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Cheese from Spain, central Galicia
Raw or pasteurised cow milk is set with rennet at 30–35 °C, cut to maize-sized grains and washed with water to lower the acidity, then moulded, pressed and salted. The soft, buttery cheese ripens for at least six days; the curado type ripens at least six months. Made in 6 steps over 7 days – 7.1 days. The longest step, ripen, takes at least 6 days (Consello Regulador / Xunta de Galicia 2009) and runs at up to 15 °C (Consello Regulador / Xunta de Galicia 2009). Lactococcus lactis subsp. lactis and the citrate-using diacetylactis type and Mesophilic homofermentative Lactobacillus do most of the fermenting.
| Main step | at least 6 daysSet[pliego-arzua2009] | Ripen |
|---|---|---|
| Temperature | up to 15 °CSet[pliego-arzua2009] | Ripen |
| Acidity | pH 5–5.5Set[pliego-arzua2009] | Ripen |
| Cow milk, raw or pasteurised · Whole, not standardised; kept at 4 °C or below[pliego-arzua2009] |
| Animal rennet or other permitted coagulating enzymes[pliego-arzua2009] |
| Lactic cultures · The specification favours native strains[pliego-arzua2009] |
| Drinking water · To wash the curd[pliego-arzua2009] |
| Salt · On the curd in the vat and/or as chilled brine[pliego-arzua2009] |
| Starter: rennet, with lactic cultures (native strains preferred) |
Total time across the recorded steps: 7 days – 7.1 days
What changes: Starting material: whole cow milk from Galician farms, kept cold
The milk must be free of colostrum, preservatives and drug residues; any standardisation is banned.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Washing the curd with water lowers its acidity, which keeps the paste soft, mild and buttery. The same name covers a young cheese ripened for days and a hard curado aged for months.
The cheese may be made from raw milk and ripens only days. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than hard cooked ones, because of Listeria, Salmonella and Shiga-toxin E. coli. The specification asks that brine be kept chilled to stop unwanted microbes.
Hazards the sources name: Listeria monocytogenes, Salmonella and Shiga-toxin-producing E. coli (risks named for raw-milk cheeses).
Every number is labelled with how it is known. How this atlas is made
The specification calls it one of the archetypal Galician cheeses, once made from surplus milk on small farms in Sobrado, Curtis, Arzúa, Melide, Palas de Rei and the Deza. Vicente Risco described the cheeses of Terra de Melide in 1933 as cured in the air, washed and wrapped in cloth. Monthly fairs at A Illana in Curtis were noted around 1900, and Carlos Compairé studied the cheeses in 1966. It was registered as an EU PDO in 2010.
