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Whey proteins precipitated by heat and acid at about 80–90 °C, as for ricotta.
68 entries listed here.
The shared make of whey cheese (heat-precipitated whey protein) family. Each cheese below says what it does differently.
| Cheese | Region | Milk | Ripening | Rind |
|---|---|---|---|---|
| Anari | Cyprus | Sheep and goat halloumi whey with a little milk; not made from cow whey | 1 h | |
| Anthotyros | Greece | Sheep and goat whey, sometimes with milk | 35–40 days | |
| Brocciu PDO | France, Corsica | Whey and raw whole milk of Corsican sheep and goats only; no frozen or powdered milk or whey | Fresh, or passu after at least 21 days | |
| Manouri PDO | Greece, Central and Western Macedonia and Thessaly | Whey of sheep or goat milk, enriched with sheep or goat cream and milk | Fresh; kept at 4–5 °C | |
| Myzithra (Mizithra) | Greece | 30 days | ||
| Ricotta di capra fresca o affumicata (Trentino) | Italy, Trentino | up to 3 days | ||
| Ricotta di pecora e di capra dei Monti Lepini | Italy, Lazio | Sheep and goat whey with 2 % sheep or goat milk | None; drained about a day and kept a few days at 5 °C | None; milk-white surface marked by the basket |
| Ricotta forte (scanta) | Italy, Puglia | Whey from ewe, goat, cow or mixed cheesemaking, with up to 10–12 % milk | 2–6 months in clay or plastic tubs | |
| Ricotta fresca o affumicata (Trentino) | Italy, Trentino | 7 days | ||
| Brùzzo | Italy, Liguria | 7 days | None; sold in small tubs | |
| Casàda con la ricotta | Italy, Trentino-Alto Adige, Prov. Trento | 8 h | None | |
| Ricotta affumicata di malga | Italy, Friuli Venezia Giulia | 24 h – 2 days | None; brown, streaked surface | |
| Ricotta di capra | Italy, Friuli Venezia Giulia | 2–3 days | None | |
| Ricotta di pecora grossetana | Italy, Toscana | 5–10 min | None; basket-marked, white | |
| Ricotta di pecora o di capra lavorata | Italy, Sardegna | at least 30 days | None; very white, turns yellowish when older | |
| Ricotta di pecora pistoiese | Italy, Toscana | 5–10 min | None | |
| Ricotta fresca ovina | Italy, Sardegna | 18–22 h | None; snow white | |
| Ricotta infornata | Italy, Sicilia | 24 h – 2 days | Thin baked skin, amber to reddish-brown, sometimes crunchy | |
| Ricotta marzotica leccese | Italy, Puglia | at least 30 days | Thin, white, wrinkled, grass-covered; occasional green mould | |
| Ricotta moliterna | Italy, Sardegna | 15–20 days | None; white | |
| Ricotta mustia | Italy, Sardegna | 24 h | None or almost none; amber from smoke | |
| Ricotta salaprese | Italy, Campania | 2–5.9 months | Thin, clean, hard, dry, pale ivory | |
| Ricotta salata o marzotica | Italy, Puglia | at least 30 days | Thin, wrinkled, white, or brown if bran-coated; possible green mould | |
| Ricotta stagionata di pecora | Italy, Abruzzo | at least 30 days | Thin, clean or bloomy; milk-white, ochre or black depending on age and method | |
| Ricotta testa di morto | Italy, Sardegna | 20–30 days | None; white, cloth-marked | |
| Ricotta toscanella | Italy, Sardegna | 15–30 days | None; white | |
| Sarasso | Italy, Liguria | 30 days | Thin, rough, fairly hard; pale straw with whitish mould spots | |
| Brossa | Italy, Valle d'Aosta | None | ||
| Brossat (brull) | Spain and Andorra | |||
| Brus da ricotta | Italy, Piemonte | None | ||
| Cuincir | Italy, Friuli Venezia Giulia | 45 days – 2 months | None | |
| Glarner Schabziger | Glarus | cow milk, skim (ziger) | months | |
| Lor | Turkey | whey | fresh | |
| Mascarpa | Italy, Piemonte | None when fresh; thin, wrinkled, grey or ochre, clean or bloomy when aged | ||
| O' Peluso | Italy, Campania | None; ivory white, soft and crumbly | ||
| Requeijão da Beira Baixa | Portugal, Beira Baixa | 15–30 min | ||
| Requeijão Serra da Estrela PDO | Portugal | sheep milk, whey | fresh | |
| Requesón (Mexico) | Mexico | |||
| Ricotta calda con siero | Italy, Lazio | |||
| Ricotta di Bufala Campana PDO | Campania | buffalo milk, whey | fresh | |
| Ricotta di capra affumicata | Italy, Calabria | Clean; rough, basket marks | ||
| Ricotta di colostro ovino | Italy, Sardegna | None; white, rough surface | ||
| Ricotta di pecora massese | Italy, Toscana | 5–10 min | None | |
| Ricotta di pecora nera di Arbus | Italy, Sardegna | None | ||
| Ricotta di stazzo | Italy, Abruzzo | None; basket marks | ||
| Ricotta di vacca | Italy, Sicilia | 15–30 min | None; ivory, basket-marked | |
| Ricotta fresca ed essiccata di capra | Italy, Campania | 15–30 min | Fresh none, bright white; dried: very thin ivory skin | |
| Ricotta fresca ed essiccata di pecora | Italy, Campania | 15–30 min | Fresh none, milk-white; dried: very thin ivory skin | |
| Ricotta iblea | Italy, Sicilia | 15–30 min | None; ivory, basket-marked | |
| Ricotta mantèca di Montella | Italy, Campania | at least 10 min | None; pale straw, glossy from the fat | |
| Ricotta mista | Italy, Sicilia | 15–30 min | None; ivory, straw if ewe whey dominates | |
| Ricotta ovina di Arischia | Italy, Abruzzo | None; rough, basket marks; pale straw-yellow paste | ||
| Ricotta Romana PDO | Lazio | sheep milk, whey | fresh | |
| Ricotta salata | Sicily/Sardinia | sheep milk, whey | ~3 mo | |
| Ricotta Schotte | Italy, Sappada | None; classic brown surface, fresh white with green tarragon flecks | ||
| Ricotta secca | Italy, Lazio | Clean or treated; white to straw-yellow | ||
| Ricotta vaccina fresca dell'Emilia-Romagna | Italy, Emilia-Romagna | None | ||
| Ricotta viterbese | Italy, Lazio | None; white, basket-marked | ||
| Ricottone salato | Italy, Calabria | Clean, rough, basket marks; beige to brown | ||
| Salignoùn | Italy, Valle d'Aosta | None | ||
| Seirass del fen | Italy, Piemonte | None when fresh; aged ones get a soft mould film, straw to green-grey | ||
| Seirass di siero di pecora | Italy, Piemonte | None; white, slightly wrinkled surface | ||
| Seirass stagionato | Italy, Piemonte | Light greyish mould film, or wrapped in mountain herbs (e.g. wild thyme) | ||
| Sérac / séré (Swiss whey cheese, Ziger) | Switzerland | |||
| Séras | Italy, Valle d'Aosta | None (fresh) or clean (aged) | ||
| Travia da Beira Baixa | Portugal, Beira Baixa | 15–30 min | ||
| Urdă | Romania | sheep milk, whey | fresh | |
| Xinomyzithra Kritis PDO | Crete | sheep/goat milk, whey | ≥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.
Thick-liquid whey cream, used on polenta or as a dessert with sugar and cinnamon.
Catalan whey cheese; brull fills the flaons pastries of Morella.
Fermented spreadable ewe's ricotta, often spiced with chilli or black pepper (SURF-HERB in paste).
Also called Cuncir.
Spreadable, pungent fermented ricotta of the Friulian mountains, kept for long storage.
blue fenugreek; cone
Made like Whey cheese (heat-precipitated whey protein) family.
Also called Mascherpa, Mascherpin (small forms).
Aged and sometimes smoked ricotta of Valsesia, sweeter and stronger than fresh ricotta, never piquant.
Lean, sweet shepherd's whey cheese packed in fig or vine leaves.
Whey cheese tied by DOP to the whey of the three Beira Baixa cheeses.
Made like Whey cheese (heat-precipitated whey protein) family.
Mexican ricotta-type whey cheese; Mexican food standards class it as a 'queso de suero'. Used in gorditas, tamales and sweets.
Also called Ricotta calda con siero, hot ricotta with whey (Rieti).
Ricotta is a boundary entry, set by heat and acid, not by microbes. Ricotta calda con siero, "hot ricotta with whey", is a Rieti specialty that Lazio added to Italy's list of traditional food products in 2026. No technical sheet has been published yet; the name says the ricotta is served hot, in its whey.
Made like Whey cheese (heat-precipitated whey protein) family.
Made like Whey cheese (heat-precipitated whey protein) family.
Salted and smoked goat whey ricotta, some shaped as a club-headed fertility symbol. Made all year, mainly October–July.
Ricotta made from the whey of ewe colostrum cheese; rare and seasonal, sometimes smoked.
On summer pastures (Jun–Aug) shepherds drain it well and wrap it in woven beech (sometimes hornbeam) twigs and leaves, making it creamier and longer-keeping.
Fresh ricotta from the whey of the rare black Arbus sheep; once made in the one-room 'sa domu de su casu'.
Unsalted fresh whey ricotta sold straight from the summer sheep fold.
Sicilian fresh cow-whey ricotta enriched with milk and set with acid whey.
Goat whey ricotta made all over Campania, sold fresh or salted and dried.
Ewe whey ricotta sold fresh or salted and dried; same method as the goat version.
Hyblean cow ricotta made with traditional copper and palm-leaf tools.
Also called Ricotta di Montella.
Rich ricotta from fat whey enriched with whey cream; buttery taste. Dates to at least the mid-1800s.
Sicilian ricotta from mixed cow, ewe and goat whey; also the base for ricotta salata.
Also called Ricotta co le ficore.
Ewe whey ricotta whose flocculation is triggered with fig branches, a plant coagulant rarely used for ricotta.
Made like Whey cheese (heat-precipitated whey protein) family.
pressed, salted, dried
Made like Whey cheese (heat-precipitated whey protein) family.
Also called Schotte Kneidilam, Gelelchtschotte, Saurnschotte.
Sappada whey cheese made two ways; Saurnschotte combines it with local tarragon.
Salted, dried ricotta hard enough to grate; shape varies by district.
Also called Puina, Puvina.
Cow-whey ricotta from Parmigiano Reggiano dairies, made after the grana in the same rooms.
Sweet unsalted ewe ricotta from a tradition of Sardinian emigrant and local shepherds about 90 years old; used in sweets and fried tortelli.
Salted, aged whey ricotta with many local versions (Crotonese, Silano, Locride and others); the PAT covers the Cosenza type made March–November.
Also called saulignoun, salignön.
Walser spiced ricotta, pink from chilli; historically smoked in the chimney hood for keeping.
Also called Sarass del fèn, Saras del fèn.
Aged, pressed ricotta wrapped in green mountain hay.
Fresh ewe-whey ricotta, sweet with a mild sheep note.
Dried, aged ricotta, once the main way ricotta was kept; now rarely made.
Also called sérac, séré (Suisse romande), Ziger, Spendziger (Ferden, VS).
Swiss acid-heat whey cheese; older whole-milk 'sérés' survive in Glarner Schabziger and the Spendziger of Ferden.
Aosta whey ricotta, slightly sour and salty; hardens with smoking and age.
Loose, granular sibling of requeijão: the whey flocs are not drained into a shape but kept soft with rescaldão.
Made like Whey cheese (heat-precipitated whey protein) family.
sour whey cheese, ripened in skins or barrels
Made like Whey cheese (heat-precipitated whey protein) family.
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
