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Cheese from Southern Brazil
A farmhouse cheese of southern Brazil made with rennet from raw or pasteurised cow milk, often the evening milk mixed with the next morning's. The curd is warmed to 35–40 °C, pressed and salted, then ripened, usually for 30–75 days on farms. Santa Catarina's rule for inspected dairies requires pasteurised milk, a lactic culture and at least 10 days of cold ripening.
| Cow milk, often the refrigerated evening milk mixed with the next morning's | [penna2021] |
| Rennet or other suitable coagulant | [sc-portaria32][oliveira2025] |
| Lactic culture (required in Santa Catarina inspected dairies) | [sc-portaria32] |
| Salt, in the curd or as brine | [sc-portaria32][oliveira2025] |
| Optional calcium chloride, approved spices or vegetables | [sc-portaria32] |
| Starter | A lactic culture is required in Santa Catarina inspected dairies |
Total time across the recorded steps: 30 days – 2.5 months
What changes: Cooled evening milk is mixed with the morning's milk in the vat
Cows are usually milked twice a day; the afternoon milk is cooled and mixed with the next morning's milk. Farms use raw milk; Santa Catarina inspected dairies must pasteurise.
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
A farmhouse cheese of southern Brazil made with rennet from raw or pasteurised cow milk, often the evening milk mixed with the next morning's. The curd is warmed to 35–40 °C, pressed and salted, then ripened, usually for 30–75 days on farms. Santa Catarina's rule for inspected dairies requires pasteurised milk, a lactic culture and at least 10 days of cold ripening. Made in 6 steps over 30 days – 2.5 months. The longest step, ripen, takes 30 days – 2.5 months (Penna A.L.B 2021) and runs at up to 10 °C (Secretaria de Estado da Agricultura e da Pesc…). Lactococcus was the most abundant genus in most farm cheeses studied along an altitude gradient, with occasional rises of Enterococcus does most of the fermenting.
| Main step | 30 days – 2.5 monthsReported[penna2021][oliveira2025] | Ripen |
|---|---|---|
| Temperature | up to 10 °CSet[sc-portaria32] | Ripen |
A small-farm cheese of the immigrant colonies, made from mixed evening and morning milk, only warmed, pressed and ripened for weeks. Rinds may be rubbed with wine, lard or pepper.
Farm cheese is made from raw milk. Salmonella survived up to 28 days of ripening in a challenge test. Santa Catarina inspected dairies must pasteurise, ripen at least 10 days at no more than 10 °C and keep the cheese at no more than 12 °C.
Hazards the sources name: Salmonella Enteritidis survived up to 28 days of ripening in a challenge test, depending on the starting contamination.
Every number is labelled with how it is known. How this atlas is made
Colonial cheese goes back to the Italian and German immigration of the second half of the 19th century, when farm women made surplus milk into cheese with rennet and salt. More than 15,200 small farms make it today.
