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Cheese from Brazil, Minas Gerais
Pingo, the salted whey of the last batch, goes into the vat before milking; raw milk and rennet follow, and the milk sets in about 50 minutes. The curd is pressed into moulds by hand, washed with running water, and dry-salted for one or two days. The 700–1,000 g cheeses ripen on wooden shelves, washed and turned every day, for a few weeks.
| Raw whole cow milk from the farm's own herd | [rtiq2303][inpi-ficha] |
| Pingo (natural whey starter), 100–500 ml per 100 litres of milk | [serro-rules] |
| Rennet (strength 1:10,000), 20–40 ml per 100 litres of milk | [serro-rules] |
| Coarse salt, 50–100 g per kg | [serro-rules] |
| Starter | pingo (salted, fermented whey from the previous batch); some makers use rala, young cheese grated before 8 days of ripening |
Total time across the recorded steps: 17 days – 19 days
What changes: Yesterday's salted whey waits in the vat as fresh raw milk is poured in
The pingo is put in the vat before milking begins and the filtered milk is poured onto it.
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
Pingo, the salted whey of the last batch, goes into the vat before milking; raw milk and rennet follow, and the milk sets in about 50 minutes. The curd is pressed into moulds by hand, washed with running water, and dry-salted for one or two days. The 700–1,000 g cheeses ripen on wooden shelves, washed and turned every day, for a few weeks. Made in 8 steps over 17 days – 19 days. The longest step, ripen on wooden shelves, takes at least 17 days (Instituto Mineiro de Agropecuária (IMA) 2013) and runs at 17–22.5 °C (Carneiro J.O 2020). Lactic acid bacteria of the pingo; Lactococcus is the most frequent genus in Serro cheese, followed by Streptococcus and Lactobacillus does most of the fermenting.
| Main step | at least 17 daysSet[ima1305][inpi-ficha] | Ripen on wooden shelves |
|---|---|---|
| Temperature | 17–22.5 °CMeasured[heliyon2020] | Ripen on wooden shelves |
The pingo goes into the vat before milking begins and the milk is poured onto it. The curd is pressed by hand and washed with running water during moulding, and the cheeses are washed and turned every day on the shelves.
The milk is raw. The state standard requires processing to start within 90 minutes of the start of milking, moisture of at most 45.9%, and no Salmonella or Listeria monocytogenes in 25 g. The minimum ripening is set in separate IMA portarias. The US FDA says ageing raw-milk cheese for 60 days may not remove E. coli O157:H7 and Salmonella, and Listeria may grow in some cheeses while they age. The CDC says people at higher risk, including pregnant women, people 65 or older and people with weak immunity, should avoid raw-milk cheese unless it is heated to 165 °F (74 °C) or until steaming hot.
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
According to the INPI sheet, the Serro area turned to farming as the gold cycle declined, and the cheese, carried mainly to Diamantina, earned revenue for the region.
