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Cheese from Colombia
A boundary entry. The milk is soured by adding acid or whey rather than a lactic culture, until it reaches the stretching point near pH 5.1–5.2, then set with rennet. The curd is stretched at about 75 °C, moulded and packed. The soft, creamy, unripened cheese stayed acceptable to tasters for about two months vacuum-packed at 4 °C in one study.
| Cow milk, its fat set to the cheese wanted | One study standardised milk to 0.9% fat for a semi-fat cheese and 5.1% for a full-fat one[novoa2008] |
| Acid or whey left from cheesemaking, to sour the milk | [elespectador] |
| Rennet | [novoa2008] |
| Starter | none traditionally; acid or whey, the liquid left from cheesemaking |
What changes: Acid or whey goes into the milk and brings its acidity down toward stretching point
Traditionally no lactic cultures are used; acid or whey does the souring.
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
A boundary entry. The milk is soured by adding acid or whey rather than a lactic culture, until it reaches the stretching point near pH 5.1–5.2, then set with rennet. The curd is stretched at about 75 °C, moulded and packed. The soft, creamy, unripened cheese stayed acceptable to tasters for about two months vacuum-packed at 4 °C in one study.
| Temperature | 75 °CReported[novoa2008] | Stretch |
|---|---|---|
| Acidity | pH 5.4 → 4.93Measured[novoa2008] | Keep cold |
A Colombian pasta filata in which the acidity for stretching comes from added acid or whey, not from a lactic culture. Its name suggests a rich cheese, but it can be made at different fat levels, and its elastic texture, not its fat, sets it apart from other Colombian fresh cheeses.
The cheese is not ripened and is kept cold. Vacuum-packed at 4 °C, tasters still accepted it for about 60 days in one study, but that is a sensory limit, not a safety one. Moulds and yeasts passed the reference limit by day 60.
Every number is labelled with how it is known. How this atlas is made
Canal Trece reported in 2018 that doble crema is said to have been discovered in 1877 by Sara Baldé.
