outline only) | ||
| Bruder Basil | Germany, Bavaria | Pasteurised cow milk | Not published | |
| Coolea | Cork | cow milk | 6–24 mo | |
| Friese Nagelkaas PDO | Friesland | cow milk, skim | ≥6 mo | |
| Gammel Knas | Denmark | cow milk | more than 24 months | |
| Kalimpong cheese | India, West Bengal | Cow milk | ||
| Karaván (füstölt sajt) | Hungary | |||
| Kryddost | Sweden | cow milk | ||
| Leidse Kaas PDO | Leiden | cow milk, semi-skim | ||
| Maribo | Denmark | 42 days | Semi-hard to hard, may be waxed; square blocks also made rindless | |
| Nøkkelost | Norway | Cow milk | Eight weeks (rindless) to at least three months (rinded) | |
| Norvegia | Norway | cow milk | 3–12 mo | |
| Oltermanni | Finland | cow milk | ||
| Pepper Jack | USA | cow milk | ||
| Pinzgauer Bierkäse | Austria, Salzburg | 42 days | Smooth, moist to dried yellow to red-brown smear; sometimes peppered | |
| Queso chanco | Chile | cow milk | ||
| Rossiysky / Poshekhonsky / Kostromskoy / Sovetsky | Russia | cow milk | 1–4 mo | |
| Samsø | Denmark | cow milk | ||
| Turunmaa | Finland | Pasteurised cow milk | 2 months or more (cheese database) | |
| Tybo | Argentina | cow milk |
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 Beemster kaas, Beemster cheese.
Beemster is a Gouda-type cow-milk cheese made by the CONO cooperative from the milk of cows grazing the sea-clay Beemster polder in North Holland. It follows the Gouda washed-curd method, with the curd stirred by hand and the cheeses ripened under changing temperature and humidity. No source found gives its own times or temperatures.
Bruder Basil is a branded Bavarian smoked cheese, now sold as Basils Original Rauchkäse by the Bergader dairy. It is a semi-soft cheese of pasteurised cow milk, smoked until the rind turns brown. The maker publishes no recipe, so the steps of the base cheese and the smoking are not known.
Irish Gouda
cloves + cumin
Gammel Knas is an Arla Unika cheese from the Nr. Vium dairy in Denmark, which Arla calls an aged Havarti. It ripens for more than two years, long enough to form crunchy protein crystals and a sweet, sour and savoury taste. Arla does not publish its make.
Also called Kalimpong Cheese, Kalimpong cheese, Homes Cheese (the Dr Graham's Homes version).
Kalimpong cheese is a European-style cow cheese, often called Edam-like, that Swiss Jesuit missionaries brought to the eastern Himalaya. Father André Butty's Swiss Welfare Dairy made it from about 1945; today a small family workshop at Gitabling and the Dr Graham's Homes dairy keep it going. Its recipe, times and temperatures have not been published.
Made like Washed-curd cheese family (Gouda as template).
Safety: No published data on its milk treatment or ripening were found.
Also called Karaván füstölt sajt, Karaván smoked cheese, Karavan.
Karaván is Hungary's best-known smoked cheese brand. Its classic product is a smoked processed cheese, made by melting cheese with water, skim milk powder, emulsifying salts, butter and salt, then smoked over beech logs. It is a processed product made from already fermented cheese, not a ferment of its own.
Safety: A processed cheese made from already fermented cheese and heated during melting; the label says to keep it at 0 to +10 °C.
cumin; annatto rind; keys stamp
Danish semi-hard with many irregular eyes, slightly acid and very aromatic; partly salted in the vat; 45% FDM, max 43% moisture.
Also called nøkkelost, nøkkel, Norwegian key cheese, Nokkelost.
A semi-hard Norwegian cow-milk cheese with small round holes, spiced with cumin and cloves in the style of Dutch Leiden and nagelkaas cheese. The rindless type ripens about eight weeks and the rinded wheel at least three months.
Safety: No safety source specific to nøkkelost was found.
Oltermanni is a mild, sliceable Finnish cow-milk cheese, first made in 1980 as a 75th anniversary gift for Valio's dairy farmers and sold in shops from 1981. It was developed at the Isokyrö cooperative dairy and is now made at Valio's Haapavesi factory from local milk. Valio does not publish its make.
Lean (≤15% fat in dry matter) washed-curd red-smear cheese; name said to come from beer-soaked wrapping cloths.
Soviet standard cheeses
Emmental-Gouda hybrid
Also called Turunmaa, Turunmaa kermajuusto, Valio Turunmaa.
Turunmaa is a mild, semi-hard Finnish cow-milk cheese of the full-fat kermajuusto kind, which its maker calls a tilsit-type cheese. It is made from pasteurised milk with salt and a starter culture and ripens for about two months or more. No published source describes its make step by step.
Made like Washed-curd cheese family (Gouda as template).
Safety: Made from pasteurised milk.
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
