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Milk set slowly by lactic bacteria, drained and eaten fresh.
55 entries listed here.
The shared make of fresh lactic (acid-set) cheese family. Each cheese below says what it does differently.
| Cheese | Region | Milk | Ripening | Rind |
|---|---|---|---|---|
| Afuega'l Pitu PDO | Spain, central-western Asturias | Whole cow milk, pasteurised unless the cheese ripens 60 days | 5 to 60 days | |
| Agrì di Valtorta | Italy, Lombardia | at least 7 days | None (white, moist); thin wrinkled yellow or grey skin forms with maturation | |
| Anevato | Greece | Sheep milk, goat milk or a mix | At least 2 months | |
| Bundz | Poland, Podhale | Ewe milk; the related PDO cheeses oscypek and bryndza allow up to 40 % Polish Red cow milk | Eaten fresh; or soured about two weeks for bryndza | |
| Büscion | Switzerland, Ticino | 36 h | ||
| Caprino a coagulazione lattica | Italy, Lombardia | 7–10 days | ||
| Casatella Trevigiana PDO | Italy, Veneto | Whole cow milk from Treviso province, raw or pasteurised | 4–8 days at 2–8 °C | |
| Cervelle de canut | France, Lyon | None; French law makes fromage blanc an unripened cheese | ||
| Faisselle | France | Fresh pasteurised milk enriched with cream skimmed on site (Label Rouge) | 4–6.5 h | |
| Formaggio Acidino | Italy, Veneto | 15–20 h | None | |
| Formaggio caprino morbido | Italy, Friuli Venezia Giulia | 24 h | None | |
| Galotyri PDO | Greece, Epirus and Thessaly | Sheep milk, goat milk or a mix | at least 2 months | |
| Jben | Morocco | Cow, goat or mixed milk; in the 2024 study fatty-acid profiles showed cow or mixed jben sold as goat jben | 24 h – 10 days | |
| Karish / Areesh | Egypt, village households | 24 h – 3 days | ||
| Labneh balls in oil (labneh makbouseh, labneh anbaris balls) | Lebanon | 7–15 days | ||
| Lietuviškas varškės sūris PGI | Lithuania | 12 h | ||
| Liptovská bryndza PDO | Slovakia, Liptov region | Raw sheep milk; the breeds named are native and improved Wallachian, Cigaya, East Frisian and Lacaune, and crossbreeds | 14–28 days | |
| Majevički dimljeni sir Zarac | Bosnia and Herzegovina, Majevica mountain in the north-east | Raw cow milk, partly skimmed by hand after natural souring | at least 3 days | |
| Motta | Italy, Piemonte | 7–14 days | Irregular, pale yellow to hazelnut; none or slightly mouldy | |
| Petit-suisse | France | 24 h | ||
| Pichtogalo Chanion | Greece, Crete | 24 h | ||
| Quagliata ligure (Prescinsêua) | Italy, Liguria | 2 days | ||
| Quark | Germany and Austria | Usually skim milk | 20 h | |
| Queso costeño | Colombia, Caribbean coast | Whole fresh cow milk, raw in artisanal making | None; the cheese is pressed and not ripened, with high salt and low moisture | |
| Queso crema de Chiapas | Mexico, Chiapas | Raw cow milk | From about one week to more than three months | |
| Queso de cabra (Chilean goat) | Chile | Raw goat milk on farms | Sold fresh; 28 days in an improved method | |
| Queso duro blandito / queso seco | Honduras and El Salvador | Milk standardised to 2–2.5% fat and pasteurised in the Zamorano study | The Zamorano thesis calls queso seco a ripened cheese with under 40% moisture; the Salvadoran standard lists queso duro among unripened cheeses | |
| Queso panela | Mexico | 1 h | ||
| Requeijão cremoso | Brazil | 10 min | ||
| Rögös túró TSG | Hungary | 4–20 h | ||
| Squacquerone di Romagna PDO | Italy, Emilia-Romagna | 24 h – 4 days | ||
| Stracchino / Crescenza | Lombardy, northern Italy | Pasteurised cow milk | None; chilled about 7 days, then sold fresh with a shelf life of about 20 days | |
| Suzma / chakka | Central Asia | 8–10 h | ||
| Tome fraîche de l'Aubrac PGI (aligot curd) | France, Aubrac plateau | at least 20 h | ||
| Tomino canavesano asciutto | Italy, Piemonte | 6–12 h | None, or so thin it is eaten with the paste | |
| Tomino canavesano fresco | Italy, Piemonte | 6–12 h | None, or so thin it is eaten with the paste | |
| Tsalafouti | Greece, central and southern Pindus | up to 12 days | None; a creamy white spread | |
| Tuma mola | Italy, Piemonte | 24–36 h | None when fresh; thin and ochre after a few days, sometimes with pepper | |
| Tvorog | Russia and Belarus | Pasteurised cow milk, skimmed or standardised | None; eaten fresh | |
| Twaróg | Poland | Pasteurised cow milk in the specification; raw cow milk on the farms studied | None; twaróg is an unripened acid cheese | |
| Xygalo Siteias PDO | Greece, eastern Crete | Goat and/or sheep milk of local breeds, raw or pasteurised | 7–10 days souring, then about one month at 10–15 °C | |
| Katiki Domokou PDO | Greece, Domokos area of the Othrys mountains | Pasteurised goat milk, or goat and sheep milk | None; eaten fresh, kept cold | |
| Byaslag | Mongolia | Yak or cow milk, raw or boiled | Fresh, not ripened | |
| Caboc | Scotland, Highlands | Double cream from local cow milk, pasteurised | up to 6 months | |
| Caș | Romania | Sheep milk, sometimes cow milk | Fresh; soured up to two weeks when it is to become brânză de burduf | |
| Claquebitou | France, Burgundy | |||
| Crowdie | Scotland, Highlands | Cow milk, pasteurised today | Fresh; shelf life about 14 days | |
| Cuajada | Spain | Milk; skim UHT milk in one Spanish study | Fresh; not ripened | |
| Demi-sel (fresh salted cheese) | France | Cow milk | ||
| Formaggio Zigher | Italy, Veneto | 7 days | None; a mould bloom when mature | |
| Queso llanero | Venezuela, the llanos | The feature does not give the milk for queso llanero; it says most Venezuelan cheeses are now made from cow milk, and many are made from raw milk | ||
| Requeixo | Spain, Galicia | 24 h – 2 days | ||
| Rygeost | Denmark, especially Funen | 24 h | ||
| Snøfrisk | Norway | 80% goat milk and 20% cow cream | ||
| Zhazhik (Armenia) | Armenia | Matsun whey or buttermilk |
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 бяслаг, byasulag, biaslag.
Byaslag is a mild, unripened Mongolian cheese. Yak or cow milk is heated over a gentle fire and curdled by stirring in whey or yoghurt (tarag), so the curd is set mainly by acid and heat; it is then wrapped in cloth and pressed between boards until the whey is out. Lactic bacteria have been isolated from byaslag.
Safety: One source says byaslag is made from raw or cooked milk, and the cheese is fresh and unripened. CDC advises pregnant women, adults over 65 and people with weak immunity to avoid cheese made from raw milk.
A rich Highland cheese made from double cream soured by lactic cultures, with no rennet. The soured cream is salted, pressed to drive out moisture, shaped into small logs and rolled in toasted pinhead oatmeal. The maker says it can be aged for up to six months.
Safety: Made from pasteurised milk and cream.
Also called caș, caş.
Caș is the fresh rennet curd made by setting sheep milk (or cow milk) with lamb or calf rennet and draining it in a cloth under a weight. It is the starting point for other Romanian cheeses; for brânză de burduf it is left unsalted in a fir tub for up to two weeks to sour before it is ground with salt.
Safety: Caș is a fresh curd. The sources describe only warming the sheep milk to about 32–35 °C, with no pasteurising step, and for brânză de burduf the curd then sits unsalted for up to two weeks. ANSES, the French food safety agency, names Listeria, Salmonella and enterohaemorrhagic E. coli as the main hazards of raw-milk cheeses. It advises pregnant women, people over 65, people with weak immunity and young children not to eat raw-milk cheeses, except cooked pressed ones such as Comté.
Also called quiaque-bitou (Burgundian).
A Burgundian fresh goat cheese. Goat milk is set by lactic souring, and the curd is only half drained, so it stays soft and wet in its whey. It is mixed with garlic and herbs such as parsley and chives and eaten fresh.
Also called crowdie, Gruth Dhu (crowdie with cream, oatmeal and pepper).
Crowdie is a soft, crumbly fresh cheese from the Scottish Highlands. Cow milk was left to sour naturally, often with a little rennet, and the warmed curd was hung in muslin to drip, then salted. The crowdies in the 2018 Food Standards Scotland list are all marked pasteurised.
Safety: Slow Food UK says raw-milk crowdie is not allowed in Scotland, because the cheese is moist and keeps only about 14 days, which leaves it open to pathogens. Food Standards Scotland's 2018 review of artisan cheeses says Scotland bans raw drinking milk but places no restriction on selling raw-milk cheese made to the hygiene rules. Every crowdie in the review's table of Scottish cheeses is marked pasteurised.
Also called cuajada, queso cuajada, curdled milk (Spain), Colombian cuajada.
Cuajada is a boundary entry with little or no fermentation. In Spain it is curdled milk, a soft, semisolid dairy product; in Colombia it is a fresh, non-acid curd cheese. Neither is soured by bacteria, so both must be kept cold and eaten fresh.
Safety: Cuajada is not acidified, so Listeria can grow in it. In a survey of fresh cheeses in Quindío, Colombia, Listeria monocytogenes was found in 55 of 103 cuajada samples. In a Spanish lab challenge test on cuajada made from UHT skim milk, Listeria added at about 4 log cfu/mL reached 8.3 log in 3 days at 10 °C, a temperature-abuse condition, in control samples without biopreservatives. Keep it cold and eat it fresh.
Also called Demi-sel, fromage demi-sel, demi-sel cheese.
Demi-sel is a French fresh cow cheese, an unripened curd that is lightly salted and sold in small squares of about 100 g with about 40 % fat. French law reserves the name and defines it in an annex to the 2007 cheese decree. The decree's fromage blanc article says a fermented fromage blanc must have undergone mainly lactic fermentation, and that one sold as fresh must hold live flora when sold; that article names demi-sel only as an exception to its dry-matter allowance.
Made like Fresh lactic (acid-set) cheese family.
Raw whole cow or goat milk is soured, and the soured milk is separated in a cloth into curd and whey. The curd is kneaded several times with chives or other herbs, salt and ground pepper, shaped into small cones of about 150 g and dried in the open air. It is sold at once, after about a week for the table, or kept longer in a cellar for grating.
Safety: The milk is raw and soured, and the sheets describe no heat treatment and give no pH or salt level. The CDC advises people who are pregnant, aged 65 or over or immunocompromised to avoid unheated fresh soft cheeses and any cheese made with raw milk, because of Listeria (CDC).
A hard, salty cheese of the Venezuelan plains, slightly acid and earthy, good for grating. It is a separate cheese from queso guayanés and from the long-salted, thick-rinded queso de año.
Made like Fresh lactic (acid-set) cheese family.
Also called leite trallado, leite tomado, leite mazado, leite callado.
Requeixo is a fresh, unsalted Galician curd of whole raw cow milk, soured by the milk's own bacteria and yeasts at room temperature for one to two days. The curd hangs in cloth sacks for some hours, and the draining time decides whether it ends up spoonable like yogurt or firm like fresh cheese. Some makers use rennet instead; no specification or study we found gives its numbers.
Safety: Requeixo is made from raw milk, not boiled, soured at 20–22 °C for 24 to 48 hours and eaten fresh with no ripening (Slow Food). The US CDC says raw milk can carry germs such as Campylobacter, E. coli, Listeria, Brucella and Salmonella. The US CDC says people at higher risk of Listeria infection, including pregnant women, people 65 or older and people with weak immunity, should avoid cheese made from raw milk unless it is heated to 165 °F (74 °C) or until steaming hot.
Also called rygeost.
Rygeost is a soft fresh cheese from Funen that is smoked for a few seconds. In a published home recipe, heated and cooled whole milk is mixed with buttermilk and a little rennet and left for 24 hours, and the cut curd drains for 5–7 hours. It is then smoked for 20–30 seconds over straw or wood chips topped with stinging nettles.
Safety: No safety source specific to rygeost was found.
Also called Snøfrisk, Snofrisk, Snow fresh.
A fresh, white, spreadable cheese made by TINE from 80% goat milk and 20% cow cream, first sold for the 1994 Lillehammer Winter Olympics. It tastes fresh and tangy with a mild goat character.
Zhazhik is an Armenian home-made cottage cheese made from the whey of matsun (set sour milk) or from buttermilk. A travel guide lists it among the ways Armenian households reuse dairy by-products.
Made like Fresh lactic (acid-set) cheese family.
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
