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Part of the whey swapped for warm water, then brined, as for Gouda and Edam.
40 entries listed here.
The shared make of washed-curd cheese family (gouda as template). Each cheese below says what it does differently.
| Cheese | Region | Milk | Ripening | Rind |
|---|---|---|---|---|
| Boerenkaas | Netherlands | Raw milk, mainly from the farm's own herd | At least 13 days at 12 °C or more | |
| Butterkäse | Germany and Austria | No legal minimum age in Germany; ripened at about 10 °C in Austria | ||
| Colby | United States | Cow milk, pasteurised or raw; raw-milk cheese is cured at least 60 days | US standard: at least 60 days at no less than 35 °F if the milk is not pasteurised | |
| Danbo PGI | Denmark | Pasteurised cow milk | 2–4 weeks at 7–21 °C for the typical flavour and texture; older Danbo is stronger | |
| Edam Holland PGI | Netherlands | Dutch farm milk standardised to 40–44% fat in dry matter | Natural ripening at 12 °C or more for at least 28 days (baby at least 21 days) | |
| Friese Nagelkaas (Kanternagelkaas PDO) | Netherlands, Friesland and the Westerkwartier | At least 4 weeks at 12 °C or more; eaten from 4 weeks to over a year old | ||
| Fynbo | Denmark, the island of Funen | Cow milk | At least six weeks before sale (Mini-Fynbo four weeks) | Hard, dry, yellow; may be waxed or plastic-coated |
| Gouda Holland PGI / Noord-Hollandse Gouda PDO | Netherlands | Dutch farm milk cooled to 6 °C or less, at the dairy within 96 h, pasteurised at 72 °C or more for 15 s | Natural ripening on cheese boards (mostly traditional wooden ones) at 12 °C or more for at least 28 days; foil ripening is excluded | |
| Havarti | Denmark | Pasteurised cow milk only (PGI) | With rind: 1–2 weeks at 14–18 °C, then 1–3 weeks at 8–12 °C; rindless: 3 weeks at 12–20 °C (2014 PGI text) | |
| Hushållsost | Sweden | 2 months | Hard, tough, dry (paraffin); straw-yellow to yellow | |
| Innichner Bergkäse (Montagna San Candido) | Italy, Trentino-Alto Adige, Prov. Bolzano | at least 2 months | Edible, thin, elastic, intense straw | |
| Jarlsberg | Norway | Cow milk (Wikipedia) | at least 3 months | |
| Kanterkaas PDO | Netherlands, Friesland and the Westerkwartier | Pasteurised cow milk from Friesland and the Westerkwartier | At least four weeks at 12 °C or more | Smooth and free of mould; natural or coated colourless or yellow (red allowed for the caraway cheese) |
| Leidse Kaas PDO (Boeren-Leidse met sleutels) | Netherlands, polder districts around Leiden in the Oude Rijn basin | at least 13 days | ||
| Maasdam / Leerdammer | Netherlands | Pasteurised cow milk, standardised for fat and protein | About 10 days cool, 3 weeks in a warm room, then cold storage up to 150 days in one make | |
| Maribo | Denmark | at least 42 days | Semi-hard to hard, dry, may be waxed or plastic-coated; square blocks are also made rindless | |
| Mimolette (extra-vieille) | France | Pasteurised cow milk | At least 13 months for vieille and 18 months for extra-vieille (Label Rouge); jeune is 3–6 months | |
| Monterey Jack | United States | Pasteurised cow milk, nonfat milk or cream | Typically 3–6 weeks | |
| Pepper Jack | USA | |||
| Pinzgauer Bierkäse | Austria, Salzburg | 42 days | Smooth, crack-free, moist to dried yellow to red-brown smear; sometimes peppered | |
| Queijo do Reino | Brazil | Pasteurised, standardised cow milk | Traditionally 40 days; the study followed cheeses to 156 days | Thin, smooth, painted red or pink, with or without paraffin |
| Queso chanco | Chile | Pasteurised cow milk in dairy practice | Short, about 21 days | |
| Rossiysky (Russian cheese) | Russia and other former Soviet states | at least 2 months | ||
| Samsø | Denmark | Normally from 3 weeks at 8–17 °C for cheese ready to eat | ||
| Svecia PGI | Sweden, the low-lying areas all over the country | Pasteurised cow milk | At least 2 months | Waxed |
| Trappista (Hungary) | Hungary and the former Yugoslavia | Cow milk, which may be skimmed, part-skimmed or membrane-adjusted, with cream allowed | 4 weeks at 12 ± 1 °C and 85 % relative humidity in one lab make | |
| Tybo | MERCOSUR countries | Pasteurised milk standardised in fat (the standard says only "milk"; Wikipedia says cow's milk) | At least 25 days | |
| Molbo | Denmark | Cow milk and other bovine milk products | At least 3 weeks | |
| Prästost | Sweden | Cow milk | 12–18 months | |
| Beemster (polder Gouda) | Beemster polder, North Holland, Netherlands | Cow milk from grass grown on sea clay in a polder 4 m below sea level (outline only) | ||
| Bruder Basil | Germany, Bavaria | Pasteurised cow milk | Not published | |
| Coolea | Ireland, Co. Cork | cow milk | At least 4 months, up to 18 months | |
| Gammel Knas | Denmark | cow milk | more than 24 months | |
| Kalimpong cheese | India, West Bengal | Cow milk | ||
| Karaván (füstölt sajt) | Hungary | |||
| Kryddost | Sweden | 9–10 months | ||
| Nøkkelost | Norway | Cow milk | Eight weeks (rindless) to at least three months (rinded) | |
| Norvegia | Norway | About 3 months (Original), about 9 months (Vellagret) | ||
| Oltermanni | Finland | cow milk | ||
| Turunmaa | Finland | Pasteurised cow milk | 2 months or more (cheese database) |
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.
Also called Beemster kaas, Beemster cheese.
Beemster is a Gouda-type cow-milk cheese made by the CONO cooperative from milk of grass grown on sea clay in the Beemster polder. Its production is similar to Gouda, with the curd stirred by hand and the cheeses ripened under changing temperature and humidity.
Also called Rauchkäse, Basils Original Rauchkäse, Basil's smoked cheese.
Bruder Basil is a branded Bavarian smoked cheese from the Bergader dairy. It is a semi-soft cheese of pasteurised cow milk, smoked until the rind turns brown. The maker publishes no recipe, so the steps of the base cheese and the smoking are not known.
A Gouda-type farmhouse cheese made in Co. Cork. Milk is heated and set with a starter and rennet; the curd is cut, drained, washed with water and reheated, then pressed six hours, brined and coated in wax. It ripens at least four months and is sold up to a year and a half old.
Gammel Knas is an Arla Unika cheese from the Nr. Vium dairy in Denmark, which Arla calls an aged Havarti. It ripens for more than two years, long enough to form crunchy protein crystals and a sweet, sour and savoury taste.
Also called Kalimpong Cheese, Kalimpong cheese, Homes Cheese (the Dr Graham's Homes version).
Kalimpong cheese is a European-style cow cheese, called Edam-like by a travel guide, that Swiss Jesuit missionaries brought to the eastern Himalaya. Father André Butty's Swiss Welfare Dairy made it from about 1945; today cheesemakers at Gitabling and the Dr Graham's Homes dairy keep it going. Its recipe, times and temperatures have not been published.
Also called Karaván füstölt sajt, Karaván smoked cheese, Karavan.
Karaván is Hungary's best-known smoked cheese brand. Its classic product is a smoked processed cheese, made by melting cheese with water, skim milk powder, emulsifying salts, butter and salt, then smoked over beech logs. It is a processed product made from already fermented cheese, not a ferment of its own.
Safety: A processed cheese made from already fermented cheese and heated during melting; the label says to keep it at 0 to +10 °C.
Also called Kryddost, Swedish spiced cheese, Swedish cumin and clove cheese.
Kryddost is a Swedish hard cheese made from pasteurised cow milk with a starter culture and rennet, with cumin and clove. A popular dairy version is aged nine to ten months into a granular, aromatic cheese.
Safety: Made from pasteurised milk and kept at 10 °C or colder.
Also called nøkkelost, nøkkel, Norwegian key cheese, Nokkelost.
A semi-hard Norwegian cow-milk cheese with small round holes, spiced with cumin and cloves in the style of Dutch Leiden and nagelkaas cheese. The rindless type ripens about eight weeks and the rinded wheel at least three months.
A Norwegian Gouda-type semi-hard cow cheese made by the TINE dairies, with small holes and a mild, slightly tart taste. It is ripened about three months for the standard cheese and about nine months for the aged vellagret type. Leuconostoc from the starter and the non-starter lactobacillus Lacticaseibacillus paracasei dominate the cheese as it ripens.
Oltermanni is a mild Finnish cow-milk cheese, first made in 1980 as a 75th anniversary gift for Valio's dairy farmers and sold in shops from 1981. It was developed at the Isokyrö cooperative dairy and is now made at Valio's Haapavesi factory from local milk.
Also called Turunmaa, Turunmaa kermajuusto, Valio Turunmaa.
Turunmaa is a mild, semi-hard Finnish cow-milk cheese of the full-fat kermajuusto kind, which its maker calls a tilsit-type cheese. It is made from pasteurised milk with salt and a starter culture and ripens for about two months or more.
Made like Washed-curd cheese family (Gouda as template).
Safety: Made from pasteurised milk.
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
