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Cheese from Central and Eastern Europe
Milk is soured slowly by mesophilic lactic bacteria, often with a trace of rennet, until it sets to a soft acid gel near pH 4.5. The curd is cut, drained in cloth and eaten fresh within days or weeks, without ripening.
| Milk | Heat-treated in the methods cited here; the FAO guide also covers raw milk[fao-ramet2001][dmytrow2021] |
| Mesophilic starter2.5 % of milk volume | Lactococci and Leuconostoc; the dose is from one tvarog study[dmytrow2021] |
| Rennet (a trace, optional)0.4–1.0 g per 100 kg milk | Clotting enzyme for fresh cheese in the FAO camel-milk method; not a general dose[fao-ramet2001] |
| Salt (optional) | Mixed into the curd by dry salting (FAO camel-milk method)[fao-ramet2001] |
| Starter | mesophilic lactic starter |
Total time across the recorded steps: 7.8 h – 3 days
What changes: The milk is heated before the starter goes in
The FAO guide says cheese can also be made from raw milk, with a lactic starter added. Output: heat-treated milk.
Microbes at work in this step
Not documented for this step.
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
Milk is soured slowly by mesophilic lactic bacteria, often with a trace of rennet, until it sets to a soft acid gel near pH 4.5. The curd is cut, drained in cloth and eaten fresh within days or weeks, without ripening. Made in 5 steps over 7.8 h – 3 days. The longest step, add starter and let the milk sour slowly, takes 7 h – 2 days (Dmytrów I 2021) and runs at 20–30 °C (Ramet J.P. 2001). Lactococcus lactis subsp. lactis and subsp. cremoris and Lactococcus lactis biovar diacetylactis do most of the fermenting.
| Main step | 7 h – 2 daysReported[dmytrow2021][ziarno2025][fao-ramet2001] | Add starter and let the milk sour slowly |
|---|---|---|
| Temperature | 20–30 °CReported[fao-ramet2001][dmytrow2021][ziarno2025] | Add starter and let the milk sour slowly |
| Acidity | pH 4.6–4.8Measured[dmytrow2021] | Pack and keep cold |
The curd is set mainly by acid from a slow lactic souring near pH 4.5, not by rennet, and it is drained and eaten fresh with no ripening. Lactic goat cheeses start the same way but are then ripened with a rind.
Made the same way, each with what its own sources record.
Cheese from Mongolia
Unlike aaruul, which is dried until rock-hard, byaslag is a fresh pressed curd. Its curd is set by adding sour whey or yoghurt to heated milk rather than by rennet alone.
Sources: Chuluunbat Tsend-Ayush 2022; National Center for Cultural Heritage (Mongolia) 2022; Mongolia Guide; US Centers for Disease Control and Prevention
Cheese from Scotland, Highlands
Caboc is made from double cream rather than milk and set by souring and pressing with no rennet, then rolled in toasted oatmeal.
Sources: Highland Fine Cheeses; Oxley M. 2014
Cheese from Romania
Caș is the young, unripened rennet curd that several Romanian cheeses start from. It is not kept in brine like telemea, and it is not ground with salt and packed in a casing like brânză de burduf.
Sources: Slow Food Foundation for Biodiversity; European Commission 2026; BZI (Bună Ziua Iași); ANSES 2022
Cheese from France, Burgundy
Burgundy's herbed fresh goat curd, close to Lyon's cervelle de canut. 'Clacbitou' is a separate trade mark for raw goat cheeses ripened in Saône-et-Loire.
Sources: Wikipédia (fr)
Cheese from Scotland, Highlands
Crowdie is a fresh lactic curd, soured naturally with at most a little rennet, then drained and salted, not ripened. Gruth Dhu is crowdie mixed with double cream and rolled in toasted oatmeal and black pepper.
Sources: Slow Food in the UK; Davidson A.; Food Standards Scotland 2018
Cheese from Spain
Cuajada is not acidified, unlike fresh lactic cheeses such as quark, which bacteria sour. That makes it a boundary entry.
Sources: Arqués J.L.; Jaramillo-Bedoya E.
Cheese from France
French law lets fresh fromage blanc go as low as 10–15 g of dry matter per 100 g, but the 2007 decree excludes demi-sel (and petit-suisse) from that allowance and defines them in its annex. Its other mark is the light salting that gives it its name.
Sources: Décret n° 2007-628 du 27 avril 2007 relatif aux fromages et spécialités fromagères; Wikipédia (fr)
Cheese from Venezuela, the llanos
A hard, salty grating cheese rather than a fresh one; the related queso merideño is described as similar but less salty.
Sources: Meer
Cheese from Spain, Galicia
An unsalted acid curd of whole milk, not of whey, so it is not requesón; the north drains it briefly, the south longer.
Sources: Slow Food Foundation for Biodiversity; Wikipedia (es); US Centers for Disease Control and Prevention; US Centers for Disease Control and Prevention
Cheese from Denmark, especially Funen
A fresh curd of milk, buttermilk and rennet, smoked for only seconds over straw or wood chips and nettles, which sets it apart from unsmoked Danish fresh cheeses.
Sources: VisitNyborg; Arla Foods
Cheese from Norway
Snøfrisk is a fresh goat-milk spread made with 20% cow cream, unlike brunost, a cooked whey cheese made with cow or goat milk.
Cheese from Armenia
Made from the whey of matsun or from buttermilk rather than from fresh milk.
Sources: Eurasia Travel
Cheese from Italy, Veneto
A lactic sour-milk cheese of the Agordino, set by lactic coagulation, and flavoured with chives and pepper; ONAF links it to the similar Zieger of South Tyrol.
Sources: Regione Veneto; ONAF (Organizzazione Nazionale Assaggiatori Formaggi); US Centers for Disease Control and Prevention
The low pH helps, but there is no ripening step to remove pathogens, so the milk is usually heat-treated. The UK NHS advises eating unpasteurised soft cheeses only when cooked until steaming hot, because of Listeria. WHO notes that most brucellosis cases come from unpasteurised milk or cheese from infected goats or sheep. Keep fresh cheese cold (0–6 °C in the FAO method).
Every number is labelled with how it is known. How this atlas is made
The earliest direct evidence of cheese making comes from sixth-millennium BC sites in temperate Europe, where milk fat in sieve-like pottery vessels shows that fat-rich curds were separated from whey (Salque et al. 2013, abstract).
