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Curd cooked in hot whey at 90 °C or more, as for halloumi.
15 entries listed here.
The shared make of whey-cooked rennet curd family (halloumi type). Each cheese below says what it does differently.
| Cheese | Region | Milk | Ripening | Rind |
|---|---|---|---|---|
| Akanthou cheese (Akanthiotiko tyri) | Cyprus, Akanthou village | 3–4 years | ||
| Antep Peyniri | Turkey, Gaziantep province | 2–3 months | ||
| Cacioricotta di bufala | Italy, Lazio | 2–12 months | Fairly thin; white or straw, turning brown with age | |
| Belicino | Italy, Sicilia | 12 h | None; white, moist, basket-marked | |
| Cacioricotta caprino del Cilento | Italy, Campania | 2–3 days | None when fresh; thin, rough with basket marks when aged | |
| Formaggio di colostro ovino | Italy, Sardegna | up to 8 days | None; white-straw, smooth or slightly rough | |
| Nabulsi | Palestine | Sheep or goat milk, like most traditional cheeses of the region | 3–9 months | |
| Tumazzu di vacca | Italy, Sicilia | at least 45 days | Clean or oil-treated, rough, basket-marked, straw to brown | |
| Canestrato vacchino | Italy, Sicilia | None or clean, basket-marked, yellowish white | ||
| Casu cottu (di capra) | Italy, Sardegna | None; white, basket-marked | ||
| Formaggio di capra "padduni" | Italy, Sicilia | 45 min | None; snow white | |
| Halloum (Levant) | Lebanon/Syria | cow/sheep/goat milk | ||
| Halloumi / Hellim PDO | Cyprus | sheep/goat/cow milk | Mature halloumi spends at least 40 days in brine-whey | |
| Hellim (Turkey) | cow/sheep/goat milk | |||
| Pafitiko tyri (Pafos cheese, flaouna cheese) | Cyprus, Pafos district | 4–5 days | Hard and yellowish, with the imprint of the talari basket |
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.
Large basket-moulded cow (or mixed-milk) cheese scalded in hot whey, sold under different names as it ages from tuma to stagionato.
Unsalted goat cheese whose moulded forms are scalded in hot whey ('cooked cheese'); made for Easter and village feasts.
Also called Badduni, Balluni, Palluni.
Small fresh goat ball ('pallone') scalded in hot whey; the fresh counterpart of the 3 kg aged Formaggiu ri capra; made Feb–Oct.
The model cheese of the whey-cooked family: pressed curd cooked in hot whey, then salted and folded with mint.
Made like Whey-cooked rennet curd family (halloumi type).
Also called Παφίτικο τυρί, Pafos cheese, Paphos cheese, flaouna cheese.
Sheep milk, goat milk or a mix is heated and set with rennet; the curd is cut, stirred and slowly reheated, then pressed by hand into 'talaria' baskets woven from a marsh plant. The filled baskets are cooked for 30 minutes in hot whey, as halloumi is, and the cheese is turned, salted and dried for 4–5 days. It is made from February to April and is the traditional cheese for Easter flaounes.
Safety: The published description gives no milk treatment, salt level or storage conditions.
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
