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Cheese from Honduras and El Salvador
A pressed, salty rennet cheese of Honduras and El Salvador. In a Honduran dairy-school version, milk is set with rennet at 32 °C, the curd is heated to 45 °C, drained, milled with about 3% salt and pressed hard. Its pH stays near 6.6–7.0, so it is a boundary case with little acid.
| Milk standardised to 2% or 2.5% fat, pasteurised | [mejia2009] |
| Calcium chloride, 40% solution20 cc per 100 kg of milk | [mejia2009] |
| Liquid rennet14 cc per 100 kg of milk | [mejia2009] |
| Refined salt2.8% or 3.5% (the best-liked cheese had 3.5%) | [mejia2009] |
Total time across the recorded steps: 19 h – 25 h
What changes: The milk is pasteurised and cooled to 32 °C for setting
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 pressed, salty rennet cheese of Honduras and El Salvador. In a Honduran dairy-school version, milk is set with rennet at 32 °C, the curd is heated to 45 °C, drained, milled with about 3% salt and pressed hard. Its pH stays near 6.6–7.0, so it is a boundary case with little acid. Made in 7 steps over 19 h – 25 h. The longest step, press, takes 18–24 h (Mejía Aguilar A.L. 2009). Salt is 2.8–3.5 % (Mejía Aguilar A.L. 2009).
| Main step | 18–24 hReported[mejia2009] | Press |
|---|---|---|
| Temperature | 32 °CReported[mejia2009] | Pasteurise and cool the milk |
| Salt | 2.8–3.5 %Reported[mejia2009] | Mill and salt |
| Acidity | pH 6.6–7Measured[mejia2009] | Pack and store |
Salted heavily and pressed hard rather than soured, it keeps a near-neutral pH; the softer duro blando grade is set apart by its higher moisture.
Its pH stays near neutral, so acid gives little protection. In the Zamorano study the pasteurised cheese averaged 6 cfu/ml total coliforms at day 30, under the Honduran limit of 10; the long room-temperature pressing was the weak point. Coliforms show hygiene and are not a test for pathogens. A 2005 thesis on the artisanal queso seco of Olancho found that cheeses made from unpasteurised milk did not meet the United States and Canada microbiological standards after 30 or 60 days of ripening, and that Staphylococcus aureus was little affected by any storage it tested. Counts reached zero at 30 days in cling film but had risen again by 60 days.
Hazards the sources name: Total coliforms, a hygiene indicator; in the Zamorano study they were at most 5-7 cfu/ml at day 30, under the Honduran limit of 10; Staphylococcus aureus in artisanal queso seco from Olancho, little affected by any storage tested over 30 and 60 days; a zero count at 30 days in cling film did not last to 60 days.
Every number is labelled with how it is known. How this atlas is made
A 2005 thesis describes the farm dairying of Olancho in the 1960s as traditional, with a canoe for setting the curd, a hoop band (cincho) for moulding the cheese and a sack for draining butter, and says Olancho cheese was in strong demand in Tegucigalpa and San Pedro Sula. In 2001 four artisanal plants in the Guayape valley and one in Choluteca were certified to export queso seco to the United States and Canada. From 2004 the United States restricted entry of Honduran dairy products, which the thesis blames on poor milking and manufacturing practice and on cheese exported before it had ripened enough.
