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Acidified curd stretched in hot water or whey, as for mozzarella and provolone.
131 entries listed here, page 1 of 2.
The shared make of pasta filata (stretched-curd) cheese family. Each cheese below says what it does differently.
| Cheese | Region | Milk | Ripening | Rind |
|---|---|---|---|---|
| Abaza peyniri (Sakarya Abhaz peyniri) | Turkey, Sakarya province | Whole cow milk, boiled | 2 months at 3–6 °C | |
| Acharuli chlechili (Adjarian chlechili) | Georgia, Autonomous Republic of Adjara | 30 days – 2 months | ||
| Ainuzzi | Italy, Sicilia | 24 h | Thin skin, milk-white to light straw after a few days | |
| Animaletti di provola | Italy, Calabria | 4–5 days | None; surface just dried, smooth, straw-yellow | |
| Bocconcini alla panna di bufala | Italy, Campania | None or a thin skin; smooth, glossy, damp, bluish porcelain white | ||
| Burrata di Andria PGI | Italy, Puglia | Cow milk, raw or pasteurised, plus cream | None; a fresh cheese kept at 4 °C ±2 | |
| Burrata di bufala | Italy, Lazio | 12 h | None; glossy porcelain-white skin | |
| Burrell' (Scamorza con burro all'interno) | Italy, Lazio | Cow milk, whole; raw at Picinisco, pasteurised at 68–70 °C for 30 s at Cassino | About 7 days of drying at Picinisco (7–10 days in one ONAF sheet); none at Cassino | |
| Burrino | Italy, Molise | at least 2 months | Very thin, glossy, straw-yellow (especially when made in spring) | |
| Butirro | Italy, Calabria | 7 days – 2 months | ||
| Caci figurati | Italy, Sicilia | 30 days – 3 months | ||
| Caciobarile | Italy, Campania | 4–6 months | ||
| Caciocavallo abruzzese | Italy, Abruzzo | 3 months – 2 years | ||
| Caciocavallo affumicato | Italy, Campania | 60 days to more than 12 months | Fairly thin, smooth, matt; straw to orange | |
| Caciocavallo del Formicoso | Italy, Campania | 24 h | Clean, straw-yellow, darkening to leather colour and thickening with age | |
| Caciocavallo del Matese | Italy, Campania | up to 18 months | ||
| Caciocavallo di Agnone | Italy, Molise, Alto Molise | 2 months – 2 years | Thin, hard, smooth, hazel; mould-mottled if long aged | |
| Caciocavallo di bufala | Italy, Campania, the buffalo mozzarella provinces of Napoli, Salerno and Caserta | at least 2 months | Clean, smooth, white to straw (ochre if smoked); mould spots on aged cheese | |
| Caciocavallo di bufala (semplice e affumicato) | Italy, Lazio | 20 days – 3 months | ||
| Caciocavallo di Castelfranco | Italy, Campania, province of Benevento, Castelfranco in Miscano and nearby villages of the Miscano valley | 3 months – 2 years | Clean, smooth, pale to deeper straw; thin to slightly thick | |
| Caciocavallo di Ciminà | Italy, Calabria, province of Reggio Calabria, the Aspromonte foothills of the Ionian side | 90–95% Podolica cow, 5–10% goat, raw | at least 2 days | Fresh: none, smooth shiny white; aged: thin, fairly hard, wrinkled, whitish-yellow |
| Caciocavallo di grotta del Cervati e delle Gole di Pertosa | Italy, Campania, province of Salerno, the Tanagro valley, Monte Cervati and the Alburni mountains | 4 months – 2 years | Mouldy; pale straw to grey depending on surface mould | |
| Caciocavallo di Massa di Maratea | Italy, Basilicata, province of Potenza, the commune of Maratea | up to 2 months | None or thin; smooth, white | |
| Caciocavallo di Supino | Italy, Lazio | at least 15 days | Thin, smooth, straw-yellow | |
| Caciocavallo irpino di grotta | Italy, Campania, province of Avellino, the mountain areas of the Ufita and Ofanto valleys, Terminio–Cervialto and the Alta Irpinia | 45 days – 2 years | Clean, smooth, straw to light brown; light white mould traces | |
| Caciocavallo palermitano | Italy, Sicily, province of Palermo | at least 30 days | Clean, smooth, sharp edges; straw to amber or brown, up to about 3 mm | |
| Caciocavallo Podolico | Italy, Basilicata | Raw milk of Podolica cows or their crosses, or of other cows at pasture | 6 and 12 months in one study; large forms up to 4–5 years | |
| Caciocavallo podolico dauno | Italy, Puglia, province of Foggia, the Gargano and the Sub-Appennino Dauno | 6–12 months | Thin, smooth, shiny; alabaster to amber yellow | |
| Caciocavallo podolico dei Monti Picentini | Italy, Campania, the Picentini mountains: Montella, Bagnoli Irpino, Cassano Irpino, Nusco, Volturara Irpina and Serino | at least 15 days | Clean; alabaster white when young, straw to reddish-yellow when aged | |
| Caciocavallo Silano PDO | Italy, southern Apennines | Raw cow milk only, which may be thermised at the dairy to 58 °C for 30 seconds | At least 30 days; 'extra' at least 4 months; 'gran riserva' at least 9 months | |
| Caciocavallo stagionato in grotta del Tanagro | Italy, Campania, province of Salerno, the communes of the Tanagro valley, above all Caggiano | 3 months – 2 years | Clean, smooth, matt, pale straw; mould removed at the end of ageing | |
| Caciocavallo vaccino (semplice e affumicato) | Italy, Lazio | 15 days – 8 years | Thin, smooth, straw-yellow; darker when smoked | |
| Caciocchiato | Italy, Campania, province of Avellino, the commune of Ariano Irpino | 2–12 months | Thin, smooth, yellowish to light hazel; light brown when smoked | |
| Caciotta di vacca ciociara (semplice e alle erbe) | Italy, Lazio, province of Frosinone, the commune of Ferentino | 10–20 days | Thin, smooth, elastic, white; ochre after smoking | |
| Caciotto di Cirella di Platì | Italy, Calabria | 30 days – 4 months | ||
| Cașcaval de Săveni PGI | Romania, northern half of Botoșani County | Raw cow milk from the delimited area of Botoșani County | At least 60 days at 2–8 °C | |
| Casizolu | Italy, Sardegna | 30 days – 15 months | Clean, thin, smooth, yellow to ochre | |
| Casizolu di pecora | Italy, Sardegna | at least 7 days | Thin, smooth, yellow | |
| Chechil | Armenia, Georgia | Skimmed cow milk | 5–10 min | |
| Ciambella di Morolo | Italy, Lazio | 20–30 days | Smooth, smoke-yellow | |
| Civil peyniri / küflü civil | Türkiye, Erzurum province | Skimmed cow milk; civil has at most 3% fat and at most 5% fat in dry matter | Civil is eaten fresh or kept in brine; küflü civil ripens at least 60 days | |
| Cofanetto | Italy, Sicilia | 20 days – 12 months | Smooth with sharp corners; light straw when young, amber to brown and up to about 3 mm thick when aged | |
| Cosacavaddu ibleo | Italy, Sicilia | 24 h | Smooth, thin and compact, golden or straw, darkening with age; rubbed with olive oil | |
| Diyarbakır Örgü Peyniri | Turkey, Diyarbakır province and its districts | 3 months | ||
| Farci-provola | Italy, Calabria | 4–5 days | Very thin, smooth skin, ivory to pale straw | |
| Fior di latte / Mozzarella STG | Italy | Whole milk that arrives raw and is pasteurised at the dairy (TSG) | Fresh; sold in liquid and kept at 0–4 °C | |
| Fiordilatte dell'Agro Pontino | Italy, Lazio | Whole cow milk from the Agro Pontino, protein above 3 % and fat above 3.6 % | None; eaten very fresh | None; a thin, smooth, glossy pearl-white skin |
| Formaella Arachovas Parnassou PDO | Greece, Arachova on Mount Parnassus | Goat milk, sheep milk or a mix | 4 days | |
| Gibna mudaffara (braided cheese) | Sudan | 12 h | ||
| Gran cacio di Morolo | Italy, Lazio | Whole raw cow milk | At least 5 months (1 kg) to about 18 months (5 kg) | |
| Kars Kaşarı | Türkiye, Kars and Ardahan provinces | 3–6 months | ||
| Kashkaval / Kaşar | Bulgaria and the Balkan Peninsula | Balkan is sheep milk, Vitosha cow milk, Preslav a mixture (BDS 14:2010, as summarised) | 2–6 months for the full aroma | |
| Kasseri PDO | Greece | Sheep milk, or sheep milk mixed with goat milk | At least 3 months | |
| Klenovecký syrec | Slovakia, Gemer-Malohont | at least 20 days | Closed surface stamped with a toothed circle around a cross or four-leaf ornament | |
| Malkara Eski Kaşar Peyniri | Turkey, Tekirdağ province | at least 3 months | Hard, thick, dirty-straw to dark-straw yellow | |
| Manteca del Cilento | Italy, Campania | 25 h | Thin skin, white to straw; harder with age | |
| Mavrovo mountain-pasture kashkaval (Galichki kashkaval) | North Macedonia, Mavrovo National Park on Bistra mountain | Raw sheep milk from summer mountain pastures; no starter | 45 min | |
| Meskhuri chechili (Meskhetian chechili) | Georgia, Samtskhe-Javakheti | 5–10 min | ||
| Metsovone PDO | Greece, Epirus, Metsovo province of the Ioannina prefecture | Cow milk, or cow milk with up to 20% sheep or goat milk, from the Metsovo area | At least 3 months at 15–17 °C before smoking | |
| Mozzarella di Brugnato | Italy, Liguria | 30–45 min | None, or a very thin skin | |
| Mozzarella di Bufala Campana PDO | Italy, Campania, with parts of Lazio, Puglia and Molise | Whole fresh Italian Mediterranean buffalo milk, at least 7.2% fat and 4.2% protein, used within 60 h of milking | None; sold fresh in its liquid | |
| Mozzarella di vacca (Molise) | Italy, Molise | Whole cow milk of local breeds, raw or thermised | 20 days | None; smooth, glossy, porcelain-white skin |
| Mozzarella nella mortella | Italy, Campania | 12–24 h | None; a thin white skin marked by the myrtle leaves | |
| Mozzarella o Fior di latte | Italy, Puglia | 10 min – 7 h | None; a very thin white skin | |
| Mozzarella silana | Italy, Calabria | 24 h | None; a smooth, shiny skin | |
| Mozzarelle di Avigliano | Italy, Basilicata | 2 h | None; a thin, smooth, shiny white skin | |
| Mugnaia di bufala | Italy, Lazio | 4–4.5 h | None or a soft, clean skin | |
| Oravský korbáčik PGI | Slovakia, Orava river basin | 2–10 min | ||
| Oscypek | Poland, Podhale and nearby Tatra and Beskid areas | Raw sheep milk, at least 60 %, with optional Polish Red cow milk | 3–7 days | |
| Pallone di Gravina | Italy, Puglia | 3–4 days | Thin to medium, smooth, straw to amber; brownish mould spots may stay after washing | |
| Piddiato | Italy, Sicilia | 20 days – 12 months | None; smooth, soft white surface | |
| Pirotski kačkavalj | Serbia, Pirot and its surroundings | Cow, sheep or, usually, mixed milk | About two months; the national kačkavalj standard requires at least 8 weeks | |
| Provola affumicata | Italy, Campania | 2 days – 5 months | A thin, soft, straw-yellow skin when fresh; a drier ochre to reddish rind when aged | |
| Provola affumicata di bufala | Italy, Campania | at least 2 days | A thin, soft, straw-yellow to ochre skin | |
| Provola dei Monti Sicani | Italy, Sicilia | up to 30 days | A very thin, smooth skin or clean rind, white to straw-yellow | |
| Provola delle Madonie | Italy, Sicilia | 10–15 days | A thin, smooth, straw-yellow rind; dark hazel in the smoked type | |
| Provola di bufala (semplice e affumicata) | Italy, Lazio | Raw whole buffalo milk | At most one week | Thin, smooth skin; white to pale yellow, hazelnut-brown if smoked |
| Provola di vacca (semplice e affumicata) | Italy, Lazio | Whole cow milk, raw (Latina) or pasteurised | Primo sale after 1–2 days; traditionally over 30 days and up to 6 months | Smooth, glossy; white (primo sale) to straw-yellow, amber when smoked |
| Provola e caciotta a pasta filata | Italy, Trentino-Alto Adige, Prov. Trento | 2–3 h | A thin, smooth, soft skin, white or brown if smoked | |
| Provola siciliana | Italy, Sicilia | 30 days – 3 months | Thin, smooth, ivory to amber-yellow |
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
