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Cheese from Peru, Cajamarca
Fresh whole pasteurised milk is coagulated and made into a curd called quesillo, which is left five or six days before it is washed, milled and salted. The result is a spreadable, creamy, yellowish-white paste with a fresh aroma.
| Fresh whole cow milk, pasteurised by the maker Andina describes | [andina] |
| Salt, added after washing and milling | [andina] |
| Water, for washing the soured quesillo | [sanchez2014][andina] |
| Starter | Villanueva León (2023) describes the cheese as made from raw cow milk set with rennet, then matured, washed and salted. In her pasteurised-milk trial a freeze-dried Lactococcus lactis ssp. lactis culture (0.5 g for a 100 L batch) was added to restore the milk's own bacteria, which heating destroys. |
Total time across the recorded steps: 5.5 days – 7.8 days
What changes: The maker Andina describes starts from fresh whole milk that has been pasteurised
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
Fresh whole pasteurised milk is coagulated and made into a curd called quesillo, which is left five or six days before it is washed, milled and salted. The result is a spreadable, creamy, yellowish-white paste with a fresh aroma. Made in 5 steps over 5.5 days – 7.8 days. The longest step, hold the quesillo, takes 5–6 days (Andina (Peruvian state news agency) 2025). Salt is 2–2.5 % (Matara Centurión F.E. 2021). Lactococcus lactis ssp. lactis does most of the fermenting.
| Main step | 5–6 daysReported[andina] | Hold the quesillo |
|---|---|---|
| Salt | 2–2.5 %Reported[matara2021] | Mill and salt |
A curd held for days, then washed to take acid back out before it is milled and salted. The study (abstract) says washing lowers the lactic acid content, which can affect the texture and sensory character of the final cheese.
Salt is added at 2.0 to 2.5 % of the quesillo weight, and Prácticas-ITDG, as quoted by Matara (2021), says a lower share lets some bacteria multiply more easily. Alayo (2018) found total coliforms and Escherichia coli above the ITINTEC limits in 18 samples of industrially made mantecoso sold in Cajamarca city. Villanueva León (2023) reports that the traditional cheese is made from unpasteurised milk.
Hazards the sources name: Total coliforms and Escherichia coli (found in 18 samples of industrially made mantecoso sold in Cajamarca city, at 37,220 and 7,410 UFC/g, both above the ITINTEC limits).
Every number is labelled with how it is known. How this atlas is made
In 2024 a mantecoso from Cajamarca, made by Lácteos D'Celendin, was named best cheese of Peru (95/100) at the VII Concurso Nacional de Quesos. In 2025 Roger Orrillo Novoa's mantecoso won a bronze medal at Expo Queso Brasil in Minas Gerais.
