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Cheese from Chile
Raw goat milk is cooled to about 25 °C and set with lonco, a home-made rennet of dried, salted kid stomach soaked in whey. The curd is broken by hand, drained into moulds, pressed by hand in a cloth and dry-salted on both faces, then sold fresh. A study of improved methods added a mesophilic culture, pasteurised the milk and ripened the cheese 28 days at about 12 °C.
| Raw goat milk | [camacho1988] |
| Lonco, home-made rennet from the salted, dried stomach of a kid, soaked in whey from the dairy and filtered | The amount varies between makes and makers[camacho1988] |
| Salt, rubbed on both faces of the cheese | [camacho1988] |
| Starter | none in traditional making; the improved method used a direct-vat mesophilic culture |
Total time across the recorded steps: 28 days
What changes: Fresh goat milk is strained and left to cool to about 25 °C
Goats are milked in the corral and the milk is filtered through cloth.
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 goat milk is cooled to about 25 °C and set with lonco, a home-made rennet of dried, salted kid stomach soaked in whey. The curd is broken by hand, drained into moulds, pressed by hand in a cloth and dry-salted on both faces, then sold fresh. A study of improved methods added a mesophilic culture, pasteurised the milk and ripened the cheese 28 days at about 12 °C. Made in 6 steps over 28 days. The longest step, ripen (improved method), takes 28 days (Camacho L) and runs at 12 °C (Camacho L). Salt is 1.9–2.6 % (Camacho L 1988). Lactic bacteria of the raw milk, whose normal growth Camacho and Sierra say may explain part of the rise in bacterial counts during making; the traditional process adds no culture and the species are not named and Direct-vat mesophilic lactic culture, at 2%, in the improved method do most of the fermenting.
| Main step | 28 daysReported[camacho-tech] | Ripen (improved method) |
|---|---|---|
| Temperature | 12 °CReported[camacho-tech] | Ripen (improved method) |
| Salt | 1.9–2.6 %Measured[camacho1988][camacho-tech] | Dry-salt |
A farm goat cheese set with lonco, a rennet each family makes from a kid's stomach soaked in whey, and salted on the surface rather than in brine.
Raw goat milk, much of it from goats with mastitis, carried coagulase-positive S. aureus; outbreaks from eating the cheese were attributed to its toxin and to faecal coliforms. An improved method tested hygienic milking, pasteurisation and a starter culture.
Hazards the sources name: Coagulase-positive Staphylococcus aureus in 75% of the milk samples, reduced to 50% by the acidification during making; faecal coliforms were high and Brucella melitensis was not found.
Every number is labelled with how it is known. How this atlas is made
Camacho and Sierra sampled rural cheese dairies in Lampa and Til-Til in the 1983–84 and 1984–85 seasons, where 120 families kept about 9,400 goats. A 2006 University of Chile thesis says goat cheese in Chile has historically been made by family farmers, mainly in the IV Region, as a subsistence activity, and that 14 cheese plants were built there in the 1990s with INDAP support to modernise production and improve hygiene. A 2018 review calls the cheese a typical product of the rural villages of the Norte Chico, especially the Coquimbo Region, and says its sanitary side was questioned but that cheese makers have since repositioned it, and some consumers now count it as gourmet.
