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Acidified curd stretched in hot water or whey, as for mozzarella and provolone.
131 entries listed here, page 2 of 2.
| Cheese | Region | Milk | Ripening | Rind |
|---|---|---|---|---|
| Provoletta di latte vaccino sardo | Italy, Sardegna | 7 days | Clean, thin, smooth, pale straw | |
| Provolone del Monaco PDO | Italy, Campania | Raw cow milk, never heated above 40 °C; Agerolese breed milk gives the character | At least 180 days (six months) at 8–15 °C | |
| Provolone invecchiato di bufala di Formello | Italy, Lazio | 12 months – 5 years | Thin, slightly elastic to rigid, ochre-yellow | |
| Provolone vaccino (Lazio) | Italy, Lazio | Whole cow milk, raw (Latina) or pasteurised at 70–72 °C (Amatrice) | 30–60 days to 1 year; the ARSIAL description gives 60 days to 1 year | Hard, smooth, straw-yellow, deepening with age, with brownish mould spots |
| Provolone Valpadana PDO | Italy, Po valley | Whole cow milk, kept at no more than 12 °C, used within 60 hours of milking; raw, thermised or pasteurised by type | Dolce at most 2–3 months; piccante over 3 months; P.V.S. (piccante, over 30 kg) more than 8 months | |
| Queijo Cabacinha | Brazil, Minas Gerais | 7 days | ||
| Quesillo (Honduras, Nicaragua) | Central America | Fresh cow milk, whole, part-skimmed or skimmed; raw in artisanal plants | None; eaten fresh | |
| Queso asadero | Mexico, especially the north and the Huasteca of San Luis Potosí | Often raw in small dairies; the sources do not name the species | 30 min | |
| Queso de capas (Mompox) | Colombia, Bolívar | Raw cow milk; a 2014 study also made it from buffalo milk from Carmen de Bolívar (abstract) | No ripening step in the described make; the artisanal cheese has a short shelf life | |
| Queso de mano | Venezuela | Raw cow milk, whole or skimmed | 16–20 h | |
| Queso doble crema | Colombia | |||
| Queso Palmito | Costa Rica | 6 h | ||
| Queso telita | Venezuela, traditional in the south of Bolívar state | 24 h – 2 days | ||
| Ragusano PDO | Italy, Sicily, the Hyblean plateau | at least 3 months | ||
| Redykołka PDO | Poland, Podhale and nearby Carpathian districts | Unpasteurised sheep milk, with up to 40% cow milk | 3–7 days | |
| Scamorza | Southern Italy in origin | Cow milk | Short, under 30 days; 10 days at 4 °C in the Lazio make | |
| Scamorza abruzzese | Italy, Abruzzo | 7–10 days | Fresh none, porcelain white; dried, a thin smooth straw-yellow skin | |
| Scamorza appassita (Cacetto di Supino) | Italy, Lazio | Raw whole cow milk from Ciociaria herds | Fresh within 48 hours, or withered about 10 days | Very thin, elastic, sometimes waxy skin; straw-yellow |
| Scamorza di Montella | Italy, Campania | 10 days – 2 months | Fresh, a thin white skin; aged, a pale to deep straw skin | |
| Scamorza di pecora | Italy, Puglia | 15–20 days | Fresh: none, white; ripened: very thin, smooth, pale straw skin | |
| Scamorza molisana | Italy, Molise | 2–3 days | Thin smooth skin, white to straw; brown if smoked | |
| Scamorza vaccina (semplice e ripiena) | Italy, Lazio | 10 days | Thin, smooth skin, ivory to straw, sometimes waxy | |
| Scamorzini del Matese | Italy, Campania | 10 days – 2 months | Fresh: very thin white skin; semi-aged: thin, smooth, glossy straw rind | |
| Sfoglia di mozzarella | Italy, Campania | 30 min – 2 h | None; smooth, glossy, snow-white surface | |
| Slovenská parenica PGI | Slovakia, the mountain part of the country above 200 m | Raw sheep milk, or raw sheep and cow milk with at least 50% sheep milk | 24 h | |
| Slovenský oštiepok PGI | Slovakia, the mountain part of the country | Sheep, cow or mixed milk; raw on the salaš, pasteurised (73 °C, 15 s) in dairies | 24 h – 3 days | |
| Stracciata del Matese | Italy, Campania | 2–4 h | Very thin white skin, glossy | |
| Strazzatella silana | Italy, Calabria | 3 days | None; smooth shiny cream-white | |
| Sulguni | Georgia | Cow, buffalo or goat milk or a mix; raw or pasteurised | Fresh, sold from 24 hours after salting; may be dried for days or weeks | |
| Svanuri sulguni | Georgia, Svaneti | |||
| Tenili | Georgia, the Samtskhe-Javakheti region and a municipality of Kvemo Kartli | 2–3 days | ||
| Treccia di Massa di Maratea | Italy, Basilicata | 3–4 h | ||
| Treccia di Montella | Italy, Campania | 3–4 h | Almost none; thin, smooth, shiny skin, milk-white to ivory | |
| Treccia di Santa Croce di Magliano | Italy, Molise | 3–4 h | ||
| Treccia dura | Italy, Basilicata | 4–5 h | None; smooth white surface | |
| Vastedda della Valle del Belìce PDO | Italy, Sicily, Valle del Belìce | Raw whole milk of Valle del Belìce sheep | None; eaten fresh, 12–48 hours after salting, and packed in polyethylene | |
| Vastedda palermitana | Italy, Sicilia | 2 days | None; smooth white-ivory surface | |
| Zázrivské vojky | Slovakia, Zázrivá | 2–10 min | ||
| Zázrivský korbáčik | Slovakia, the village of Zázrivá in Orava | Lump cheese from raw or pasteurised cow milk | The specification says springiness falls with ripening | |
| Bebè di Sorrento | Italy, Campania | Thin, soft, smooth, white to pale straw | ||
| Burrini e burrata di bufala | Italy, Campania | Skin; smooth, glossy to matt, white to straw as it ages | ||
| Dil peyniri | Türkiye | cow milk | ||
| Gołka (ser gazdowski) | Poland, Podhale and the Silesian Beskids | Cow milk only | ||
| Mshallaleh / Syrian string cheese | Syria | Traditionally cow milk; sheep and goat versions exist | 45 min – 1 h | |
| Queso crineja | Venezuela | |||
| Queso de hoja (Puerto Rico) | Puerto Rico | Fresh cow milk | None described; a fresh cheese | |
| Queso pera | Colombia, Boyacá | Fresh cow milk | ||
| Riavulillo | Italy, Campania | 3–20 days | Thin, fairly soft skin, yellow-ochre from the smoke | |
| Scamorza di bufala | Italy, Campania | 24 h | Thin elastic skin, waxy after maturing; pearly white, light ochre if smoked | |
| Scamosciata | Italy, Campania | Very thin skin, porcelain white | ||
| Türkmen saçak peyniri (saçaklı peynir) | Turkey, Kars and Ardahan |
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.
A small stretched-curd cow cheese from whole pasteurised milk, made much like caciocavallo but matured for only a few days. The curd is semi-cooked, stretched and shaped like a swaddled baby with a small head, about 0.5 kg. It was probably created for the tourists of the Sorrento peninsula, who wanted a milder taste than aged caciocavallo.
Safety: Made from pasteurised milk.
Also called burrino di bufala.
Buffalo milk is soured with whey starter from the day before and set with calf rennet, and the curd ripens under its whey until it stretches in water at about 90 °C. Pieces of stretched curd are shaped into pouches around balls of butter churned from the whey cream, then briefly brined. It is eaten very fresh or kept up to about a month.
Safety: The milk is thermised or pasteurised. The ONAF sheet gives a few days for the very fresh cheese and up to about a month for the fresh one, in cool, ventilated cellars or stores or in conditioned rooms. It says that since fridges spread, the cheese is eaten only as a fresh table cheese.
A Turkish stretched-curd cheese made from cow milk.
Made like Pasta filata (stretched-curd) cheese family.
Also called gołka, gołki, ser gazdowski, pucok, kara, golka.
Cow milk is warmed to 36–37 °C and set with rennet, and the curd is kneaded, scalded in hot water and pressed into a decorated cylinder, then smoked in a farmhouse smokehouse. It is the cow-milk cousin of the sheep-milk oscypek, made when the ewes were not being milked.
Safety: In 20 market samples the histamine content stayed under 50 mg/kg, but some had high levels of other biogenic amines and many had Enterobacteriaceae, showing hygiene lapses. Buy from makers who keep the milk and curd clean.
Also called jibneh mshallaleh, Tresse cheese.
A Syrian stretched-curd string cheese. Cheese curd is melted, kneaded with salt and nigella seed, stretched and twisted or braided into a rope, then chilled; it pulls apart into strings. Traditional versions are flavoured with mahleb and nigella and may be soaked in brine before braiding.
Safety: Keep chilled; the home recipe gives up to one week in the fridge or three months frozen.
Also called clineja, queso de trenza.
A Venezuelan braided pasta filata cheese of cow milk, or cow and goat milk, often raw. The curd is precooked in a pan until it turns elastic, like queso de mano and guayanés, then stretched, braided and packed in containers.
Also called queso de hoja, leaf cheese.
Fresh cow milk is set and the curd is cut into thick blocks that drain for several hours. The blocks are scalded in water or whey at 150 °F (65.5 °C), flattened with a wooden paddle, salted, folded in layers and squeezed in a cloth. Cut open, the thin layers look like leaves stacked on one another, which gives the cheese its name.
Also called queso de mano (Boyacá), queso charaleño, queso campesino tipo mozzarella.
Queso pera is a fresh Colombian pasta filata cheese shaped like a pear. Cow milk is set with rennet and the curd is left a few hours to sour until its pH falls from 6.6 to about 5.2, then stretched in water or brine above 70 °C, shaped and briefly brined.
A miniature caciocavallo from Vico Equense whose name means "little devil", for its size and its spicy heart. Raw cow milk is set with whey starter and calf rennet, the curd sours about 2 hours under its whey, and pieces of the stretched paste are filled with black olives and a piece of chilli, shaped into a small pear, brined and briefly smoked. It is eaten fresh or cooked on embers, and ripens 3–20 days.
Safety: Made from raw milk and eaten fresh or after 3 to 20 days. Pieces of curd are worked by hand in boiling whey. The ONAF sheet gives no temperature for the curd itself and classes the curd as uncooked. 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.
Whole buffalo milk, raw or pasteurised, is set at 38 °C with calf rennet and an acid farm whey starter in 10–15 minutes. The curd is broken once to hazelnut size and left under its whey for 24 hours to sour, then stretched with water at 94 °C into a ribbon and shaped by hand into a ball with a little head. It is firmed in cold water, brined, sometimes smoked over straw, and sold at once or after 10–15 days at about 4 °C.
Safety: Made from raw or pasteurised milk; stretching water is at 94 °C, and the cheese is kept at about 4 °C. For the raw-milk version, NHS pregnancy advice says unpasteurised dairy foods may contain listeria, which can cause miscarriage or stillbirth.
Evening and morning cow milk is filtered, warmed and set with liquid calf rennet. The curd is broken to olive size, left to sour at room temperature until it stretches, then cut in strips and stretched by hand in boiling whey into a long loaf. It is brined and sold fresh.
Safety: Made from raw milk and sold fresh; the curd is stretched in boiling whey. NHS pregnancy advice says unpasteurised dairy foods may contain listeria, which can cause miscarriage or stillbirth.
Also called tel, iplik, kadayıf, saç peyniri (Oltu).
A thread cheese of the Turkmen villages of Kars and Ardahan, named for its fringe-like strands. It can be made from sheep, goat or cow milk, but cow milk is preferred, because fatty milk is hard to shape. The curd is pulled into fine threads and heavily salted, so it ripens little.
Safety: The thesis found the market cheeses unstandardised and called for hygiene training and a standard method; the high salt slows ripening.
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
