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Quark ripened with a smear or moulds, like Harzer and Olomoucké tvarůžky.
30 entries listed here.
The shared make of ripened acid-curd cheese family (harzer, olomoucké tvarůžky, gamalost). Each cheese below says what it does differently.
| Cheese | Region | Milk | Ripening | Rind |
|---|---|---|---|---|
| Bjelovarski kvargl | Croatia, Bjelovar-Bilogora county | 2–3 days | ||
| Bloderkäse and Sauerkäse AOP | Switzerland, twelve communes of St. Gallen | Skimmed cow milk, at most 24 h old, from within 30 km | Bloderkäse fresh, sold within 21 days; Sauerkäse at least two months | |
| Bryndza Podhalańska PDO | Poland, Podhale | Polish Mountain Sheep milk, with up to 40 % Polish Red cow milk | 14 days | |
| Cancoillotte | Franche-Comté and neighbouring parts of eastern France | Skimmed cow milk, made into metton | Metton ripened at least 12 hours at 20 °C or more, then melted | |
| Dambalkhacho | Georgia, Pshavi and Tianeti | Cow milk; made from the buttermilk curd left after butter | 1–2 months in a covered ceramic pot | |
| Ennstaler Steirerkas PDO | Austria, north-western Styria | at least 21 days | ||
| Gamalost | Vik, Sogn, Norway | Skimmed cow milk | 2–3 weeks in the ripening store | |
| Glundner Käse (Glundner Kas) | Austria, Carinthia | 2–3 days | ||
| Handkäse (mit Musik) | Germany, Hesse | Cow milk only, made into acid-set sour-milk quark without rennet; low-fat | Quark ripened 7–14 days; loaves sweat 2–3 days, then ripen 1–3 more days | |
| Harzer Käse | Germany, Harz area | About 3 days to packing when the quark is pre-ripened; culture cheese typically 1–2 weeks | ||
| Kochkäse | Santa Catarina, Brazil | 2–7 days | ||
| Liptauer (körözött) | Slovakia, Hungary and Austria | Sheep-milk bryndza, or cow-milk Topfen or quark | 10–13 days | |
| Mohant PDO | Slovenia, Bohinj | Raw cow milk, usually part-skimmed by hand | Three phases in sealed tubs; ready at about two months | |
| Montafoner Sura Kees | Austria, Vorarlberg, the Montafon valley | Cow skim milk, a by-product of butter making | 28–42 days | |
| Murtaler Steirerkäs | Austria, Styria | 2–3 days | ||
| Olomoucké tvarůžky PGI | Czechia, Haná region around Olomouc | 14 days – 12 months | ||
| Queso Los Beyos | Spain, Asturias and Castile-León border | At least 15 days in all; at least 60 days for raw-milk cheese | Thin, rough; creamy yellow (cow), pale yellow (goat) to light brown (sheep) | |
| Queso mantecoso de Cajamarca | Peru, Cajamarca | 5–6 days | ||
| Slovenská bryndza PGI | Slovakia | 4–6 days | ||
| Tiroler Graukäse PDO | Austria, Tyrol | Cow milk, raw or pasteurised and mostly skimmed, from silage-free feeding (the EU summary sheet calls it mostly raw); no rennet | About 10–21 days in a warm room | |
| Turoš | Croatia, Međimurje County | 7 days | ||
| Wielkopolski ser smażony | Poland, Wielkopolskie voivodeship | Skimmed cow milk soured into twaróg | Crumbled curd ripened 2–3 days at 16–27 °C before frying | |
| Zincarlin (Zincarlin da la Vall da Mücc) | Switzerland, Ticino | Raw cow milk, sometimes with a little goat milk | About 10 days at 18 °C or more, then at least 2 months at 11–13 °C (aged version) | |
| Boulette d'Avesnes | France, Nord, the Avesnois around Avesnes-sur-Helpe, near the Belgian border | Cow milk, as Maroilles curd; originally buttermilk curd | Fresh, or two to three months in a humid cellar | |
| Brusselse kaas (Fromage de Bruxelles) | Belgium, Brussels and the Zenne valley | Low-fat cow milk | Two to four months, washed with salt water | |
| Chhu / sheden | India, Sikkim Himalayas | Yak or cow milk | ||
| Mainzer Käse | Germany | |||
| Prgica | Croatia | |||
| Pultost | Norway, Hedmark and Oppland | Soured skimmed cow milk | ||
| Queso de Urbiés (cuajada de Urbiés) | Spain, Asturias | 6–9 months | None; shapeless, creamy paste sold in pots |
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.
Boulette d'Avesnes is a cone of soft cow's milk cheese from the Avesnois, kneaded with tarragon, parsley and crushed pepper, shaped by hand and coated in red paprika. It began as a way to use buttermilk curd, and today it is made mainly from Maroilles curd or broken Maroilles. It is eaten fresh or washed with salt water or beer and ripened in a humid cellar for two to three months.
Also called Brusselse kaas, Fromage de Bruxelles, Ettekeis, Hettekees.
A hard, very salty and sour cheese of low-fat cow milk from the farms around Brussels. It is washed often with salt water over two to four months of ripening and brined before packing, which gives it a sharp, meaty smell. It is the base of the Brussels spread pottekeis.
A cheese-like fermented milk product of the Sikkim Himalayas, made from yak or cow milk. We could not open a source that describes how it is made.
Made like Ripened acid-curd cheese family (Harzer, Olomoucké tvarůžky, Gamalost).
A German sour-milk cheese made from sour-milk curd (Sauermilchquark) in the lowest fat grade. Under the German cheese regulation it is grouped with Harzer and may ripen only with yellow or red smear bacteria, giving a smooth golden-yellow to reddish-brown surface; caraway is allowed. Cheeses are made at 25–125 g.
A small cone of cottage cheese from Podravina, Zagorje and Međimurje, spiced, dried and smoked. A 2013 consumer study compared it with Međimurje Turoš and Kvargl, which it calls similar cheeses from neighbouring regions. No source found gives its process numbers.
Also called pultost, pult, Norwegian sour-milk cheese.
Skimmed milk is left to sour, warmed to about 50 °C so the curd separates, and drained of its whey. The crumbled curd is kept warm under a cloth and stirred now and then while it ferments, then mixed with salt and caraway into a loose or spreadable, very lean cheese.
Safety: The recipe does not say that the milk is pasteurised before it sours, and the curd is only warmed to about 50 °C. The CDC says foods made from raw milk can expose people to Campylobacter, Cryptosporidium, E. coli, Listeria, Brucella and Salmonella, and that children under 5, adults over 65, pregnant women and people with weakened immune systems are at higher risk of serious illness.
Also called quesu d'Urbiés, queso de vexiga (when ripened in a bladder), cuaya de Urbiés, Urbiés cheese.
Raw cow milk is left to sour and set on its own over four or five days, with no rennet or culture, and the cream is skimmed off as it rises. The curd drains in cloth sacks for about ten days, is salted and then ripens for six months or more in a pot or an animal bladder, stirred now and then to spread the surface mould. The result is a soft, creamy, rindless paste with a very strong, piquant taste.
Safety: The milk is raw and sours by itself, with no culture and no heating. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than pressed cooked ones such as Gruyère, because of Listeria, Salmonella and Shiga-toxin E. coli.
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
