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Cheese from Northeast Brazil
Milk is set with rennet in about 40 minutes, and the curd is cut, stirred and heated to up to 45 °C (semi-cooked) or 45–55 °C (cooked). The curd is salted, moulded and pressed, then kept at 10–12 °C and normally sold within 10 days. It is firm enough to grill on a skewer without melting away. Made in 7 steps over 5 days – 10 days. The longest step, ripen briefly and keep cool, takes 5–10 days (Nassu R.T 2006) and runs at 10–12 °C (Nassu R.T 2006). Salt is 1–2 % (Nassu R.T 2006). Lactic acid bacteria dominated by Enterococcus and Selected lactic cultures, when the maker adds them do most of the fermenting.
| Main step | 5–10 daysSet[embrapa2006][mapa-in30] | Ripen briefly and keep cool |
|---|---|---|
| Temperature | 10–12 °CSet[embrapa2006][mapa-in30] | Ripen briefly and keep cool |
| Salt | 1–2 %Set[embrapa2006] | Drain the rest of the whey and salt the curd |
| Whole milk, or milk standardised to 3 % fat · The regulation requires pasteurisation or an equivalent heat treatment[mapa-in30] | |
| Rennet or another suitable coagulating enzyme · Industrial rennet powder or liquid, used as the maker's label says[mapa-in30][embrapa2006] | |
| 40 mL per 100 L of milk | Calcium chloride · Optional[embrapa2006] |
| Lactic starter culture · Optional; the amount follows the culture maker's instructions[embrapa2006] | |
| 1–2 % of the milk volume | Salt · Dissolved in whey and stirred into the curd[embrapa2006] |
| Starter | rennet; lactic culture optional; raw-milk artisanal cheese relies on the milk's own lactic bacteria |
Total time across the recorded steps: 5 days – 10 days
What changes: Heat kills the pathogens in the milk before cheese making
The federal regulation requires pasteurisation or an equivalent heat treatment. Artisanal makers often use raw milk. Output: pasteurised milk.
Microbes at work in this step
heat kills pathogens in the milk
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
Queijo coalho is cooked or semi-cooked like a mountain cheese but sold within about ten days, so it keeps a high moisture and a squeaky, elastic texture. Its main use is grilling on a skewer, where it browns without running. Queijo de manteiga, its regional cousin, is set with acid instead of rennet and melted with butter oil.
Raw-milk coalho has carried Staphylococcus aureus with enterotoxin genes, and also E. coli, Salmonella and Listeria in one study of goat cheese. The federal regulation requires pasteurised or equivalently heated milk and storage at no more than 12 °C.
Hazards the sources name: Staphylococcus aureus with enterotoxin genes, the pathogen most often isolated from goat coalho in one study; Escherichia coli, Salmonella and Listeria strains isolated from goat coalho.
Every number is labelled with how it is known. How this atlas is made
Brazil's agriculture ministry set the identity and quality standard for queijo de coalho in 2001, together with those for manteiga de garrafa and queijo de manteiga. It is made mainly in Ceará, Rio Grande do Norte, Paraíba and Pernambuco and is now eaten across Brazil.
