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Cheese from Uruguay, Colonia department
Uruguay's Swiss-style eyed cheese. Pasteurised cow milk is set with rennet and lactic and propionic starters, the curd is cut small, cooked at 48 °C, pressed and brined. It ripens in four stages - drying, about ten days cold, a warm room where propionic bacteria make the eyes, then cool storage. Made in 10 steps over 13 days – 16 days. The longest step, cold ripening, takes 10–12 days (Crosa M.J 2008) and runs at 8–11 °C (Crosa M.J 2008). Lactic acid bacteria and Propionic acid bacteria do most of the fermenting.
| Main step | 10–12 daysReported[crosa2008] | Cold ripening |
|---|---|---|
| Temperature | 8–11 °CReported[crosa2008] | Cold ripening |
| Pasteurised cow milk · 1,100 litres in the LATU trial vat[crosa2008] |
| Lactic and propionic starter bacteria[crosa2008] |
| Rennet[crosa2008] |
| Salt brine[crosa2008] |
| Starter: lactic and propionic bacteria, with rennet |
Total time across the recorded steps: 13 days – 16 days
What changes: Heat kills most microbes in the cow milk before the starters go in
The LATU trial used pasteurised milk; the study gives no time or temperature.
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
Queso Colonia follows Swiss eyed-cheese practice brought to Uruguay by settlers, but its ripening is split into a cold stage of about ten days and a warm room; LATU found the move is best made from day 11, once the paste has softened.
Every number is labelled with how it is known. How this atlas is made
Swiss settlers founded farms in the Colonia department in the 19th century. In 1868 Juan Teófilo Karlen left Diemtigen in the canton of Bern for Nueva Helvecia with his family and a copper cheese kettle, and set up the colony's first cheese dairy. LATU noted in 2008 that the cheese still had no protected designation.
