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Lightly scalded, pressed curds with natural or washed rinds: tommes and monastery cheeses.
331 entries listed here, page 5 of 5.
| Cheese | Region | Milk | Ripening | Rind |
|---|---|---|---|---|
| Queso de Vidiago | Spain, Asturias | Thin, soft, yellow | ||
| Queso de Villalón | Spain, Castile and León | None; soft, compact paste | ||
| Queso herreño | Spain, Canary Islands | Shows burnished lines from the smoking grill | ||
| Queso palmizulia | Venezuela, Zulia | |||
| Räucherkäse (Formaggio affumicato) | Italy, Trentino-Alto Adige | at least 7 days | Edible, thin, soft and elastic, light brown and smoked | |
| Robiola ticinese (formaggino) | Switzerland, Ticino | 8–12 h | ||
| Sextner Almkäse (Formaggio di montagna di Sesto) | Italy, Trentino-Alto Adige, province of Bolzano | Whole cow milk, pasteurised, from mountain farms above 1,300 m around Sexten | About 3 months; can go on to 7–8 months | Wrinkled, fairly hard, grey-brown, with traces of the mould scraped off each day |
| Stracchino di capra | Italy, Lazio | None, or thin, sometimes bloomy, porcelain-white | ||
| Tilsiter (Swiss) | Eastern and central Switzerland | |||
| Toblacher Stangenkäse (Formaggio originale di Dobbiaco) | Italy, Trentino-Alto Adige, province of Bolzano | 42 days – 5 months | Thin, rough, fairly soft, straw-ochre, with traces of greenish mould | |
| Trappe Échourgnac | France, Dordogne | 14–28 days |
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 soft rectangular cow milk cheese made by one family dairy (Collera) in Vidiago, Llanes. Rennet sets the warmed, stirred milk; the curd is cut small, drained in rectangular moulds that are moved to help the whey run off, and salted.
Also called queso de Villalón, Villalón cheese, queso fresco de Villalón.
A very fresh sheep-milk cheese from Villalón de Campos, sometimes mixed with cow milk or made from cow milk alone. The milk is renneted as soon as the ewes are milked, and the soft, rindless cylinders are sold the same day and keep no more than two days. Cheeses left unsold were traditionally ripened into Pata de mulo, a name also used for Villalón cheese itself.
A cheese of El Hierro made mainly from raw goat milk with some cow and sheep milk. The rennet curd is pressed lightly and dry-salted on the surface, aired in humid air, then smoked over prickly-pear pads, fig wood and dry rockrose. It is eaten fresh, filling the quesadilla herreña, or matured.
Safety: Made from raw milk and eaten fresh or matured. The CDC says people at higher risk, including pregnant women, people 65 or older and people with weak immunity, should avoid raw-milk cheese unless it is heated to 165 °F (74 °C) or until steaming hot.
Also called Queso palmita (parent type).
A fresh white cow-milk cheese from Zulia, in the palmita style, known for its gas holes ("ojos"). Sources describe the holes as made by bacteria fermenting in the young cheese, and a lab study made palmita-type cheese with lactic bacteria and the gas-forming yeast Kluyveromyces lactis. Wikipedia calls palmizulia a softer type of palmita; no primary source describes it.
Safety: Castro et al. found yeast, mould and total coliform counts in retail palmita above the limits for white cheese.
Also called Räucherkäse, Formaggio affumicato.
A young, soft South Tyrolean cheese of pasteurised cow milk, soured with lactic cultures and set with calf rennet at 35 °C. The hazelnut-size curd is lightly semi-cooked under hot water, kept warm in its hoops, brined and ripened at least 7 days at 10–12 °C. It is then cold-smoked for several days over conifer sawdust, so smoke and sour milk lead its aroma.
Also called formagitt, robbiole, robiöla.
Goat, cow or mixed milk, often thermised at 65 °C, is cooled, left 10–20 minutes with yogurt or lactic cultures and set with rennet in 45–60 minutes. The curd is cut to walnut–hazelnut size, drained in perforated baskets, rested warm for 8–12 hours and salted, giving small round cheeses of 70–100 g that are eaten fresh within a week or matured in a cellar.
Safety: The inventory says the milk is not acidified, which makes the cheese a good ground for harmful bacteria that can cause food poisoning. The milk is therefore usually thermised, though Swiss rules do not require it, and care over hygiene is needed. Fresh cheeses keep a few days to a week at 4 °C.
Also called Sextner Almkäse, Formaggio di malga di Sesto.
Pasteurised whole cow milk from Sexten mountain farms is soured with lactic cultures, set with calf rennet at 32 °C and broken to corn or pea size. The curd is semi-cooked at 38–40 °C, pressed in hoops for 5 hours and brined for 2 days. The wheels ripen about 3 months at 8–10 °C, turned, scraped and brushed every day to clear the fine mould that grows on the rind.
Safety: The milk is pasteurised and the wheels ripen for about three months.
Whole goat milk, raw or pasteurised when its bacterial count is high, is inoculated with lactic cultures and set with liquid calf rennet. The curd is broken once into coarse pieces, moulded in wooden baskets or square plastic hoops, kept in a warm room, and dry-salted. It is eaten just after salting or after a short time on boards.
Safety: The sheet allows raw or pasteurised goat milk, and says milk with a high bacterial load may be pasteurised. The cheese is fresh and is eaten right after salting or after a short ripening on boards. The CDC says people at higher risk, including pregnant women, people 65 or older and people with weak immunity, should avoid raw-milk cheese unless it is heated to 165 °F (74 °C) or until steaming hot. They should also avoid unheated queso fresco-type cheeses and similar fresh, soft cheeses, even when made with pasteurised milk. It does not name this cheese, and it lists cream cheese and mozzarella made with pasteurised milk among safer choices.
A Swiss semi-hard smear cheese sold under three coloured labels that mark the milk and age. Green Past-Tilsiter is made from pasteurised milk with microbial rennet and ripens 28 days; red surchoix uses raw milk, partly thermised, with animal rennet and ripens at least four months; yellow Rahm-Tilsiter is made from pasteurised milk with added cream. The steps shown are the family's, since no Swiss source gives the make.
Made like Uncooked or semi-cooked pressed cheese family (tomme, Saint-Nectaire, Reblochon, Morbier, Raclette).
Safety: The red label is made from raw milk that is only partly thermised, and it ripens at least four months. The US FDA says ageing raw-milk cheese for 60 days may not eliminate or adequately reduce E. coli O157:H7 and Salmonella, and Listeria may grow in some cheeses during ageing [fda-rawcheese2016]. ANSES advises pregnant women, people with weak immunity, people over 65 and young children to avoid raw-milk cheese, except cooked pressed cheeses such as Gruyère or Comté [anses2022].
Also called Toblacher Stangenkäse, Formaggio originale di Dobbiaco, Stanga di Dobbiaco.
Toblacher Stangenkäse is a semi-hard cow cheese shaped as a long square bar. Pasteurised whole milk is set with lactic cultures and calf rennet at 35–36 °C, cut to hazelnut size and semi-cooked at 39–40 °C. The bars are moulded without pressing, brined 48 hours and ripened about 6 weeks.
Safety: The milk is pasteurised before cheesemaking and the bars are brined for 48 hours.
Also called Trappe d'Échourgnac.
Trappe Échourgnac is a pressed, uncooked cow-milk cheese bought in young from a dairy in Brittany and ripened at a Trappist abbey in the Dordogne. The plain cheese has an orange rind. Since 1999 the abbey has also ripened a version with walnut wine (Pudlowski). No specification or study was found, so the numbers come from an encyclopaedia and a press article.
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
