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Cheese from Mexico, western states
Raw cow milk is set with rennet, and the curd is cut, stirred and drained. The curd mass is then left at room temperature for 18–24 hours while the milk's own lactic bacteria sour it to about pH 5.0, and it is ground, salted, moulded and pressed into a brick shaped like an adobe block. It is a fresh cheese that melts well. Made in 6 steps over 18 h – 24 h. The longest step, let the curd mass sour, takes 18–24 h (Ruvalcaba-Gómez J.M 2020). Salt is 1–2 % (Ruvalcaba-Gómez J.M 2020). Streptococcus, Lactococcus and Lactobacillus, the core genera through the make and Leuconostoc and Enterococcus, secondary core genera that rise towards the end do most of the fermenting.
| Main step | 18–24 hReported[ruvalcaba2020] | Let the curd mass sour |
|---|---|---|
| Salt | 1–2 %Reported[ruvalcaba2020] | Grind and salt |
| Acidity | pH 5Reported[ruvalcaba2020] | Let the curd mass sour |
| Raw cow milk · Sometimes standardised to 3 % fat[ruvalcaba2020] | |
| 1 part per 10,000 parts of milk | Rennet[ruvalcaba2020] |
| 1–2 % | Salt · Mixed into the ground curd[ruvalcaba2020] |
| Starter | none; the curd is soured by the milk's own bacteria |
Total time across the recorded steps: 18 h – 24 h
What changes: Starting material: raw cow milk, sometimes adjusted to 3 % fat
Output: raw cow milk.
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
The drained curd is left to sour for a day before it is ground, salted and pressed. So although it is sold fresh, it has a low pH, about 5.1, and it melts when heated.
The artisanal make uses raw milk. In a study of six Michoacán dairies, all 30 adobera samples failed the Mexican microbiological guideline; all held S. aureus, 28 held E. coli and one held Salmonella. The authors note that Mexican law forbids cheese made from unpasteurised milk.
Hazards the sources name: Staphylococcus aureus, found in all 30 adobera samples from six Michoacán dairies; Escherichia coli, isolated from 28 of 30 adobera samples; Salmonella, isolated from one adobera sample and a wooden shovel in the same dairy.
Every number is labelled with how it is known. How this atlas is made
