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Cheese from Argentina, Tucumán
Queso de Tafí del Valle is a firm, pressed cow-milk cheese from a high Andean valley in Tucumán, made there since Jesuit times. Pasteurised milk is soured with a lactic starter, set with chymosin at 37 °C, cut to corn-size grains, cooked to 45–47 °C, pressed and brined. It ripens at least 30 days and is sold plain or spiced. Made in 10 steps over 32 days. The longest step, ripen, takes at least 30 days (Secretaría de Agricultura 2026). Salt is 25–33 % (Secretaría de Agricultura 2026). Added lactic starter bacteria and Non-starter lactic bacteria from the valley's environment, which enter the cheese from the first week of ripening do most of the fermenting.
| Main step | at least 30 daysSet[tafi-ig] | Ripen |
|---|---|---|
| Temperature | 2–4 °CSet[tafi-ig] | Collect and chill the milk |
| Salt | 25–33 %Set[tafi-ig] | Brine |
| Acidity | pH 5–5.4Set[tafi-ig] | Press |
| Cow milk from the delimited area · Fluid milk only; reconstituted milk is not allowed[tafi-ig] | |
| 1 % (w/w), or as the maker advises | Lactic starter, commercial or natural[tafi-ig] |
| 100–200 g per 1000 litres of milk | Calcium chloride[tafi-ig] |
| Coagulant, mainly commercial chymosin · In the dose the maker advises[tafi-ig] | |
| Sodium nitrate (optional) · Within the limits of the Argentine Food Code[tafi-ig] | |
| Salt · As brine, or added to the curd[tafi-ig] | |
| Spices (optional) · Chilli (ají), black pepper, oregano, pimentón or paprika[tafi-ig] | |
| Starter | commercial or natural lactic starter |
Total time across the recorded steps: 32 days
What changes: Starting material: cow milk from the valley, kept cold until it is made
Output: raw milk checked by titratable acidity or the alcohol test.
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
Although grouped with the uncooked pressed cheeses, the GI protocol cooks the curd to 45–47 °C, so it is a cooked, pressed cheese. It is made only from milk of the Tafí valley and El Mollar; the protocol credits its natural rind and drying to the valley's high, temperate climate of wet summers and dry winters.
The GI protocol requires pasteurised milk, kept at 2–4 °C for no more than 48 hours before making, and regular checks of the milk's quality.
Every number is labelled with how it is known. How this atlas is made
Jesuit missionaries began making cheese in the valley around 1718. After the order was expelled in 1767, the estancias passed to private owners who kept making it. Domingo Faustino Sarmiento was a keen buyer; cheeses of the time weighed five kilos and were packed in tin. The valley's isolation kept the cheese local until roads arrived in the mid-20th century. A national cheese festival is held in Tafí every February.
