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Cheese from Chile
Pasteurised cow milk is warmed to 32 °C, given a mesophilic aromatic culture of Lactococcus and Leuconostoc, and set with liquid rennet. The curd is cut to 1 cm, cooked at 38 °C for 20 minutes, salted, pressed in three stages, brined for 12 hours and ripened at about 12 °C. The usual ripening is short, about 21 days, giving a soft, buttery semi-soft cheese.
| Pasteurised cow milk | [brito2003] |
| Freeze-dried mesophilic aromatic LD culture (direct to vat) | [brito2003] |
| Liquid rennet12 mL per 100 L of milk | [brito2003] |
| Salt, in the curd and as brine | [brito2003] |
| Starter | mesophilic aromatic LD culture |
Total time across the recorded steps: 22 days – 43 days
What changes: A mesophilic culture goes into the milk at 32 °C and starts to sour 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
Pasteurised cow milk is warmed to 32 °C, given a mesophilic aromatic culture of Lactococcus and Leuconostoc, and set with liquid rennet. The curd is cut to 1 cm, cooked at 38 °C for 20 minutes, salted, pressed in three stages, brined for 12 hours and ripened at about 12 °C. The usual ripening is short, about 21 days, giving a soft, buttery semi-soft cheese. Made in 7 steps over 22 days – 43 days. The longest step, ripen, takes 21–42 days (Brito C 2003) and runs at 12 °C (Brito C 2003). Lactococcus lactis subsp. cremoris, L. lactis subsp. lactis, L. lactis biovar diacetylactis and Leuconostoc cremoris does most of the fermenting.
| Main step | 21–42 daysReported[brito2003] | Ripen |
|---|---|---|
| Temperature | 12 °CReported[brito2003][vargas2021] | Ripen |
A Chilean semi-soft cheese made with a mesophilic aromatic culture, a low 38 °C cook and only about three weeks of ripening, so it stays soft and buttery.
The milk is pasteurised in the studies, and the cheese ripens in cool rooms at 10–12 °C.
Every number is labelled with how it is known. How this atlas is made
Aguilera Salazar traces the first records of Chanco cheese to the 18th century and places its home between the Maule and Toltén rivers. She found 34 documents from 1773 to 1848 that mention it and proposes that it was made mostly, if not entirely, from sheep milk. The traveller Lafond wrote in 1844 that the best cheese came from Chanco. The official standard NCh2090.Of1999 was declared by Decree No. 90 exento of 28 June 1999.
