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Cheese from Argentina
A soft, high-moisture cow cheese defined by the Argentine Food Code. Whole or standardised milk is soured with a lactic culture and set with rennet, and the uncooked curd is moulded, pressed, brined and ripened at least 20 days. With cremoso and Port Salut it makes up most of Argentina's cheese output. Made in 9 steps over 20 days. The longest step, ripen, takes at least 20 days (Código Alimentario Argentino 2006) and runs at 12 °C (Carro Techera S 2016). Lactic acid bacteria culture and Streptococcus thermophilus do most of the fermenting.
| Main step | at least 20 daysSet[caa621] | Ripen |
|---|---|---|
| Temperature | 12 °CReported[innotec2016] | Ripen |
| Acidity | pH 5.2Reported[innotec2016] | Brine |
| Whole or standardised cow milk · Must be pasteurised, because the cheese ripens less than 60 days[caa621][caa605] | |
| Lactic acid bacteria culture[caa621] | |
| Rennet and/or specific coagulating enzymes[caa621] | |
| Calcium chloride · Added to the milk and the brine in one pilot make[innotec2016] | |
| 29 kg per 100 L of water | Salt (brine) · One pilot make[innotec2016] |
| Starter | lactic acid bacteria culture (required by the Code); Streptococcus thermophilus in the pilot make |
Total time across the recorded steps: 20 days
What changes: The milk is pasteurised so it is safe for a short-ripened cheese
The Code requires pasteurised milk unless a cheese ripens at least 60 days above 5 °C. Output: pasteurised milk.
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
Named after Italy's quartirolo, but defined by the Argentine Food Code, not by place. It is a pressed, uncooked, high-moisture cheese with a short ripening that depends on weight.
The Argentine Food Code requires pasteurised milk (or an equal heat treatment) unless a cheese ripens at least 60 days above 5 °C, so Cuartirolo is made from pasteurised milk. Listeria monocytogenes and Salmonella must be absent in 25 g.
Hazards the sources name: Listeria monocytogenes (must be absent in 25 g); Salmonella (must be absent in 25 g); Coagulase-positive staphylococci (at most 100–1000 per g).
Every number is labelled with how it is known. How this atlas is made
The Code's current definition dates from Joint Resolution 33/2006 and 563/2006. In Argentina most cheese made is soft cheese, mainly Cremoso, Cuartirolo and Port Salut.
