Elevated risk
Spanish-style blue cheese
A moist blue cheese inspired by Cantabrian styles, made with pasteurized milk, a lactic starter and Penicillium roqueforti, then ripened in two stages.
Recipes
1504 records with their sources, across 11 categories.
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Recipes
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Graviera, Cypriot sheep-milk method
This Cypriot graviera is a hard sheep-milk cheese with a dry rind and round eyes. Its curd is heated, pressed and dry-salted before a long cool ripening.
Elevated risk
Brie, cream-enriched
A cream-enriched Brie with a white bloomy rind and a softening center, made from pasteurized milk with lactic and surface cultures.
Baby-Swiss-style cheese
A washed-curd cheese with propionic bacteria, warmed by hot water in two steps and then held in a warm room for weeks so the bacteria can form its holes.
Kefir cheese, household cloth method
A soft cheese made by setting aside part of the day's milk kefir, draining it in a cloth and salting it through the evening, ready the next morning.
Elevated risk
Koumiss (pasteurized mare milk)
Koumiss is a sour, lightly alcoholic mare-milk drink made by lactic bacteria and yeasts. This technical method uses pasteurized milk, a previous-batch starter and staged cooling.
Milk kefir
Milk kefir is a tangy fermented drink made with reusable grains of bacteria and yeasts. Grain fermentation can give the milk a light fizz and some alcohol.
High risk
Khurunga (Buryat fermented milk)
Khurunga is a traditional Buryat fermented milk made with a kept mixed bacteria-and-yeast starter, giving a sour, lightly alcoholic and often fizzy drink that is also the base for milk spirit and curds.
High risk
Smen
North Africa's matured butter: soured milk churned, the butter washed, heavily salted and left for months until lipolysis turns it into a pungent, cheese-like seasoning used a spoonful at a time.
Elevated risk
Airag
Airag is Mongolia’s fermented mare’s-milk drink, traditionally churned with saved starter in a reusable cowhide khokhuur.
Elevated risk
Kefir cheese (cold-strained)
The creator’s written method strains 700 mL kefir through tight cloth for 24 hours in a refrigerator and reports 240 g finished cheese.
Viili
Viili is a Finnish cultured milk with a soft set and, in its western form, a stretchy texture. This small recurring batch uses a spoonful of previously cultured viili.