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Cheese from Mexico, especially the north and the Huasteca of San Luis Potosí
Queso asadero is a fresh Mexican stretched-curd (pasta filata) cheese. The curd is cooked twice and kneaded until it stretches, then shaped into balls or flat rounds. Small dairies often use raw milk, and the fresh cheese keeps only days. Made in 5 steps over 9 days. The longest step, keep cool and sell, takes 9 days (Carrillo-Inungaray ML 2011) and runs at 10 °C (Carrillo-Inungaray ML 2011). Lactic starter bacteria does most of the fermenting.
| Main step | 9 daysMeasured[carrillo2011] | Keep cool and sell |
|---|---|---|
| Temperature | 10 °CMeasured[carrillo2011] | Keep cool and sell |
| Acidity | pH 5.6Measured[carrillo2011] | Shape |
| Cow milk · Raw milk is the general rule in small-scale making[carrillo2011] |
| Starter culture · Used in the extension teaching method[nmsu-cheese] |
| Rennet and calcium chloride[nmsu-cheese] |
| Starter: starter culture and rennet in the extension method |
Total time across the recorded steps: 9 days
What changes: Starter and rennet go into warm milk, which sets into curd
In the extension method the milk is warmed, starter culture is added and the pH checked, then rennet and calcium chloride go in and the curd is tested and cut.
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
Like Oaxaca cheese, asadero is a Mexican stretched curd, but it is shaped into balls or flat rounds rather than wound into a ball of strips. It is cooked in two stages and kneaded, and it is eaten fresh rather than ripened.
Asadero is a moist fresh cheese (water activity 0.91, pH 5.6 in one study) and small makers often use raw milk. In that study faecal coliforms passed the limit of the Mexican standard NOM-121-SSA1-1994 after 5 days at 30 °C and 7 days at 20 °C, while cheese kept at 10 °C stayed within it; the authors set shelf lives of 9, 5 and 3 days at 10, 20 and 30 °C.
Hazards the sources name: Faecal coliforms, above the Mexican limit after 5 to 7 days without cooling; Salmonella spp. and Staphylococcus aureus tested for and not found.
Every number is labelled with how it is known. How this atlas is made
Asadero is an important part of the farm economy of the Huasteca in north-east Mexico, where much of it is still made from raw milk and sold unpackaged.
