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Cheese from Mexico, Chihuahua State
Cow milk, raw in traditional farm dairies or pasteurised, is set with rennet, cut, cooked and then cheddared, so the drained curd sours warm before it is salted and pressed into blocks. The pale-yellow, sliceable cheese is ripened only about a month and usually eaten within three to four months. Made in 5 steps over 31 days – 4 months. The longest step, ripen briefly, takes 30 days – 4 months (Sánchez-Gamboa C 2018) and runs at 6.5 °C (Sánchez-Gamboa C 2018). Salt is 2 % (Chacón-Flores N.A 2023). Mesophilic lactobacilli, the main group during ripening and Lactococcus and Enterococcus do most of the fermenting.
| Main step | 30 days – 4 monthsReported[sanchezgamboa2018] | Ripen briefly |
|---|---|---|
| Temperature | 6.5 °CMeasured[sanchezgamboa2018] | Ripen briefly |
| Salt | 2 %Reported[chaconflores2023] | Salt and press into blocks |
| Whole cow milk · Raw in the farm dairies studied; pasteurised elsewhere; no additives in the traditional cheese[sanchezgamboa2018] | |
| Rennet (chymosin) · 0.02 % in one laboratory make[chaconflores2023] | |
| No starter in traditional raw-milk cheese · Lactic bacteria come from the milk[sanchezgamboa2018] | |
| 2 % in one laboratory make | Salt[chaconflores2023] |
| Starter | none in traditional raw-milk cheese; the milk's own lactic bacteria |
Total time across the recorded steps: 31 days – 4 months
What changes: Rennet goes into warm cow milk and it sets
Output: curd.
Microbes at work in this step
raw-milk lactic bacteria in traditional cheese
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
Queso Chihuahua is cheddared like Cheddar, but it is ripened only about a month and sold young and mild. Traditional farm cheese uses raw milk with no added starter, and each maker works from experience, so the cheese varies from dairy to dairy.
Raw-milk cheese carried high coliform counts when fresh; staphylococci were gone by day 90 in one study. Cheddaring and quick drying of the curd held back E. coli in another.
Hazards the sources name: Coliforms, high in fresh raw-milk cheese (5.2–7.6 log CFU/g) and falling with ripening; Coagulase-positive staphylococci, absent from day 90 of ripening; Escherichia coli can grow in the curd during making; cheddaring held it back in one study.
Every number is labelled with how it is known. How this atlas is made
The cheese is linked to the Mennonites who settled in northwest Chihuahua in 1922; it is the fifth most produced cheese in Mexico.
