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Lightly scalded, pressed curds with natural or washed rinds: tommes and monastery cheeses.
331 entries listed here, page 3 of 5.
| Cheese | Region | Milk | Ripening | Rind |
|---|---|---|---|---|
| Monteson | Italy, Trentino-Alto Adige, upper Val di Non | 30 days – 2 months | Rough, light brown, fairly thin | |
| Morbier | France, Jura massif | Raw cow milk from Montbéliarde or French Simmental herds | At least 45 days at 7–15 °C on spruce boards | |
| Mortrett | Italy, Piemonte | 2–12 months | None when just made; more present and darker with age, yellow-pink; very dark when smoked | |
| Mostviertler Schofkas | Austria, Lower Austria | Pure sheep milk, or a blend with at least 51 % sheep milk | 24 h | |
| Motelì | Italy, Lombardia | 3–15 days | None; snow white, yellowing slightly with time or smoke | |
| Murtarat | Italy, Piemonte | at least 2 months | Slightly rough, straw to light brown or grey; sometimes coated in the flavourings | |
| Musulupu dell'Aspromonte | Italy, Calabria | 1 h | None; smooth and ivory white, printed with the mould's design | |
| Mutschli | Switzerland, German-speaking Switzerland, Valais, Fribourg and the Romansh-speaking area | Cow milk, raw on the alps; thermised or pasteurised in valley dairies | Ready from about 2 weeks; fully ripe at 3 months | |
| Nostrale d'Alpe | Italy, Piemonte | 35 days – 12 months | Smooth, dark grey-straw, darker with age | |
| Nostrano grasso | Italy, Lombardia | at least 6 months | Darkens as the cheese ages | |
| Nostrano semigrasso | Italy, Lombardia | 10–16 months | ||
| Ovčí hrudkový syr – salašnícky | Slovakia, mountain and foothill sheep farms | Fresh raw sheep milk, made in spring and summer | 2–3 days | |
| Ovčí salašnícky údený syr | Slovakia | 2–3 days | ||
| Padraccio | Italy, Basilicata | 30 min | None; white, smooth surface | |
| Panerone | Italy, Lombardia | 10–15 days | Thin, smooth, yellowish turning pinkish from surface moulds; not edible | |
| Pastorella del cerreto di Sorano | Italy, Toscana | 21 days | Thin, soft, smooth, brick-red from rubbing with ripe tomato | |
| Payoyo | Villaluenga del Rosario and the Sierra de Grazalema, Cádiz, Spain | Raw Payoya goat milk; mixed goat and Merina de Grazalema sheep milk in some cheeses | 60 days in the study make; ripening varies by product | |
| Paznauner Almkäse | Austria, Tyrol, the Paznaun valley and its side valleys | at least 42 days | Firm, yellow to brownish, no cracks, sometimes with a thin dried smear | |
| Pecorino salaprese | Italy, Campania | 24 h | Often none, or thin, soft and greasy, white to ivory, with basket marks | |
| Port-Salut / Saint-Paulin | France | Cow milk, generally pasteurised | About 4 weeks at about 12 °C, rind washed often | |
| Pressato a mano | Italy, Lazio | Raw whole ewe milk, November to June | None or short, up to 80 days; ONAF gives about 15 days | Thin, soft, rough; straw-yellow after smoking, grey-brown with age |
| Primo sale di latte ovino | Italy, Lazio | 24 h – 7 days | None, or a very thin soft white rind | |
| Primosale stagionato di Cuffiano | Italy, Campania | 20–25 days | Thin, soft, deep straw, with basket marks | |
| Queijo coalho | Northeast Brazil | Whole or standardised milk; the federal regulation and the Embrapa manual do not name the species, and one study covers goat coalho. Raw in artisanal making, pasteurised under the federal regulation | 5–10 days | |
| Queijo colonial | Southern Brazil | Cow milk, raw on farms, pasteurised in Santa Catarina inspected dairies | Usually 30–75 days on farms; at least 10 days at no more than 10 °C in Santa Catarina inspected dairies | |
| Queijo do Pico | Portugal, Azores | 20 days | ||
| Queijo Mestiço de Tolosa | Portugal, Portalegre district | Raw ewe and goat milk in ratios 20:80, 40:60 or 60:40 | 21–28 days | |
| Queijo Minas Artesanal da Canastra | Brazil, Minas Gerais | at least 22 days | Thin, smooth, yellow, darker at edges; white or green mould with age | |
| Queijo Minas Artesanal de Araxá | Brazil, Minas Gerais | at least 14 days | ||
| Queijo Minas Artesanal do Campo das Vertentes | Brazil, Minas Gerais | at least 22 days | ||
| Queijo Minas Artesanal do Serro | Brazil, Minas Gerais | at least 17 days | Thin, without cracks | |
| Queijo serrano | Southern Brazil, Campos de Cima da Serra | Raw whole cow milk, set straight after milking | At least 60 days above 5 °C (RS standard); a shorter period is allowed under federal rules for artisanal cheeses | |
| Queso amasado (Carchi) | Ecuador, Carchi province | Milk (the sources do not name the animal); heat-treated in the dairy flow studied | None; fresh | |
| Queso Camerano | Spain, La Rioja | Goat milk only; pasteurised except for curado, which may be raw | at least 15 days | |
| Queso Casín PDO | Spain, Asturias | Raw whole cow milk from Casina, Asturiana de los Valles and Friesian cows in Caso, Sobrescobio and Piloña | At least 60 days from the day of making | |
| Queso cremoso | Argentina | Whole or standardised cow milk, cream may be added; pasteurised | At least 20 days under 2.5 kg, at least 30 days for 2.5–5.0 kg, in the cold | |
| Queso de Acehúche | Spain, Extremadura | at least 40 days | Waxy yellow to dark ochre; natural, paprika-coated (pimentonada) or rubbed with oil | |
| Queso de bola de Ocosingo | Mexico, Chiapas | Raw cow milk enriched with cream for the core; skimmed milk for the skin | Curd soured at least 21 days before wrapping; 45-day versions are also sold | |
| Queso de l'Alt Urgell y la Cerdanya | Spain, Catalonia | at least 45 days | Natural, slightly moist, light brown, smelling of the surface cultures | |
| Queso de Murcia al Vino PDO | Spain, Region of Murcia | Whole Murcian goat milk, at least 4.7 % fat and 3.4 % protein | At least 45 days, 30 days for pieces of 500 g or less, at 9–13 °C | |
| Queso de Murcia PDO (fresco and curado) | Spain, Region of Murcia | Whole milk of Murciana goats only | at least 2 months | Fresco: almost none, with basket-weave marks; curado: smooth, waxy to ochre |
| Queso de Peñamellera | Spain, Asturias | 10–30 days | Yellowish, with the checked print of the hazel drying rods | |
| Queso de poro de Balancán | Mexico, Tabasco | Raw cow milk, usually from Cebuino cattle and their crosses with European breeds | A seven-day make with a slight ripening of the paste | |
| Queso de Porrúa | Spain, Asturias | 3 days | ||
| Queso de Tafí del Valle | Argentina, Tucumán | Pasteurised cow milk from herds in the delimited area | At least 30 days | Natural rind under 0.5 cm thick; surface smooth or slightly rough and dry |
| Queso del Cebreiro (Cebreiro PDO) | Spain, Galicia | at least 45 days | None (fresh); poorly differentiated, yellow to deep yellow (cured) | |
| Queso Nata de Cantabria PDO | Spain, Cantabria | Whole, pasteurised milk of Friesian cows | At least 7 days after salting | Soft and bone-coloured |
| Queso Paipa | Colombia, Boyacá, the municipalities of Paipa and Sotaquirá | 21–28 days | ||
| Queso paria | Peru, Puno region | Pasteurised cow milk; sometimes sheep milk | None; ready the day after making. Peruvian technical standard NTP 202.044 (2014) treats it as an unripened cheese | |
| Queso Turrialba | Costa Rica, Cartago | 8–24 h | ||
| Quesucos de Liébana PDO | Spain, Cantabria | Blend of two or three of cow, sheep and goat milk | 2 months | |
| Raclette de Savoie PGI | France, Savoie and Haute-Savoie, with some municipalities of Ain and Isère | At least 8 weeks on wooden boards | ||
| Raclette du Valais | Switzerland, canton of Valais | Raw cow milk, cooled only | At least 3 months at 7–14 °C and 88–96 % RH; à la coupe at least 2 months; à rebibes at least 12 months at 4–14 °C and 70–80 % RH | |
| Ras (Romi) | Egypt | 4–6 months | ||
| Raschera PDO | Italy, Piedmont, the province of Cuneo and the municipality of Villafranca Piemonte | At least one month; 'Oltre quattro mesi' for at least 120 days | ||
| Rasco | Italy, Calabria | 20 days | None or thin; white, brown if smoked; basket marks | |
| Raviggiolo di latte vaccino del Mugello | Italy, Toscana | None; glossy, wet, milk-white | ||
| Raviggiolo di pecora pistoiese | Italy, Toscana | 6–7 h | None; milk-white, moist surface marked by the baskets | |
| Raviggiolo di pecora senese | Italy, Toscana | None; milk-white | ||
| Reblec | Italy, Valle d'Aosta | up to 2 days | None | |
| Reblec de crama | Italy, Valle d'Aosta | 1.5 h | None | |
| Reblochon | France, Savoie | Whole raw milk from two milkings, stored at 10 °C or less and renneted within 24 h of the oldest milking | In the cave at 10–15 °C, RH above 90%, until day 12 or more; then packed and ripened to at least day 18 | |
| Ribiola della Bettola | Italy, Emilia-Romagna | 2–3 months | Thin, rough, straw-yellow | |
| Robiola bresciana | Italy, Lombardia | 10–20 days | None (soft type) or thin, white turning yellow-red (firm type) | |
| Robiola d'Alba | Italy, Piemonte | 3–4 days | None; light straw in older traditional cheeses | |
| Robiola della Val Bormida | Italy, Liguria | 4–6 days | None, or a thin wrinkled moist skin, white to ivory | |
| Robiola di Cocconato | Italy, Piemonte | 5 days | None; the whole cheese is eaten | |
| Rosa camuna | Italy, Lombardia | 30–45 days | Thin, straw-coloured, with light white mould; not edible | |
| Saint-Nectaire | France, Auvergne | Raw cow milk on farms; raw or pasteurised milk in dairies | At least 28 days after entering the cave; 21 days for the small format | |
| Salagnùn | Italy, Piemonte | 3 months | A light dark-ochre outside colour | |
| Salers PDO | France, Auvergne, the Cantal mountains | Raw whole milk from one farm's grazing herd, made on that farm between 15 April and 15 November | At least 3 months from moulding | |
| Salignun | Italy, Piemonte | 3–15 days | None when fresh; darker and thicker the longer it is dried in smoke | |
| San Simón da Costa PDO | Spain, Galicia, Terra Chá district of Lugo | Whole cow milk, raw or pasteurised; the label says which | At least 45 days (Bufón 30 days), then smoked | |
| Schlipfechäs | Switzerland, Appenzell Ausserrhoden and Appenzell Innerrhoden | 12 h | None | |
| Semuda | Italy, Lombardia | 4–18 months | Thin, fairly stiff, light straw with greenish mould colonies | |
| Ser koryciński swojski PGI | Poland, Podlaskie | at least 2 days | ||
| Slattato | Italy, Marche | 7 days | Thin, soft, cream-coloured | |
| Söla (Tumma, Sola delle Alpi Marittime) | Italy, Liguria | at least 3 months | Fairly thin, wrinkled, grey-brown with mould colonies | |
| Sot la trape | Italy, Friuli Venezia Giulia | 30 days | Even; violet from dark pomace, bright yellow from white grape pomace | |
| Spress | Italy, Piemonte | at least 2 months | Smooth when young, then wrinkled with some mould; straw turning reddish or greyish |
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
