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Cheese from Central America
A soft, white stretched-curd cheese made from raw cow milk curd that is first allowed to sour, then melted and stretched by hand in hot water until elastic. It is cooled in containers for a day, cut and sold fresh, with no ageing. Honduran researchers added pathogens to curd and measured how fast heat kills them.
| Fresh cow milk, raw in artisanal plants | [marquez2022][nso-noma] |
| Lactic culture or food-grade organic acid to sour the milk or curd | [nso-noma] |
| Rennet | The Salvadoran standard lists rennet or other coagulating enzymes for unripened cheeses[nso-noma] |
| Hot water for melting and stretching | [marquez2022] |
| Starter | a lactic culture or a food-grade organic acid, which acidifies the milk or the curd (Salvadoran standard; the Honduran paper says only that the curd is acidified) |
Total time across the recorded steps: 24 h
What changes: Raw milk curd is left to sour until it is ready to stretch
In Honduras about 65% of the milk is processed raw in artisanal cheese plants. The curd is acidified before melting.
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 soft, white stretched-curd cheese made from raw cow milk curd that is first allowed to sour, then melted and stretched by hand in hot water until elastic. It is cooled in containers for a day, cut and sold fresh, with no ageing. Honduran researchers added pathogens to curd and measured how fast heat kills them. Made in 4 steps over 24 h. The longest step, cool in containers, takes 24 h (Márquez-González M 2022).
| Main step | 24 hReported[marquez2022] | Cool in containers |
|---|---|---|
| Acidity | pH 5.7Measured[marquez2022] | Make and sour the curd |
A Central American fresh stretched-curd cheese, melted from soured raw curd and sold the next day without ageing.
Many believe the hot melting works like pasteurisation, but it is not standardised. In a Honduran study, the calculated times for a 7-log reduction of Salmonella and Listeria were 34.7 min with the curd at 65 °C, 13.3 min at 70 °C or 5.2 min at 75 °C, and they were tested on small bags of curd the researchers had inoculated with about 6 log of each. Its authors say traditional melting risks pathogen survival and that pasteurising the milk should come first. These times hold only for curd of the same fat, moisture and salt, and do not replace hygiene.
Hazards the sources name: Salmonella enterica and Listeria monocytogenes, which a heat study added to the curd; at 48 °C there was no inactivation within 60 min; Escherichia coli O157 in raw cheeses sold in Tegucigalpa markets (2 of 18 samples, in a study the paper cites).
Every number is labelled with how it is known. How this atlas is made
The Salvadoran standard NSO 67.01.04:06 that defines quesillo as an unripened, scalded and melted cheese was adopted by CONACYT on 26 April 2006, approved in its first update by Acuerdo 1271 of 18 December 2007 and published in the Diario Oficial on 23 January 2008.
