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Cheese from Mexico, Tabasco
Poro cheese is made in a seven-day process from raw cow milk, which is acidified and set with whey kept from the previous day plus liquid rennet. The curd is cut, drained, moulded in layers, pressed, salted, rested and aired, then coated in white paraffin and wrapped in yellow cellophane. The finished cheese has a very low pH for a Mexican cheese, about 4.3–4.9.
| Raw cow milk | [gonzalez2019] |
| Whey from the previous day's make, which acidifies the milk | [gonzalez2019] |
| Liquid rennet (rennin) | [gonzalez2019] |
| Salt | [gonzalez2019] |
| White paraffin and thin yellow cellophane for the finished piece | [gonzalez2019] |
| Starter | whey from the previous day's make (backslopping) |
Total time across the recorded steps: 7 days
What changes: Whey from the previous day and a little rennet curdle the raw milk
The raw milk is filtered and its temperature checked. Whey from the previous day acidifies and coagulates the milk, then rennin is added.
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
Poro cheese is made in a seven-day process from raw cow milk, which is acidified and set with whey kept from the previous day plus liquid rennet. The curd is cut, drained, moulded in layers, pressed, salted, rested and aired, then coated in white paraffin and wrapped in yellow cellophane. The finished cheese has a very low pH for a Mexican cheese, about 4.3–4.9. Made in 5 steps over 7 days. The longest step, coat in paraffin and wrap, takes 7 days (González Ariceaga C.C. et al. 2019). Salt is 2–3.9 % (González Ariceaga C.C. et al. 2019). Streptococcus thermophilus and Lactobacillus delbrueckii, the most dominant and abundant species after the curdling step and Lactobacillus plantarum, L. fermentum, L. farciminis and L. rhamnosus, the main isolates from finished cheeses do most of the fermenting.
| Main step | 7 daysReported[gonzalez2019] | Coat in paraffin and wrap |
|---|---|---|
| Salt | 2–3.9 %Measured[gonzalez2019] | Salt, rest and air |
| Acidity | pH 4.3–4.9Measured[gonzalez2019] | Coat in paraffin and wrap |
The curd is layered in the mould, which leaves small longitudinal eyes in the paste. The cheese is finished in seven days and coated in white paraffin.
The milk is raw. Averages of pH 4.34, water activity 0.94 and about 3.2% salt were reported, and E. coli, Salmonella and Listeria monocytogenes were absent from final cheeses of all dairies in one study, but S. aureus and its toxins were found in some samples from one dairy. The authors call for heat treatment of the milk and good manufacturing practices.
Hazards the sources name: Staphylococcus aureus and its enterotoxins in some samples from one dairy; Escherichia coli, Salmonella and Listeria monocytogenes were absent from final cheeses of all dairies.
Every number is labelled with how it is known. How this atlas is made
The cheese has been made by traditional, unstandardised methods for more than 50 years in the Los Ríos region of Tabasco.
