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Cheese from Minas Gerais, Brazil
semi-hard raw-milk farm cheese. Made in 4 steps over 22 days. The longest step, ripen on wooden shelves, takes at least 22 days (UFMG dissertation on pingo communities 1843). Lactococcus lactis and Streptococcus spp. do most of the fermenting.
| Main step | at least 22 daysMeasured[ufmg-dissertation][usp-thesis2019][laticinios-candido2009] | Ripen on wooden shelves |
|---|---|---|
| Temperature | 30–35 °CReported[ufmg-dissertation][usp-thesis2019][laticinios-candido2009] | Add pingo and rennet to raw milk right after milking |
| raw cow milk |
| Starter: 'pingo' — salted whey that drips from yesterday's cheeses, used as backslop starter (no legislation on pingo parameters) |
Total time across the recorded steps: 22 days
What changes: Pingo and rennet go into the raw milk straight after milking
Output: coagulum.
Microbes at work in this step
pingo LAB
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 milk; 22-day minimum ripening rule studied for pathogen control.
Every number is labelled with how it is known. How this atlas is made
Portuguese Serra da Estrela methods brought in 18th c. (commonly cited).
