| Photo | Name | description | Duration | Cultures needed |
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| 13 |  | Bleu d'Auvergne | Bleu d'Auvergne is a French blue cheese made from raw cow's milk, has a strong and pungent taste, but to a lesser extent than other blue cheeses; it is less salted, with a creamier and more buttery taste and a moister texture.
Bleu d'Auvergne is often used in salad dressings and pasta seasonings, and it is also a good cheese for snacking. | 08:00:00 | | Lactococcus lactis subsp. cremoris | | | Lactococcus lactis subsp. diacetylactis. | | | Lactococcus lactis subsp. lactis | | | Penicillium glaucum | | | Streptococcus salivarius subsp. thermophilus | |
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| 4 |  | Blue cheese | Blue cheese is a type of cheese that is defined by the artificial addition of penicillium to a milk or curd base. penicillium is a genus of molds classified among bag-dung fungi, mainly Penicillium roqueforti and Penicillium glaucum species are used for cheese preparation. The most famous cheeses with blue mold include Gorgonzola and Roquefort, Stilton, Niva. The growth of mold inside the cheese is supported by some bacteria, for example brevibacterium linens. These bacteria are usually responsible for the characteristic smell of these cheeses. | 06:00:00 | | Lactococcus lactis subsp. cremoris | | | Lactococcus lactis subsp. diacetylactis. | | | Lactococcus lactis subsp. lactis | | | Leuconostoc mesenteroides subsp. cremoris | | | Penicillium roqueforti | |
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| 2 |  | Cheddar | Cheddar is a hard cheese originating from the south-west of England (originally from the village of Cheddar), where it matures in caves. Cheddar is made from both unpasteurized and pasteurized whole milk. The starter culture and later the rennet are used to create the curd. The finished curd is ground into pea-sized pieces and then slowly heated. After draining the whey, the curd forms a homogeneous mass, which is cut into thick blocks. The blocks are stacked on top of each other and tilted to drain the rest of the whey. This is what the cheddar cheese process looks like, which gives the cheese its specific structure. Finally, the curd is ground again, salted and placed in special molds, in which it is then pressed. | 06:55:00 | | Lactococcus lactis subsp. cremoris | | | Lactococcus lactis subsp. lactis | | | Streptococcus salivarius subsp. thermophilus | |
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| 5 |  | Eidam 1 | Edam (Dutch: Edammer) is a semi-hard cheese that originated in the Netherlands, and is named after the town of Edam in the province of North Holland. Edam is traditionally sold in flat-ended spheres with a pale yellow interior and a coat, or rind, of red paraffin wax. Edam ages and travels well, and does not spoil; it only hardens. These qualities (among others) made it the world's most popular cheese between the 14th and 18th centuries, both at sea and in remote colonies. | 03:20:00 | | Lactobacillus helveticus | | | Lactococcus lactis subsp. cremoris | | | Lactococcus lactis subsp. diacetylactis. | | | Lactococcus lactis subsp. lactis | |
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| 8 | | Eidam 2 | Edam (Dutch: Edammer) is a semi-hard cheese that originated in the Netherlands, and is named after the town of Edam in the province of North Holland. Edam is traditionally sold in flat-ended spheres with a pale yellow interior and a coat, or rind, of red paraffin wax. Edam ages and travels well, and does not spoil; it only hardens. These qualities (among others) made it the world's most popular cheese between the 14th and 18th centuries, both at sea and in remote colonies. | 03:10:00 | | Lactobacillus helveticus | | | Lactococcus lactis subsp. cremoris | | | Lactococcus lactis subsp. diacetylactis. | | | Lactococcus lactis subsp. lactis | |
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| 6 |  | Emmentaler 1 | Emmental, Emmentaler, or Emmenthal is a yellow, medium-hard cheese that originated in the area around Emmental, in the canton of Bern in Switzerland. It is classified as a Swiss-type or Alpine cheese.
Emmental was first mentioned in written records in 1293, but first called by its present name in 1542. It has a savory but mild taste. While "Emmentaler" is registered as a geographical indication in Switzerland, a limited number of countries recognize the term as a geographical indication: similar cheeses of other origins, especially from France (as Emmental), the Netherlands, Bavaria, and Finland, are widely available and sold by that name. In some parts of the world, the names "Emmentaler" and "Swiss cheese" are used interchangeably for Emmental-style cheese. | 03:25:00 | | Lactobacillus delbrueckii subsp. lactis | | | Lactobacillus helveticus | | | Lactococcus lactis subsp. cremoris | | | Lactococcus lactis subsp. lactis | | | Propionibacterium freudenreichii globosum | | | Streptococcus salivarius subsp. thermophilus | |
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| 7 | | Emmentaler 2 | Emmental, Emmentaler, or Emmenthal is a yellow, medium-hard cheese that originated in the area around Emmental, in the canton of Bern in Switzerland. It is classified as a Swiss-type or Alpine cheese.
Emmental was first mentioned in written records in 1293, but first called by its present name in 1542. It has a savory but mild taste. While "Emmentaler" is registered as a geographical indication in Switzerland, a limited number of countries recognize the term as a geographical indication: similar cheeses of other origins, especially from France (as Emmental), the Netherlands, Bavaria, and Finland, are widely available and sold by that name. In some parts of the world, the names "Emmentaler" and "Swiss cheese" are used interchangeably for Emmental-style cheese. | 03:40:00 | | Lactobacillus delbrueckii subsp. lactis | | | Lactobacillus helveticus | | | Propionibacterium freudenreichii shermamii | | | Streptococcus salivarius subsp. thermophilus | |
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| 3 |  | Encián (Camembert,Hermelín) | Gentian is a name for a Slovak cheese with a noble white mold of the Camembert type. | 03:25:00 | | Brevibacterium Linens | | | Candida Valida | | | Corynebacterium Flavescens | | | Debaryomyces | | | Geotrichum candidum | | | Hafnia alvei | | | Kluyveromyces Lactis | | | Lacticaseibacillus paracasei | | | Lactococcus lactis subsp. cremoris | | | Lactococcus lactis subsp. diacetylactis. | | | Lactococcus lactis subsp. lactis | | | Leuconostoc mesenteroides subsp. cremoris | | | Penicillium candidum | | | Staphylococcos Carnosus | | | Streptococcus salivarius subsp. thermophilus | |
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| 10 |  | Gorgonzola | Gorgonzola is a soft ripening cheese with a blue mold from the northern Italian region of Lombardy. Its name comes from the village of Gorgonzola, where it has been produced since 879.
Gorgonzola cheese is made from cow's milk and is dotted with greenish veins of the mold penicillium glaucum. Some sources mention penicillium roqueforti, which is not green but blue, other sources mention a mixture.
Ripens for 3 to 4 months. | 02:00:00 | | Lactococcus lactis subsp. cremoris | | | Lactococcus lactis subsp. diacetylactis. | | | Lactococcus lactis subsp. lactis | | | Leuconostoc mesenteroides subsp. cremoris | | | Penicillium glaucum | | | Streptococcus salivarius subsp. thermophilus | |
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| 17 |  | Gorgonzola IGOR | Recepture by publicly available source https://www.igorgorgonzola.com
IGOR uses exclusively thermophilic bacteria, which guarantee production of a cheese with high organoleptic qualities.
Video at source website
Alternate link | 01:15:00 | | Lactococcus lactis subsp. cremoris | | | Lactococcus lactis subsp. diacetylactis. | | | Lactococcus lactis subsp. lactis | | | Penicillium roqueforti | | | Streptococcus salivarius subsp. thermophilus | |
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| 9 |  | Gouda 1 | Gouda is a sweet, creamy, yellow cow's milk cheese originating from the Netherlands. It is one of the most popular cheeses worldwide. The name is used today as a general term for numerous similar cheeses produced in the traditional Dutch manner. | 02:40:00 | | Lactobacillus helveticus | | | Lactococcus lactis subsp. cremoris | | | Lactococcus lactis subsp. diacetylactis. | | | Lactococcus lactis subsp. lactis | | | Leuconostoc mesenteroides subsp. cremoris | | | Streptococcus salivarius subsp. thermophilus | |
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| 12 | | Gouda 2 | Gouda is a sweet, creamy, yellow cow's milk cheese originating from the Netherlands. It is one of the most popular cheeses worldwide. The name is used today as a general term for numerous similar cheeses produced in the traditional Dutch manner. | 02:10:00 | | Lactococcus lactis subsp. cremoris | | | Lactococcus lactis subsp. diacetylactis. | | | Lactococcus lactis subsp. lactis | | | Leuconostoc mesenteroides subsp. cremoris | |
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| 16 |  | Gouda 3 | Gouda is a sweet, creamy, yellow cow's milk cheese originating from the Netherlands. It is one of the most popular cheeses worldwide. The name is used today as a general term for numerous similar cheeses produced in the traditional Dutch manner. | 03:25:00 | | Lactococcus lactis subsp. cremoris | | | Lactococcus lactis subsp. diacetylactis. | | | Lactococcus lactis subsp. lactis | |
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| 15 |  | Monterey Jack | Monterey Jack, sometimes shortened to Jack, is a US white, semi-hard cheese made using cow's milk, with a mild flavor and slight sweetness. It has been called "an American original" and "as a vestige of Spanish rule in the early nineteenth century, derives from a Franciscan monastic style of farmer's cheese." | 03:45:00 | | Lactobacillus helveticus | | | Lactococcus lactis subsp. cremoris | | | Lactococcus lactis subsp. diacetylactis. | | | Lactococcus lactis subsp. lactis | | | Leuconostoc mesenteroides subsp. cremoris | | | Streptococcus salivarius subsp. thermophilus | |
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| 1 |  | Mozzarella | Mozzarella is a soft cheese from Campania, Italy. Mozzarella is most often added to pizza, pasta, meat, and salads. The most famous appetizer is the Caprese salad. This typical summer salad is one of the lightest salads that Italian cuisine can offer. | 03:40:00 | | Streptococcus salivarius subsp. thermophilus | |
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| 14 |  | Parmezán | Parmesan is one of the most famous cheeses in the world. Its history dates back to the 11th century. It comes from northern Italy near Parma and Reggio Emilia. It is made from skimmed cow's milk, so it is hard and suitable for grating. In Italy, it is still traditionally eaten with pasta and ravioli. | 03:10:00 | | Lactobacillus delbrueckii subsp. lactis | | | Lactobacillus helveticus | | | Streptococcus salivarius subsp. thermophilus | |
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| 11 |  | Stilton | Stilton is an English cheese, made in two types: Blue, and White. Blue stilton has Penicillium roqueforti added. This gives it a characteristic smell and taste. White is the same cheese without having the penicillium added. Both have been given the status of a protected designation of origin (PDO) by the European Commission. This means that the cheese must be made to a strict code in one of the three counties of Derbyshire, Leicestershire or Nottinghamshire.
Cheese made in the village of Stilton, which is now in Cambridgeshire can not be sold as "Stilton". | 07:35:00 | | Lactococcus lactis subsp. cremoris | | | Lactococcus lactis subsp. diacetylactis. | | | Lactococcus lactis subsp. lactis | | | Leuconostoc mesenteroides subsp. cremoris | | | Penicillium glaucum | | | Penicillium roqueforti | |
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