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Cheese from Mexico
Raw cow milk from grazing cows is set with calf rennet at 30–32 °C, and the curd is cut, drained, pressed under stones, ground and salted at about 3% with Araró salt. The moulded cheese ferments on a shelf for a few days to two weeks, then ripens 20–180 days and is often coated with chili (enchilado).
| Raw cow milk from free-grazing cows | One dairy removes 1 L of cream per 100 L of milk[torres2024] |
| Calf rennet | [torres2024] |
| Araró salt (from Araró, Michoacán)3% | [torres2024] |
| Chili, to coat the surface after ripening | [torres2024] |
| Starter | none (raw milk, curdled without starter culture) |
Total time across the recorded steps: 23 days – 6.4 months
What changes: Calf rennet sets the raw milk at about 30 °C
Dairy B first rests the milk 1–2 h and skims off a little cream.
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
Raw cow milk from grazing cows is set with calf rennet at 30–32 °C, and the curd is cut, drained, pressed under stones, ground and salted at about 3% with Araró salt. The moulded cheese ferments on a shelf for a few days to two weeks, then ripens 20–180 days and is often coated with chili (enchilado). Made in 7 steps over 23 days – 6.4 months. The longest step, ripen, takes 20 days – 5.9 months (Torres-Salas V. et al. 2024). Salt is 3 % (Torres-Salas V. et al. 2024).
| Main step | 20 days – 5.9 monthsReported[torres2024] | Ripen |
|---|---|---|
| Temperature | 30–32 °CReported[torres2024] | Set the raw milk |
| Salt | 3 %Reported[torres2024] | Grind and salt |
A pressed and ground raw cow-milk cheese that ferments briefly in its moulds and is often finished with chili.
The milk is raw, and the cheese is salted at about 3% and ripened for 20 days or more (in the study, 20–180 days). Some curd is also sold fresh, straight from the salting step. Hernández-Morales and colleagues counted total viable bacteria and coliforms in añejo cheeses and found differences between them; the abstract gives no values. 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.
Every number is labelled with how it is known. How this atlas is made
Nobody knows where Zacazonapan añejo cheese began. A priest, José Castillo y Piña, wrote of the town's dairy herds and large stocks of cheese, and Colín-Navarro and colleagues conclude from this that the municipality has made cheese for more than 150 years. Since 1988 the town council has held an annual cheese fair on 25 December. The study found cheesemaking in Zacazonapan at risk of dying out, because the makers are aged 45–65 and young people see little profit in it.
