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Cheese from Brazil
Brazil's Edam-derived ball cheese is made from pasteurised cow milk with a starter of Lactobacillus helveticus and mesophilic lactococci. The curd is cooked by adding hot water, moulded into balls, brined for one and a half to two days, dried and ripened, then its rind is painted red and the ball is traditionally sealed in a tin. Made in 7 steps over 52 days. The longest step, ripen, wash and scrape, takes 40 days (Taveira L.B. 2013). Salt is 20–22 % (Taveira L.B. 2013). Lactobacillus helveticus, which makes the cheese firmer, drier and sharper and Lactococcus lactis subsp. lactis and subsp. cremoris do most of the fermenting.
| Main step | 40 daysReported[taveira2013] | Ripen, wash and scrape |
|---|---|---|
| Temperature | 43–45 °CReported[taveira2013] | Cut and cook with hot water |
| Salt | 20–22 %Reported[taveira2013] | Brine |
| Pasteurised, standardised cow milk[taveira2013] | |
| 1.5 % (m/v) in all, of which 0.1–0.5 % is L. helveticus | Lactic starter · Lactobacillus helveticus with a mesophilic "O" or "LD" culture[taveira2013] |
| 15–20 % of the milk volume | Hot water at 75–80 °C · Added to cook the curd[taveira2013] |
| Rennet[taveira2013] | |
| Salt · Brine of 20–22 % NaCl[taveira2013] | |
| Red rind colouring · The rind is painted red or pink; annatto is the usual dye[taveira2013][wp-pt] | |
| Starter | Lactobacillus helveticus with mesophilic O or LD cultures |
Total time across the recorded steps: 52 days
What changes: A starter of lactic bacteria and rennet go into pasteurised cow milk
Output: curd.
Microbes at work in this step
thermophilic and mesophilic lactic bacteria start the souring
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
It began as a copy of Dutch Edam but is drier, firmer and sharper, with a stronger colour. Its rind is painted red and the traditional ball is sealed in a tin, a packaging not used in Europe.
The milk is pasteurised and the cheese is brined and ripened.
Every number is labelled with how it is known. How this atlas is made
Dutch Edam reached Brazil through Portugal, hence the name, "from the Kingdom". Industrial production began in 1888 at the Companhia de Laticínios da Mantiqueira in Palmyra, Minas Gerais, founded by Carlos Pereira de Sá Fortes with Dutch cheesemakers. It was the first ripened cheese made industrially in Brazil.
