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Cheese from Brazil, Minas Gerais
Raw whole cow milk is worked within 90 minutes of milking, seeded with pingo and set with rennet. The curd is cut, stirred, pressed into moulds by hand and dry-salted, then ripened on shelves at room temperature. The 1–1.4 kg cheese is buttery, creamy white and mildly acid, milder and less salty than Canastra.
| Raw whole cow milk from the farm's own herd, not heat-treated | [rtiq2303] |
| Pingo (fermented whey used as natural starter) | [rtiq2303][penna2021] |
| Rennet registered with the authorities | [rtiq2303] |
| Salt | [rtiq2303] |
| Starter | pingo, whey collected during salting of the previous batch |
Total time across the recorded steps: 14 days
What changes: Fresh raw milk is filtered into the vat soon after milking
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
Raw whole cow milk is worked within 90 minutes of milking, seeded with pingo and set with rennet. The curd is cut, stirred, pressed into moulds by hand and dry-salted, then ripened on shelves at room temperature. The 1–1.4 kg cheese is buttery, creamy white and mildly acid, milder and less salty than Canastra. Made in 8 steps over 14 days. The longest step, ripen, takes at least 14 days (Instituto Mineiro de Agropecuária (IMA) 2013) and runs at at least 12 °C (Instituto Mineiro de Agropecuária (IMA) 2024). Lactococcus, the most abundant genus in Araxá cheese does most of the fermenting.
| Main step | at least 14 daysSet[ima1305][penna2021] | Ripen |
|---|---|---|
| Temperature | at least 12 °CSet[rtiq2303] | Ripen |
Made by the same Minas steps as Canastra, but less ripened, less salty and milder. The 2013 rules gave Araxá the shortest minimum ripening of the Minas microregions.
The milk is raw. The state standard requires processing within 90 minutes of milking, a set minimum ripening, moisture of at most 45.9%, and no Salmonella or Listeria monocytogenes in 25 g.
Hazards the sources name: Coagulase-positive staphylococci, Salmonella and Listeria monocytogenes, limited by the state standard (Salmonella and Listeria absent in 25 g).
Every number is labelled with how it is known. How this atlas is made
Araxá cheese has been made on the Araxá plateau, which takes in 9 towns, since the 18th century.
