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Cheese from Brazil, Minas Gerais
Raw whole cow milk is worked within 90 minutes of milking, seeded with pingo (whey collected while salting the previous batch) and set with rennet in 40–90 minutes. The curd is cut to grains under 1 cm, pressed into moulds by hand and dry-salted on both faces. The 1–1.2 kg cheeses ripen on wooden shelves, turned and washed every few days, for a few weeks.
| Raw whole cow milk from the farm's own herd | [rtiq2303][inpi-ficha] |
| Pingo (whey collected while salting the previous batch, used as natural starter)100–500 mL per 100 L of milk, by season and room temperature | [rtiq2303][canastra-rules] |
| Rennet, dissolved in water20–40 mL per 100 L of milk for rennet of strength 1/10,000; otherwise as the maker recommends | [canastra-rules] |
| Coarse or ground salt, 40–120 g per kg of curd | [canastra-rules] |
| Starter | pingo, the salted whey collected during salting of the previous batch |
Total time across the recorded steps: 22 days
What changes: Fresh raw milk is filtered into the vat soon after milking
Filtered through a filter or washed synthetic cloth. The milk is not heated.
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 (whey collected while salting the previous batch) and set with rennet in 40–90 minutes. The curd is cut to grains under 1 cm, pressed into moulds by hand and dry-salted on both faces. The 1–1.2 kg cheeses ripen on wooden shelves, turned and washed every few days, for a few weeks. Made in 8 steps over 22 days. The longest step, ripen on wooden shelves, takes at least 22 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 Canastra cheese; Lactobacillus rhamnosus, L. casei and L. plantarum were the main species isolated from milk and Canastra cheese in one study does most of the fermenting.
| Main step | at least 22 daysSet[ima1305][rtiq2303] | Ripen on wooden shelves |
|---|---|---|
| Temperature | at least 12 °CSet[rtiq2303] | Ripen on wooden shelves |
It is seeded with whey collected while salting the previous batch, pressed only by hand and dry-salted on the faces, and ripens at room temperature on wooden shelves.
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
Cheesemaking in the Canastra came with the families who settled the area during the mining rush, and the cheese was already an important food in the 19th century. In 2015, 2017 and 2019 Canastra cheeses won medals at the Mondial du Fromage in France.
