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Whey proteins precipitated by heat and acid at about 80–90 °C, as for ricotta.
68 entries listed here.
The shared make of whey cheese (heat-precipitated whey protein) family. Each cheese below says what it does differently.
| Cheese | Region | Milk | Ripening | Rind |
|---|---|---|---|---|
| Anari | Cyprus | Whey from halloumi making with a little fresh milk; in a 1986 trial cow milk gave no anari | 1 h | |
| Anthotyros | Greece | Sheep or goat whey (sometimes combined), sometimes with milk | ||
| Brocciu PDO | France, Corsica | Whey and raw whole milk of Corsican sheep and goats only; no frozen or powdered milk or whey | Fresh, or passu after at least 21 days | |
| Brossa | Italy, Valle d'Aosta | None | ||
| Brus da ricotta | Italy, Piemonte | 30–40 days | None | |
| Brùzzo | Italy, Liguria | 7 days | ||
| Casàda con la ricotta | Italy, Trentino-Alto Adige | 8 h | ||
| Cuincir | Italy, Friuli Venezia Giulia | 45 days – 2 months | None; takes the shape of its container | |
| Glarner Schabziger | Switzerland, canton of Glarus | 3–8 months | ||
| Lor | Türkiye | 15 min | ||
| Manouri PDO | Greece, Central and Western Macedonia and Thessaly | Whey of sheep or goat milk, enriched with sheep or goat cream and milk | Fresh; kept at 4–5 °C | |
| Mascarpa | Italy, Piemonte | None when fresh; grey or ochre when aged | ||
| Myzithra (Mizithra) | Greece | |||
| O' Peluso | Italy, Campania | None; ivory white, soft and crumbly | ||
| Requeijão da Beira Baixa | Portugal, Beira Baixa | 15–30 min | ||
| Requeijão Serra da Estrela PDO | Portugal, Serra da Estrela | |||
| Requesón (Mexico) | Mexico | 2 h | ||
| Ricotta affumicata di malga | Italy, Friuli Venezia Giulia | 24 h – 2 days | ||
| Ricotta di Bufala Campana PDO | Italy, the Mozzarella di Bufala Campana area | up to 30 days | ||
| Ricotta di capra (Friuli Venezia Giulia) | Italy, Friuli Venezia Giulia | 2 days | ||
| Ricotta di capra affumicata | Italy, Calabria | at least 2 months | ||
| Ricotta di capra fresca o affumicata (Trentino) | Italy, Trentino | 12–16 h | ||
| Ricotta di colostro ovino | Italy, Sardegna | 4–5 days | None; white, rough surface | |
| Ricotta di pecora e di capra dei Monti Lepini | Italy, Lazio | Sheep and goat whey with 2 % sheep or goat milk | None; drained about a day and kept a few days at 5 °C | None; milk-white surface marked by the basket |
| Ricotta di pecora grossetana | Italy, Toscana | 24 h – 2 days | None; white, marked by the baskets | |
| Ricotta di pecora massese | Italy, Toscana | 5–10 min | None; white with small basket marks | |
| Ricotta di pecora nera di Arbus | Italy, Sardegna | None; truncated cone from the basket | ||
| Ricotta di pecora o di capra lavorata | Italy, Sardegna | at least 30 days | None; very white, turns yellowish when older | |
| Ricotta di pecora pistoiese | Italy, Toscana | 1–3 h | None; white, marked by the baskets | |
| Ricotta di stazzo | Italy, Abruzzo | None; basket marks; cylinder or truncated cone of variable size | ||
| Ricotta di vacca | Italy, Sicilia | 15–30 min | None; ivory, basket-marked truncated cone | |
| Ricotta forte (scanta) | Italy, Puglia | Whey from ewe, goat, cow or mixed cheesemaking, with up to 10–12 % milk | 2–6 months in clay or plastic tubs | |
| Ricotta fresca ed essiccata di capra | Italy, Campania | 10–30 days | Fresh none, bright white; dried a very thin ivory skin | |
| Ricotta fresca ed essiccata di pecora | Italy, Campania | 10–30 days | Fresh none, white; dried a very thin ivory skin | |
| Ricotta fresca o affumicata (Trentino) | Italy, Trentino | 7 days | ||
| Ricotta fresca ovina | Italy, Sardegna | 18–22 h | None; snow white | |
| Ricotta iblea | Italy, Sicilia | 15–30 min | None; ivory, basket-marked | |
| Ricotta infornata | Italy, Sicilia | 20 days | Thin baked skin, amber to reddish-brown, sometimes rigid and crisp; the paste inside is ivory-white to yellow-brown | |
| Ricotta mantèca di Montella | Italy, Campania | at least 10 min | None; pale straw, glossy from the fat, with basket marks | |
| Ricotta marzotica leccese | Italy, Puglia | 10–20 days | Thin, wrinkled, more or less tender, covered with grass | |
| Ricotta mista | Italy, Sicilia | 15–30 min | None; ivory, straw yellow when sheep or goat whey dominates | |
| Ricotta moliterna | Italy, Sardegna | 15–20 days | None; white | |
| Ricotta mustia | Italy, Sardegna | 2–3 days | None or almost none; amber from smoke | |
| Ricotta ovina di Arischia | Italy, Abruzzo | 0.1 min | None; basket marks on a pale straw-yellow surface | |
| Ricotta Romana PDO | Italy, Lazio | 8–24 h | ||
| Ricotta salata | Southern Italy, especially Sicily | at least 10 days | ||
| Ricotta salata o marzotica | Italy, Puglia | at least 30 days | Thin, wrinkled, white, or brown if bran-coated | |
| Ricotta Schotte | Italy, Sappada | None; classic type browned by smoke, fresh type white with green tarragon flecks | ||
| Ricotta secca | Italy, Lazio | 20 days – 2 months | ||
| Ricotta stagionata di pecora | Italy, Abruzzo | at least 30 days | Thin, clean or with bloom; marked by the rush baskets; milk-white, ochre or black with age | |
| Ricotta testa di morto | Italy, Sardegna | 20–30 days | None; white, marked by the cloth | |
| Ricotta toscanella | Italy, Sardegna | 15–30 days | None; white | |
| Ricotta vaccina fresca dell'Emilia-Romagna | Italy, Emilia-Romagna | up to 7 days | None | |
| Ricotta viterbese | Italy, Lazio | 12–36 h | None; white, basket-marked | |
| Ricottone salato | Italy, Calabria | 2–12 months | Rough, with basket marks; brownish | |
| Sarasso | Italy, Liguria | 30 days | Thin, fairly hard, pale straw with whitish mould spots | |
| Seirass del fen | Italy, Piemonte | 21 days – 3 months | No true rind; a mould film from straw yellow to green-grey under green hay | |
| Seirass di siero di pecora | Italy, Piemonte | 12–24 h | None; white, slightly wrinkled surface | |
| Seirass stagionato | Italy, Piemonte | 50 days – 2 months | A light greyish mould film, or a wrapping of mountain herbs such as wild thyme | |
| Sérac / séré (Swiss whey cheese, Ziger) | Switzerland | 15 min | ||
| Travia da Beira Baixa | Portugal, Beira Baixa | 15–30 min | ||
| Urdă | North Macedonia and Montenegro | None; sold a few days after making | ||
| Xinomyzithra Kritis PDO | Greece — the island of Crete | Sheep or goat whey, with up to 15 % whole sheep or goat milk | At least 2 months after a week of pressing | |
| Brossat (brull) | Spain and Andorra | |||
| Ricotta calda con siero | Italy, Lazio | |||
| Ricotta salaprese | Italy, Campania | 2–5.9 months | Thin, clean, hard, dry, pale ivory | |
| Salignoùn | Italy, Valle d'Aosta | None | ||
| Séras | Italy, Valle d'Aosta | None (fresh) or fairly hard, brown or reddish (smoked) |
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 brull (Ports de Tortosa-Beseit, Alt Maestrat).
Brossat is a boundary entry, set by heat, not by microbes. Whey (xerigot) left from sheep or goat cheese set with cardoon, sometimes with fresh milk, salt or vinegar added, is heated slowly to about 90–95 °C, and the flakes that rise are skimmed off. They drain in moulds or cloths without pressing and are eaten fresh.
Safety: Clotet et al. note that, because of the near-boiling heat, brossat is a hygienically safe cheese even though it is soft. CDC advises pregnant women, newborns, adults 65 or older and people with a weakened immune system to avoid unheated fresh soft cheeses, made with pasteurised or raw milk, such as queso blanco and requesón.
Also called Ricotta calda con siero.
Ricotta calda con siero is a ricotta of the province of Rieti that Lazio added to Italy's list of traditional food products in 2026. ARSIAL's February 2026 press release names it among 28 new entries. We found no technical sheet or description of how it is made.
Made like Whey cheese (heat-precipitated whey protein) family.
Ricotta salaprese is a boundary entry, set by heat and acid, not by microbes. Whey of raw cow or sheep milk is heated to 85–90 °C with an acid farm whey, and the flakes are drained in baskets on a sloping table. Next day it is salted heavily, again over several days, dried away from insects and kept 60–180 days as a hard grating ricotta.
Safety: The whey is heated to 85–90 °C, and the ricotta is heavily salted and dried away from insects.
Also called saulignoun, salignön.
Salignoùn is a boundary entry, a spiced ricotta set by heat, not by microbes. Cow-whey ricotta made with added cream and milk is pressed by hand to remove whey, salted, and kneaded with oil, pepper, paprika or chilli, seeds, juniper, herbs or garlic. It is eaten fresh within days, or rolled into balls of about 300 g and smoked by the hearth.
Safety: The ONAF sheet lists whole raw milk among the raw materials. It says the fresh product is refrigerated and sold and eaten within a few days. Products made from raw milk can expose people to germs such as Campylobacter, E. coli, Listeria, Brucella and Salmonella (CDC).
Séras is a boundary entry, set by heat and acid, not by microbes. Whey left from cow, sheep or goat cheese, usually raw-milk cheese, gets a little citric acid and sometimes milk and is heated to 80–90 °C until the whey proteins rise as flakes. The flakes are skimmed into baskets or linen cloths to drain; Séras is eaten fresh within days, or salted, smoked and kept for a few months.
Safety: Fresh Séras is chilled after draining and sold and eaten within a few days. The smoked kind is salted dry, smoked, and kept for up to a few months in cool, airy rooms.
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
