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Cheese from Argentina
Argentina's soft table cheese. Whole or standardised cow milk, sometimes with cream, is pasteurised, soured with a lactic culture and set with rennet; the uncooked curd is moulded, chilled, salted and ripened in the cold. The code requires at least 20 days of ripening for cheeses under 2.5 kg and at least 50% fat in dry matter.
| Whole or standardised cow milk, with or without added cream | The code requires pasteurisation or an equivalent heat treatment, except for cheeses ripened above 5 °C for at least 60 days[caa] |
| Lactic acid bacteria culture | [caa] |
| Rennet and/or specific clotting enzymes | [caa] |
| Salt | [caa] |
| Starter | lactic acid bacteria culture |
Total time across the recorded steps: 20 days
What changes: Whole cow milk, with or without cream, is pasteurised
The code requires pasteurisation, or an equivalent heat treatment giving a negative phosphatase test, for cheeses not ripened above 5 °C for at least 60 days.
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
Argentina's soft table cheese. Whole or standardised cow milk, sometimes with cream, is pasteurised, soured with a lactic culture and set with rennet; the uncooked curd is moulded, chilled, salted and ripened in the cold. The code requires at least 20 days of ripening for cheeses under 2.5 kg and at least 50% fat in dry matter. Made in 5 steps over 20 days. The longest step, ripen cold, takes at least 20 days (Código Alimentario Argentino 2025) and runs at 4 °C (Mammarella E.J 2000).
| Main step | at least 20 daysSet[caa] | Ripen cold |
|---|---|---|
| Temperature | 4 °CReported[mammarella2000] | Ripen cold |
Unlike cuartirolo, the code allows added cream, requires at least 50% fat in dry matter and has the cheese chilled and ripened in the cold; its taste is described as sweet.
The milk must be pasteurised. The code's limits for this cheese allow no Listeria monocytogenes or Salmonella in 25 g.
Hazards the sources name: Listeria monocytogenes and Salmonella must be absent in 25 g; coagulase-positive staphylococci are limited to 100–1000 per g.
Every number is labelled with how it is known. How this atlas is made
The Código Alimentario Argentino defines Queso Cremoso in article 622, in the text set by Joint Resolutions SPRyRS 33/2006 and SAGPyA 563/2006, dated 13 September 2006.
