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Pressed sheep or goat milk cheeses, like Pecorino and Manchego.
142 entries listed here, page 1 of 2.
The shared make of hard pressed ewe cheese family (manchego and pecorino romano as templates). Each cheese below says what it does differently.
| Cheese | Region | Milk | Ripening | Rind |
|---|---|---|---|---|
| Axridda | Italy, Sardegna | 3 months – 2 years | Clay-coated, thin, smooth or slightly rough, grey or hazel | |
| Bovški sir PDO | Slovenia, the Bovec area in the upper Soča valley, Julian Alps | Raw sheep milk, mostly from Bovec sheep; up to 20% goat or cow milk | At least 45 days; over a year for grating cheese | |
| Cacio di Genazzano | Italy, Lazio | 3–6 months | Thin, smooth, straw-yellow | |
| Cacio di nonno Nino di Montalto di Castro | Italy, Lazio | 2–6 months | Thin, semi-hard, ochre or greyish, oily from the olive-oil treatment, with basket marks | |
| Cacio-ricotta | Italy, Molise | 6 months | ||
| Caciocapra | Italy, Veneto | 2–6 months | ||
| Caciotta degli Elimi | Italy, Sicily, province of Trapani, the communes of Calatafimi and Vita | at least 3 months | Thin, straw-yellow, smooth or marked by the rush baskets; coated with clear plastic for sale | |
| Canestrato di Moliterno PGI | Italy, Basilicata | 70–90 % whole ewe milk and 10–30 % whole goat milk, raw or thermised | At least 60 days; primitivo up to 6 months, stagionato 6–12 months, extra over 12 months | |
| Canestrato Pugliese PDO | Italy, Puglia | Whole raw ewe milk only | Two to ten months; used for the table or grating once at least six months old | |
| Caprino conciato del Montemaggiore | Italy, Campania | 2–3 months | Thin, slightly hard, oily, ridged from the baskets, yellow-brown with herb residue | |
| Caprino dell'Aspromonte | Italy, Calabria | 20 days – 5 months | ||
| Caprino nicastrese | Italy, Calabria | at least 20 days | Marked by the rush baskets; white to grey-white when young, straw to brownish-yellow and thicker when aged (ONAF) | |
| Caso maturo del Matese | Italy, Campania | at least 6 months | Firm, rough, moist, deep hazelnut | |
| Caso Vallicelli | Italy, Campania | 3–8 months | Firm, grey with cave moulds | |
| Casu ré pecóra del Matese | Italy, Campania | at least 7 days | Basket-marked and white when fresh, nearly smooth and straw-yellow when semi-aged, rough and brown when aged | |
| Casuforte di Statigliano | Italy, Campania | 6 months – 2 years | Thin, rough, fairly hard, slightly oily; ivory turning reddish with age | |
| Conciato di San Vittore | Italy, Lazio | 45 days – 3 months | Very thin, light straw, covered with the herb rub | |
| Ericino | Italy, Sicilia | 20 days – 4 months | Smooth, fairly thin, straw to light brown; oily from the olive-oil and chilli rub | |
| Fatulì | Italy, Lombardia | 30 days – 3 months | Yellow to brown from the smoke, with grooves left by the grill | |
| Fiore Sardo PDO | Italy, the whole of Sardinia | Raw whole sheep milk from local Sardinian breeds only | At least 3.5 months for table cheese and 6 months for grating cheese | |
| Formaggi di pecora nera di Arbus | Italy, Sardegna | Short ripening, eaten within 60 days; medium and long ripening from 120 days to over a year | Clean, straw darkening with age, thin to fairly thick | |
| Formaggio caprino della Limina | Italy, Calabria | 8–12 months | Hard and thin with rush marks, kept oiled with olive oil and vinegar | |
| Formaggio di capra siciliano | Italy, Sicilia | 20 days | None (fresh) or rough with basket marks, white-yellowish to light ochre, oiled | |
| Formaggio di pecora o capra a pasta pressata (Valle d'Aosta) | Italy, Valle d'Aosta | Whole raw ewe or goat milk (ONAF also lists cow milk with ewe or goat milk added) | At least 3 months (ONAF) | |
| Formaggio di Santo Stefano di Quisquina | Italy, Sicilia | at least 6 months | Hard, deep straw yellow, marked by the rush basket, sometimes oiled | |
| Formaggio e caciotta di pecora sott'olio | Italy, Lazio | Whole ewe milk, raw or pasteurised | 30 days to 3 months (or 3–6 months by area), then 6–12 months under oil | |
| Formaggio pecorino dei Berici | Italy, Veneto | 2–3 months | Fairly thin, slightly hard, straw yellow | |
| Formaggio pecorino fresco di malga | Italy, Veneto | 15 days | Thin, soft, smooth, white-straw | |
| Formatge serrat (queso serrat) | Spain, Catalonia | at least 30 days | Very thin and smooth, waxy-looking, yellow, with no cracks | |
| Idiazabal PDO | Basque Country and northern Navarre, Spain | Raw milk of Latxa and Carranzana sheep | At least 60 days | |
| Il Fossa del Greppo | Italy, Toscana | at least 3 months | Thin, slightly wrinkled, greasy, grey-brown with mould spots | |
| Il grande vecchio di Montefollonico | Italy, Toscana | at least 9.9 months | Thick, hard, oily, beige to light brown with basket marks | |
| Incanestrato di Castel del Monte | Italy, Abruzzo | 4–10 months | Hard, straw-yellow, with the mark of the rush baskets; softer in young cheese | |
| Istarski ovčji sir / Istrski ovčji sir | Croatia and Slovenia, Istria | 2–12 months | Smooth and even; a clear polymer coat is allowed. The Croatian specification describes it as lemon- to dark-yellow, the EU single document as yellow-brown to brown | |
| Kefalograviera PDO | Greece, Western Macedonia, Epirus and the prefectures of Aitoloakarnania and Evrytania | Sheep milk, or sheep milk mixed with goat milk (up to 10 %) | At least 3 months; often kept up to a year | |
| Kefalotyri | Greece and Cyprus | Sheep, goat or a mixture | 3 months | |
| Krčki sir | Croatia, island of Krk | Raw ewe milk, not heat-treated; 7.81 % fat, 5.59 % protein, pH 6.66 on average | 2–4 months | |
| Ladotyri Mytilinis PDO | Greece, island of Lesvos | Ewe milk, or ewe with up to 30 % goat milk, from Lesvos; raw or pasteurised | At least three months at 12–16 °C | |
| Maiorchino | Italy, Sicilia | 8 months | Fairly thin, hard and oily, amber-yellow turning brown | |
| Maiorchino di Novara di Sicilia | Italy, Sicilia | 30 days – 2 years | Fairly thin, hard, oily, amber-yellow turning brown | |
| Marzolino di Lucardo | Italy, Toscana | 30–40 days | Thin, slightly wrinkled with the cloth's weave; pale straw or orange-pink | |
| Marzolino o Marzolina | Italy, Lazio | 30 days – 3.9 months | Absent or a thin skin, white or ivory | |
| Mihaliç peyniri | Turkey, Marmara region | Raw sheep and cow milk in artisanal cheese; no starter | 3 months | |
| Njeguški sir | Montenegro, Njeguši village on Mount Lovćen and the area around it | Sheep milk originally; now often a mix with cow or goat milk | 30 days | |
| Ossau-Iraty | France, western Pyrenees | Whole ewe milk; raw for farm cheese; heat treatment allowed only in dairies | At least 80 days (small format) or 120 days (large format) at 6–15 °C | |
| Paški sir PDO | Croatia, island of Pag and the islets of Maun and Škrda | Whole milk of the native Pag sheep, raw or heat-treated | At least 60 days | |
| Pecorino a crosta fiorita | Italy, Toscana | 2–3 months | Bloomy, wrinkled 'felt' of white or grey mould | |
| Pecorino a latte crudo abbucciato | Italy, Toscana | 20 days – 2 months | Clean, edible; becomes slightly thick and elastic with a marked rim | |
| Pecorino a latte crudo della montagna pistoiese | Italy, Toscana | at least 2 months | Soft to hard, smooth, straw to grey-brown | |
| Pecorino a latte crudo della Provincia di Siena | Italy, Toscana | at least 2 months | Treated with olive oil, smooth, straw-yellow, moderately thin | |
| Pecorino ai bronzi | Italy, Lazio | Raw whole ewe milk from crossbred Massese and Comisana flocks kept on open pasture | About 75 days after drying, 30 in chests and 45 in casks | Hard and smooth, treated with oil and vinegar; straw-yellow turning brown |
| Pecorino alle erbe aromatiche | Italy, Toscana | 30–45 days | None as such; the herb coat is brown-green over a straw-yellow surface | |
| Pecorino bagnolese | Italy, Campania | at least 20 days | Clean or treated with oil, wax, lard, or oil and chilli powder | |
| Pecorino Crotonese PDO | Italy, Calabria | 2–3 months | ||
| Pecorino d'Abruzzo | Italy, Abruzzo | 3–12 months | Hard, straw-yellow, marked by the rush baskets; softer when young | |
| Pecorino dei Monti della Laga | Italy, Lazio | Ewe milk with up to 30 % goat milk, raw or pasteurised | 3–6 months after 10–20 days of drying | Thin to fairly thick, hard, oily, ribbed by the basket; ochre to brown |
| Pecorino del Casentino | Italy, Toscana | at least 20 days | Orange-peel texture; white to pale straw (fresh), golden to light brown (aged) | |
| Pecorino del Matese | Italy, Molise | at least 2 months | Hard, ridged by the rush baskets, hazel darkening with age | |
| Pecorino del Monte Marzano | Italy, Campania | 2–12 months | Treated with oil and vinegar, fairly thick, wrinkled with basket marks, golden to brown | |
| Pecorino del Parco di Migliarino-San Rossore | Italy, Toscana | 2 months | Fairly thin, fairly hard, slightly wrinkled, white to light brown | |
| Pecorino del pastore (Romagna) | Italy, Emilia-Romagna | Whole ewe milk, mostly Sarda breed; made April to October | At least 15 days, up to 6–8 months | Thin, smooth when young, wrinkled and brown with age; often protected with olive oil or tomato conserve |
| Pecorino del Pollino | Italy, Calabria | 3–5 months | Hard, straw-yellow to brown, rush marks, possible mould residues | |
| Pecorino dell'Appennino Reggiano | Italy, Emilia-Romagna | 30 days – 12 months | Pale white-yellow (soft) to brown with grey-green moulds (semi-hard) | |
| Pecorino della Costa Apuana | Italy, Toscana | 2 months | Slightly wrinkled; ivory to light brown with age | |
| Pecorino della Garfagnana e delle Colline Lucchesi | Italy, Toscana | 30 days – 3 months | Thin, slightly wrinkled; straw-yellow when fresh, dark yellow to brown when aged | |
| Pecorino della Locride | Italy, Calabria | 40–50 min | Fairly hard, marked by the rush baskets; white or light straw when young, ochre when aged | |
| Pecorino della Lunigiana | Italy, Toscana | at least 20 days | Fairly smooth; deep straw-yellow, ochre when aged | |
| Pecorino della Sabina (semplice e alle erbe) | Italy, Lazio | Whole ewe milk, raw or pasteurised; aged wheels mostly from spring milk | 1 month (young) to 3–6 months (aged) | Hard, oily; dark straw on the plain type, grey from potato starch on the herb type |
| Pecorino della vallata Stilaro-Allaro | Italy, Calabria | 4–10 months | Hard and wrinkled, with rush-basket marks; white to ochre | |
| Pecorino delle Balze Volterrane DOP | Italy, Toscana | up to 10 days | ||
| Pecorino delle cantine di Roccalbegna | Italy, Toscana | at least 3 months | Hard, amber and greasy, with many white and grey cellar moulds, or coloured by the treatment | |
| Pecorino delle colline senesi | Italy, Toscana | at least 20 days | Thin; white to light straw when fresh, yellow-brown to brown when aged | |
| Pecorino di Amatrice | Italy, Lazio | 6–12 months | Fairly thick, hard, oily; deep yellow or black from the oil and vinegar treatment | |
| Pecorino di Atri | Italy, Abruzzo | 40 days – 2 years | Hard, straw-yellow, with the print of the rush basket; softer when young | |
| Pecorino di Capracotta | Italy, Molise | 2 months – 2 years | Hard, ridged by the basket, straw-yellow to hazel; may show mould spots | |
| Pecorino di Carmasciano | Italy, Campania | 3 months – 2 years | Oily, basket-ridged, deep yellow to brown; sometimes dusted with chilli | |
| Pecorino di Farindola | Italy, Abruzzo | 4–12 months | Hard, ochre-yellow, with rush-basket marks; softer and paler when young | |
| Pecorino di Ferentino | Italy, Lazio | Whole ewe milk; raw from March to May, pasteurised from June to February | 6–7 to 12 months; also sold fresh as primo sale | Wrinkled, yellow to dark yellow, thin to thick |
| Pecorino di Filiano PDO | Italy, Basilicata | Raw whole sheep milk, used within 24 hours of the first milking | At least 180 days | |
| Pecorino di Laticauda | Italy, Campania | 2–12 months | Thin and soft when fresh, thicker, harder and oily when aged; straw to light brown, or red from a pepper sauce |
Bold names have a full page with the animated steps. Blank cells: no sourced value yet.
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
