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Lightly scalded, pressed curds with natural or washed rinds: tommes and monastery cheeses.
331 entries listed here, page 2 of 5.
| Cheese | Region | Milk | Ripening | Rind |
|---|---|---|---|---|
| Formaggella di Menconico | Italy, Lombardia | 15–40 days | Rough and soft, white or ivory | |
| Formaggella di Tremosine | Italy, Lombardia | at least 40 days | Thin, fairly smooth, straw | |
| Formaggetta (delle Valli Arroscia e Argentina) | Italy, Liguria | at least 30 days | None and white when fresh; thin, slightly wrinkled, ivory to pale straw when aged | |
| Formaggetta (savonese, di Stella, della Valle Stura) | Italy, Liguria | 30 days | None and white when fresh; thin, slightly wrinkled, ivory to straw when aged | |
| Formaggetta delle Valli del Levante ligure | Italy, Liguria | 30 days | None when fresh; thin and straw-coloured after short ripening; brown and fairly hard when aged | |
| Formaggi di stazzo | Italy, Abruzzo | at least 30 days | None or thin and natural, with basket marks | |
| Formaggio agordino di malga | Italy, Veneto | 2–8 months | Thin, smooth, cloth-marked; straw yellow to reddish brown | |
| Formaggio Busche | Italy, Veneto | 30 days | Smooth, thin, soft, white | |
| Formaggio caprino del Cilento | Italy, Campania | 7 days – 3 months | Thin, wrinkled by the wicker baskets, white to straw | |
| Formaggio caprino delle Apuane | Italy, Toscana | 40 days – 2 months | Thin, fairly smooth, whitish-yellow | |
| Formaggio Casato del Garda | Italy, Veneto | 30 days – 5 months | ||
| Formaggio Casel bellunese | Italy, Veneto | 2–12 months | Thin, almost smooth, straw yellow | |
| Formaggio Cesio | Italy, Veneto | 15–50 days | None when fresh; very thin, smooth, milk-white when aged | |
| Formaggio Comelico | Italy, Veneto, province of Belluno | Fresco 1–3 months, mezzano over 3 months, vecchio over 5 months | Thin to fairly thin, not fully smooth, straw yellow | |
| Formaggio Contrin | Italy, Veneto | 20–30 days | Thin, rough, white with light grey streaks from surface moulds | |
| Formaggio d'Alpe misto | Italy, Lombardia | 30 days – 3 months | Thin, straw, paler than an all-cow cheese | |
| Formaggio d'Alpe semigrasso | Italy, Lombardia | 2–3 months | Hard, yellowish, darker with age | |
| Formaggio del fieno | Italy, Piemonte | at least 2 months | Thin, straw to hazel, cloth-marked, with hay residues and traces of mould | |
| Formaggio di capra | Italy, Lazio | 20 days – 6 months | Smooth to rough with basket marks; ivory to light straw | |
| Formaggio di capra a pasta molle (Valle d'Aosta) | Italy, Valle d'Aosta | Whole raw goat milk | About 20–25 days at 12–15 °C and 80–85% humidity | |
| Formaggio di Pietracatella | Italy, Molise | at least 2 months | Slightly wrinkled, straw yellow, with rush-basket marks | |
| Formaggio di Santo Stefano d'Aveto (San Stè) | Italy, Liguria | at least 2 months | Thin, elastic, smooth, straw yellow turning brown with age | |
| Formaggio di Sappada | Italy, Veneto | at least 2 months | Smooth, slightly darker than the paste, straw yellow to light hazelnut | |
| Formaggio duro di latte di pecora, capra e vacca | Italy, Campania | 2–12 months | Elastic, straw yellow turning light brown, glossy from washing and oiling | |
| Formaggio Fagagna | Italy, Friuli Venezia Giulia | 2–12 months | Smooth and fairly even, with FAGAGNA stamped on the side | |
| Formaggio Fodom | Italy, Veneto | 2–3 months | Clean, fairly thin, light hazelnut, with FODOM stamped on the side | |
| Formaggio inbriago | Italy, Veneto | Cow milk, as for the base cheese | 2 months – 2 years | Slightly lees-stained ('morchiata'): deep straw yellow from white pomace, violet from red pomace |
| Formaggio malga bellunese | Italy, Veneto | 30–35 days | Thin, cloth-marked, straw-yellow to darker with characteristic moulds | |
| Formaggio misto (Valle d'Aosta) | Italy, Valle d'Aosta | Raw Valdostana cow milk with a varying share of raw goat or ewe milk | 60–90 days at 12–15 °C and 80–85% humidity | Washed, damp, lightly smeared, straw-yellow to reddish |
| Formaggio misto pecora fresco dei Berici | Italy, Veneto | 2 months | Thin, soft, fairly elastic, straw-yellow | |
| Formaggio Moesin di Fregona | Italy, Veneto | 20–25 days | Thin, soft, smooth and elastic, straw-ivory, with the day and month printed on the side | |
| Formaggio Montemagro | Italy, Veneto | at least 3 months | Thin to slightly thick, fairly hard to hard, straw-yellow to reddish | |
| Formaggio morbido del Matese | Italy, Campania | 10 days – 3 months | Soft, elastic, straw yellow with white mould bloom | |
| Formaggio Morlacco | Italy, Veneto | 6–15 days | Barely there and ridged from the moulds, white to straw yellow; not edible | |
| Formaggio Nevegàl | Italy, Veneto | 30 days | Thin to almost absent, soft, straw yellow | |
| Formaggio nostrano veronese | Italy, Veneto | at least 3 months | Thin and elastic, straw yellow | |
| Formaggio Renàz | Italy, Veneto | 3–12 months | Smooth, fairly thin to slightly thick, hard and oily; deep straw to light brown | |
| Formaggio salato (Formadi salât) | Italy, Friuli Venezia Giulia, Carnia | 2–3.9 months | ||
| Formaggio Schiz | Italy, Veneto | 1 h | None; a very thin skin forms after a few days | |
| Formaggio Tosella | Italy, Veneto | 15–30 min | None; soft white surface marked by the moulds | |
| Formaggio Val Seriana | Italy, Lombardia | 4–12 months | Thin and straw when medium-aged; thick, hard and dark straw-brown when long-aged | |
| Formaggio Valmorel | Italy, Veneto | 2 months | Clean; white to deep straw yellow, soft to hard with age | |
| Formaggio Zumelle | Italy, Veneto | 40 days | Clean, thin, soft, elastic, straw-yellow | |
| Formai de Livign | Italy, Lombardia | at least 2 months | Thin, soft, smooth, straw; may show a slight whitish mould; branded "Livigno" | |
| Formai del cìt | Italy, Friuli Venezia Giulia | 6–7 h | None | |
| Frachet | Italy, Piemonte | 15–30 days | Almost none, or a light orange tinge on the outside | |
| Fresa | Italy, Sardegna | 13–20 days | Thin, deep yellow | |
| Frumagit di Curiglia | Italy, Lombardia | 7–21 days | None when fresh; a very thin skin with white bloom or red-orange smear when ripened | |
| Furmai nustran | Italy, Veneto | 30 days – 12 months | Thin, smooth, soft, straw yellow at 30 days; hardens with age | |
| Furmaìn (Formaggetta fresca) | Italy, Emilia-Romagna | Whole cow milk; pasteurised (fresh) or raw or thermised (aged) | Fresh up to 90 days; aged 90 days to a year | |
| Gioda | Italy, Piemonte | at least 2 months | Thin, elastic, dark beige; name branded on one face | |
| Giuncata vaccina abruzzese | Italy, Abruzzo | 1 h | None; milk white with rush-basket marks; ivory to pale straw if salted | |
| Golot (Kolot) peyniri | Turkey, eastern Black Sea | at least 3 months | ||
| Gomolya | Hungary | at least 7 days | ||
| Gorwydd Caerphilly | Made on the family's farm in Wales, then moved to England | Raw, organic cow milk, morning and evening milk mixed | 42 days – 2 months | |
| Hartkäse Alta Badia (Formaggio duro Alta Badia) | Italy, Trentino-Alto Adige, Prov. Bolzano | 3.3–12 months | Hard, dry, rustic, amber yellow | |
| Hochpustertaler fettreduziert (Alta Pusteria semigrasso) | Italy, Trentino-Alto Adige, Prov. Bolzano | at least 56 days | Not edible, thin, fairly soft, light yellow to gold | |
| Ibores PDO | Spain, Extremadura | at least 2 months | ||
| Innichner (San Candido) | Italy, Trentino-Alto Adige, Prov. Bolzano | 42 days | Not edible, thin, smooth, intense straw | |
| Innichner Butterkäse (Caciottina Montanara / Formaggio al burro di San Candido) | Italy, Trentino-Alto Adige, Prov. Bolzano | 21 days | Edible, thin, without cracks, pale straw | |
| Ircano | Italy, Sardegna | 15–30 days | Clean, thin, white to light straw | |
| Italico | Italy, Lombardia | 20–40 days | Thin, smooth, pale yellow | |
| Krasotyri of Kos (tyri tis possias) | Greece, South Aegean Region | at least 30 days | ||
| Laguiole PDO | France, Aubrac plateau | Raw whole cow milk from French Simmental and Aubrac cows; no silage; at least 120 days of grazing a year | At least four months | |
| Lattecrudo di Tremosine | Italy, Lombardia | at least 2 months | Thin, smooth, dry, light straw | |
| Lički škripavac | Croatia, Lika | cow milk, raw or pasteurised, whole; from cows raised in Lika | none; sold fresh with no rind. In the 2026 study hardness rose over 28 days of storage and the squeak faded. | none |
| Livanjski sir PGI | Bosnia and Herzegovina, Livno field | at least 2 months | ||
| Maccagno | Italy, Piemonte | at least 20 days | Thin, smooth, brown to grey; firmer and wrinkled with age | |
| Magnoca | Italy, Lombardia | at least 2 months | Thin, 'flowered', straw-yellow with white, yellow or reddish tints | |
| Magro di latteria | Italy, Lombardia | at least 30 days | Clean, thin, smooth, straw-yellow turning light brown | |
| Magro di Piatta | Italy, Lombardia | at least 45 days | Thin, hard, straw-yellow turning brown or grey | |
| Mahón-Menorca PDO | Spain, Balearic Islands | Cow milk with up to 5 % Menorcan sheep milk; raw for Artesano | Semicurado under 150 days, curado over 150 days; Artesano at least 60 days | |
| Marzolino di Teano | Italy, Campania | 3–6 months | Fairly thin and wrinkled, light straw yellow, covered with dried wild thyme | |
| Matusc | Italy, Lombardia | 30 days – 12 months | Thin, smooth, straw-yellow turning brown with age | |
| Mengen Peyniri | Turkey, Bolu | 24 h | ||
| Misto capra | Italy, Trentino-Alto Adige, Prov. Trento | at least 2 months | Thin, hard, smooth, pale straw | |
| Mollana della Val Borbera | Italy, Piemonte | 12–15 days | None when fresh; after about two weeks light white to straw with white mould | |
| Monte Re | Italy, Friuli Venezia Giulia | at least 4 months | Smooth, fairly regular, straw-yellow | |
| Monte Veronese PDO | Italy, Veneto | at least 25 days | ||
| Montebore | Italy, Piemonte | at least 5 days | None when fresh; then a thin, slightly wrinkled white-straw skin (camisa), yellow-orange when washed |
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
