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Curd cooked in hot whey at 90 °C or more, as for halloumi.
15 entries listed here.
The shared make of whey-cooked rennet curd family (halloumi type). Each cheese below says what it does differently.
| Cheese | Region | Milk | Ripening | Rind |
|---|---|---|---|---|
| Akanthou cheese (Akanthiotiko tyri) | Cyprus, Akanthou village | 3 days | ||
| Antep Peyniri | Turkey, Gaziantep province | 2–3 months | ||
| Belicino | Italy, Sicilia | 24 h | None; white, moist, basket-marked surface | |
| Cacioricotta caprino del Cilento | Italy, Campania, province of Salerno, the whole Cilento | 2 days – 4 months | None when fresh; aged rind thin to slightly thick, fairly hard to hard. Rough surface with basket marks | |
| Cacioricotta di bufala | Italy, Lazio | 2–12 months | Fairly thin; white or straw, turning brown with age | |
| Canestrato vacchino | Italy, Sicilia | 10 days | None when fresh; then rough with basket marks, yellowish white to ochre | |
| Formaggio di capra "padduni" | Italy, Sicilia | 45 min | None; snow white | |
| Formaggio di colostro ovino | Italy, Sardegna | 4–5 days | None; white surface | |
| Halloum (Levant) | Lebanon | 2 days | ||
| Halloumi / Hellim PDO | Cyprus | sheep, goat or cow milk; traditionally sheep and goat mixed | Mature halloumi is left to mature in salted whey for at least 40 days (PDO single document) | |
| Hellim (Turkey) | Türkiye | |||
| Nabulsi | Palestine | Cow, sheep or goat milk, or a mixture | 3–9 months | |
| Tumazzu di vacca | Italy, Sicilia | 45 days – 18 months | Rough, marked by the rush basket, straw-yellow to brown, clean or oiled | |
| Casu cottu (di capra) | Italy, Sardegna | None; white, basket-marked | ||
| Pafitiko tyri (Pafos cheese, flaouna cheese) | Cyprus, Pafos district | 4–5 days | Hard and yellowish, with the imprint of the talari basket |
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.
Raw goat milk at milking warmth is set with kid rennet, cut to rice-grain curd and pressed into one block. Pieces go into baskets and are scalded in very hot whey to drive out more whey; the cheese is never salted. It is eaten very fresh, often flattened in hot water and roasted on embers as an Easter sweet with honey, or grilled and served salted.
Safety: Made from raw goat milk and eaten very fresh; the cheese is roasted or pan-cooked before eating.
Also called Παφίτικο τυρί, Pafos cheese, flaouna cheese.
Sheep milk, goat milk or a mix is heated and set with rennet; the curd is cut, stirred and slowly reheated, then pressed by hand into 'talaria' baskets woven from a marsh plant. The filled baskets are cooked for 30 minutes in hot whey, as halloumi is, and the cheese is turned, salted and dried for 4–5 days. It is made from February to April and is the traditional cheese for Easter flaounes.
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
