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Cheese from worldwide
Milk is soured slowly by mesophilic lactic bacteria, often with a trace of rennet, until it sets to a soft acid gel near pH 4.5. The curd is cut, drained in cloth and eaten fresh within days or weeks, without ripening. Made in 5 steps over 5.3 days – 31 days. The longest step, season, pack and keep cold, takes 5–28 days (Ramet J.P. 2001) and runs at 0–6 °C (Ramet J.P. 2001). Lactococcus lactis subsp. lactis and subsp. cremoris and Lactococcus lactis biovar diacetylactis do most of the fermenting.
| Main step | 5–28 daysReported[fao-ramet2001][dmytrow2021][ziarno2025] | Season, pack and keep cold |
|---|---|---|
| Temperature | 0–6 °CReported[fao-ramet2001][dmytrow2021][ziarno2025] | Season, pack and keep cold |
| Acidity | pH 4.6–4.8Measured[dmytrow2021] | Season, pack and keep cold |
| Milk · Usually heat-treated; raw in some traditional practice[fao-ramet2001][dmytrow2021] | |
| 2.5 % of milk volume | Mesophilic starter · Lactococci and Leuconostoc; the dose is from one tvarog study[dmytrow2021] |
| 0.4–1.0 g per 100 kg milk | Rennet (a trace, optional) · Firms the acid gel (FAO fresh-cheese method)[fao-ramet2001] |
| Salt, cream or herbs (optional) · Mixed in after draining[fao-ramet2001] | |
| Starter | mesophilic lactic starter (defined culture), or yesterday's whey or sour milk |
Total time across the recorded steps: 5.3 days – 31 days
What changes: Heat kills most of the bacteria already in the milk
Some traditional makers skip this step and use raw milk. Output: heat-treated milk.
Microbes at work in this step
heat kills most of the native milk flora
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
The curd is set mainly by acid from a slow lactic souring near pH 4.5, not by rennet, and it is drained and eaten fresh with no ripening. Lactic goat cheeses start the same way but are then ripened with a rind.
The low pH helps, but there is no ripening step to remove pathogens, so the milk is usually heat-treated. The UK NHS advises eating unpasteurised soft cheeses only when cooked until steaming hot, because of Listeria. WHO notes that most brucellosis cases come from unpasteurised milk or cheese from infected goats or sheep. Keep fresh cheese cold (0–6 °C in the FAO method).
Hazards the sources name: Listeria monocytogenes in soft cheese made from unpasteurised milk; Brucella in unpasteurised goat or sheep milk and cheese.
Every number is labelled with how it is known. How this atlas is made
Acid-set curd is the oldest kind of cheese; milk residues in perforated pottery from Kuyavia, Poland, date to about 5200 BCE (Salque et al. 2013).
