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Cheese from Peru, Puno region
Cow milk is pasteurised, cooled to 34 °C and set with rennet in about 30 minutes. The curd is cut fine, stirred, partly drained, washed with water at 65 °C, salted and pressed in straw-lined moulds that mark the rind. It is the altiplano's everyday fresh cheese, ready the next day and not ripened. Made in 6 steps over 36 min – 51 min. The longest step, cool and set with rennet, takes 30 min (Trujillo Miranda C. 2020) and runs at 34 °C (Trujillo Miranda C. 2020). Thermophilic lactic bacteria in the commercial coagulant does most of the fermenting.
| Main step | 30 minReported[candelaria2020] | Cool and set with rennet |
|---|---|---|
| Temperature | 34 °CReported[candelaria2020] | Cool and set with rennet |
| Cow milk · Fresh, at 15–18 °D acidity; sometimes sheep milk[candelaria2020] | |
| 0.06 % | Calcium chloride[candelaria2020] |
| 0.04 % | Potassium nitrate[candelaria2020] |
| 0.002 % | Lipase[candelaria2020] |
| Commercial coagulant with thermophilic bacteria, and rennet · 32 g of rennet in the plant flow described[candelaria2020] | |
| Hot water at 65 °C · For washing the curd[candelaria2020] | |
| Salt[candelaria2020] | |
| Starter | thermophilic bacteria in the commercial coagulant |
Total time across the recorded steps: 36 min – 51 min
What changes: Filtered cow milk is pasteurised at 75 °C for a minute
Output: pasteurised milk.
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
Paria is the altiplano's fresh pressed cheese, sold the day after making. Its curd is washed with hot water, which slows the souring, and it is pressed in straw moulds that leave a ridged rind. Queso andino, made in the same plants, is brined and ripened for weeks.
The milk is pasteurised in the process described, and the cheese is kept at 12 °C and eaten fresh.
Every number is labelled with how it is known. How this atlas is made
Puno produces more than 200,000 litres of milk a day, and 65 % of its cheese is fresh (MINAGRI 2019, as cited). In 2012 Sierra Exportadora ran courses to help Puno makers move from high-moisture fresh cheeses like paria to ripened ones.
