Other cheeses

Also called artisou, artison, fromage aux artisous, Velay mite cheese, tomme aux artisous.

A cow-milk farmhouse tomme from Haute-Loire that ripens in warm, damp cellars where cheese mites, the artisous, live on the rind. Genetic and chemical studies of the mites at an Artisou farm found Tyrolichus casei, whose secretions give the rind a lemony note. No published source gives its make or ripening numbers.

1. Make a small farmhouse tomme
2. Ripen in a warm, damp cellar with mites

• Shimano S., Hiruta S.F., Shimizu N., Hagino W., Aoki J.I., OConnor B.M. 2022, Do 'cheese factory-specific' mites (Acari, Astigmata) exist in the cheese-ripening cabinet?, Experimental and Applied Acarology 87:49–65, doi:10.1007/s10493-022-00725-8 (abstract)
• Shimizu N., OConnor B.M., Hiruta S.F., Hagino W., Shimano S. 2022, Mite secretions from three traditional mite-ripened cheese types, are ripened French cheeses flavored by the mites (Acari, Astigmata)?, Experimental and Applied Acarology 87:309–323, doi:10.1007/s10493-022-00734-7 (abstract)
• Marion S. 2018, Le fromage fermier 'l'Artisou de Haute-Loire' sur la longue route vers l'AOP, Réussir Agriculture Massif Central, 16 May 2018 (news)
• The Connexion, Creepy-crawlie cheese in AOP bid, 17 February 2017 (news)
• Generation Voyage, Les 5 fromages moins connus d'Auvergne-Rhône-Alpes à découvrir (travel page)

A catalogue of Australian and New Zealand cheeses that have no entry of their own. They share no single process. One food code covers both countries and defines cheese as milk coagulated by rennet or other agents, with the whey partly drained, ripened or not.

• Food Standards Australia New Zealand, Australia New Zealand Food Standards Code, Standard 2.5.4 Cheese (F2015L00414, made 25 March 2015, in force from 1 March 2016)

Also called ব্যান্ডেল চিজ, Bandel.

Bandel is a boundary entry, an acid-set fresh cheese with no reported ripening by microbes. Cow milk is curdled with an acid such as lemon juice, or a family's secret agent that may be soured whey. The curd is drained, kneaded and moulded into small discs, coated in salt and cured for at least two days; one version is then smoked over a cow-dung fire.

1. Curdle the milk with acid
2. Strain, knead and mould into discs
3. Coat with salt and cureat least 2 days
4. Smoke (brown Bandel)

• Sethu D. 2022, A slice of Bandel cheese, The Better India, 10 October 2022
• Drishya 2024, A brief history of Bandel, the Bengali cheese with a colonial past, Homegrown, 11 September 2024
• Wikipedia, Bandel cheese (outline only)

Also called 임실치즈.

The cheese of Korea's first domestic cheese factory, begun in Imsil by a Belgian priest who had local farmers raise goats and turn surplus goat milk into cheese; production later switched to cow milk. Fresh milk from local farms is pasteurised and made into cheese the way Western cheeses are, and most of it is a mozzarella-like pizza cheese.

1. Collect and pasteurise the milk
2. Make the cheese
3. Finish as pizza cheese or ripen

• Jang Dae-suk and Lee Min-a (2005). A 4-decade history of cheesemaking. Korea JoongAng Daily, 21 June 2005
• Lee Hwa-jeong (2012). 국내산 우유로 만든 임실 치즈 (Imsil cheese made from domestic milk). Jeonbuk Ilbo, 6 December 2012

Also called جبنة عربية, جبنة بيضاء, Arab cheese, white cheese, jibneh.

Jibneh Arabieh (Arabic for "Arab cheese", also called jibneh baida, "white cheese") is a fresh cheese with a milky quality, a pronounced saltiness, a medium-firm body and excellent meltability. It can also be boiled before eating. It began with Bedouins using goat or sheep milk; the current practice is to use cow milk and to add mahleb. In a study of jibneh from Saudi markets, Lactococcus lactis and Lactobacillus helveticus made up most of the reads.

Made like White brined cheese family (Feta PDO as template).

Safety: Fresh, lightly fermented cheese. Market samples carried a few pathogen sequences at very low levels, so keep it cold.

• Wikipedia, Levantine cheese (formerly List of Syrian cheeses), section Jibneh Arabieh
• Yasir M., Alkhaldy A.A., Soliman S.A., Turkistani S.A., Azhar E.I. 2023, Metagenomic insights into the microbiome and resistance genes of traditional fermented foods in Arabia, Foods 12(18):3342

Also called 乳饼, rǔbǐng, milk cake.

Rubing is a firm, fresh Yunnan cheese made by heating goat milk and curdling it with sour whey or a vine extract, then pressing the curd into a block. It is a boundary entry. The curd is set by acid and heat, but the sour whey that sets it is itself a lactic ferment.

Composition (lab cow-milk version)

Moisture 52.94 %, protein 20.09 %, fat 22.54 % in an optimised cow-milk process

1. Heat the goat milk
2. Add sour whey or vine extract to curdle
3. Scoop into cloth, wring, press between boards

Safety: The fermented whey is rich in lactic bacteria, but one metagenomic study found Escherichia coli abundant in the cheese itself, and S. aureus was found in 29 % of samples in another. Total biogenic amines were low (4.69 mg/kg in cheese).

• Wikipedia, Rubing (citing Allen & Allen, Mozzarella of the East: cheese-making and Bai culture, SIL International)
• Yang X. et al. 2013, identification and diversity of lactic acid bacteria in rubing and sour whey from the Sani area of Yunnan, Modern Food Science and Technology 29(9):2131–2140 (abstract)
• Yang S. et al. 2026, Metagenomic sequencing reveals the similarities and differences in microbial community structure and diversity between fermented whey and Rubing cheese, a fresh goat milk cheese, Food Research International 237:119400 (abstract)
• Prabakusuma A.S. et al. 2021, Prevalence and antimicrobial resistance profiling of Staphylococcus aureus isolated from traditional cheese in Yunnan, China, 3 Biotech 12(1):1
• Tao L., Pan X., Lin J., Wang H., Huang A. 2017, Optimization of processing parameters and nutritive composition analysis of milk cake (Chinese cheese), Food Science (食品科学) 38(6):221–229, doi:10.7506/spkx1002-6630-201706035 (abstract)
• Allen B., Allen S. 2005, Mozzarella of the East (Cheese-making and Bai culture), SIL International, Ethnorêma 1/2005
• Wei G. et al. 2022, Insights into in vitro digestion properties and peptide profiling of Chinese rubing PDO cheese prepared using different acidification technology, Food Research International 158:111564 (abstract)

Also called さくら, さくらチーズ, Sakura, Sakura (Kyodo Gakusha Shintoku).

Sakura is a soft fresh cheese from a Hokkaido farm, served with salted cherry blossom and leaf. The farm adds lactic bacteria plus two yeasts, one from sake and one isolated from local wild cherries, and usually ripens it for 10 days.

1. Make a soft cheese
2. Add the yeasts
3. Ripen10 days
4. Add salted cherry blossom and leaf

• Ministry of Agriculture, Forestry and Fisheries of Japan 2022, aff magazine June 2022, 自然と風土が生み出す日本各地のご当地チーズ (Sakura, Kyodo Gakusha Shintoku Farm)
• Wikipedia, Sakura cheese (outline only)
• Airmail, The big cheese, 2024-04-06
• Fortune, Japanese cheese artisan Tokachi raclette collective

Also called formatge de tupí.

Tupí is a soft, spreadable Pyrenean cheese paste. Fresh or too-dry cheese is broken up, packed into a glazed clay jar (the tupí), usually with aiguardent or another spirit and sometimes olive oil, stirred for the first days and left covered to ferment for at least two months. It began as a way to save cheeses that were too dry or starting to spoil.

1. Set and press the curd35 °C
2. Crumble into the jar with spirit
3. Stir the first days4–5 days
4. Cover and fermentat least 2 months

• Generalitat de Catalunya, Departament d'Agricultura, Inventari de productes de la terra, sheet «Formatge de tupí» (productes de la terra 36)
• Viquipèdia (ca), Formatge de tupí
• Wikipedia (en), Tupí