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Cheese from Germany, Czechia, Austria
These small, very low-fat cheeses start from skim milk soured to a curd with lactic bacteria and no rennet. The curd is drained, salted and shaped, then ripened from the outside in by yeasts and moulds or by a yellow bacterial smear, which leaves a softer rim and a firm, acid core.
| Skim cow milk | Raw or pasteurised cow milk, mostly skimmed (Tiroler Graukäse application)[grau-de] |
| Lactic starter (Säurewecker)2–3 % of the milk | Figure from the Tiroler Graukäse application; no rennet is used[grau-de] |
| SaltSalt adjusted to 4.5 % of the curd | Figure from the Olomoucké tvarůžky process described in the review; Tiroler Graukäse is mostly salted and peppered[martin2025][grau-de] |
| Ripening culture or natural flora | Smear bacteria and yeasts, Mucor mould (gamalost), or yeasts, milk mould and grey mould strains (Graukäse)[fei13018][gamalost-forskrift][grau-de] |
| Starter | lactic culture for the quark; then a smear (Brevibacterium linens, coryneform bacteria and yeasts), a Mucor mould (gamalost), or yeasts, milk mould and grey mould strains (Graukäse) |
Total time across the recorded steps: 20 days – 35 days
What changes: Lactic bacteria sour the skim milk until it sets into curd
Output: sour-milk curd.
Microbes at work in this step
lactic bacteria sour the milk until the casein sets without rennet
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
These small, very low-fat cheeses start from skim milk soured to a curd with lactic bacteria and no rennet. The curd is drained, salted and shaped, then ripened from the outside in by yeasts and moulds or by a yellow bacterial smear, which leaves a softer rim and a firm, acid core. Made in 6 steps over 20 days – 35 days. The longest step, ripen from the outside in, takes 10–21 days (Antrag auf Eintragung 'Tiroler Graukäse g.U.'…) and runs at 18–20 °C (Antrag auf Eintragung 'Tiroler Graukäse g.U.'…). Salt is 4.5 % (Martín-Del-Campo S.T 2025). Lactococcus lactis (subsp. lactis and cremoris), named in a starter for the Olomoucké tvarůžky curd, which sours the skim milk and In Harzer Käse, the yeasts Candida krusei and Kluyveromyces marxianus, which deacidify the curd do most of the fermenting.
| Main step | 10–21 daysSet[grau-de] | Ripen from the outside in |
|---|---|---|
| Temperature | 18–20 °CSet[grau-de] | Ripen from the outside in |
| Salt | 4.5 %Reported[martin2025] | Salt, season and shape |
Made by lactic souring alone, with no rennet, and ripened from the rind inward by yeasts, moulds or a bacterial smear instead of being eaten fresh like quark.
Made the same way, each with what its own sources record.
Cheese from France, Nord, the Avesnois around Avesnes-sur-Helpe, near the Belgian border
Boulette d'Avesnes is not made from milk but from curd or cheese already made, often broken Maroilles. The paste is kneaded with herbs and spices, shaped into a cone and coated in paprika, then washed with brine or beer.
Sources: Androuët; The Good Life France
Cheese from India, Sikkim Himalayas
A cheese-like fermented milk product of the Sikkim Himalayas, made from yak or cow milk. We could not open a source that describes how it is made.
Cheese from Belgium, Brussels and the Zenne valley
A low-fat cheese ripened by repeated salt-water washing until sharp and pungent, unlike the soft fresh plattekaas of the same city.
Sources: Brussels Beer City; Wikipedia
Cheese from Germany
In the cheese regulation it shares one standard with Harzer; unlike Handkäse it may not be made as a white-mould (Edelschimmel) type.
Sources: Käseverordnung (KäseV)
Cheese from Croatia
A dried, smoked and spiced cone of cottage cheese. In a 2013 blind test of it, Turoš and Kvargl, 97 % of the respondents recognised differences between the samples.
Sources: Love Zagreb; Valkaj K.
Cheese from Norway, Hedmark and Oppland
Pultost is set by souring, not rennet, like gamalost, but it is fermented warm as a loose curd and flavoured with caraway rather than pressed into a mould-ripened block.
Sources: Hedmark Bygdekvinnelag 1980; Store norske leksikon; US Centers for Disease Control and Prevention
Cheese from Spain, Asturias
Queso de Urbiés uses no rennet at all. Raw milk sours by itself, and the drained curd is stirred for months as a mould spreads through it, closer to fermented cheese pastes than to pressed cheeses.
Sources: Vivir Asturias; Wikipedia (es); ANSES 2022
Listeria monocytogenes has been found in acid curd quark and cheese and can persist in a dairy and spread through the old-young smearing method. Listeria-free quark and defined cultures are the control the Harzer research project recommended.
Hazards the sources name: Listeria monocytogenes, which has been found in acid curd quark and can persist in a dairy.
Every number is labelled with how it is known. How this atlas is made
Tiroler Graukäse was first a use for the skim milk left after butter making, and it became a cheese in its own right over time, according to its 1995 registration application. Olomoucké tvarůžky is first mentioned in 1452 and again in Olomouc's state list of 1583. Norway's Gamalost regulation says the cheese probably reaches back to Viking times; the first sure information is from the late 1700s, including bishop J.E. Gunnerus's 1774 treatise, which already named two methods, the Sogn and the Hardanger.
