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Cheese from Mexico, especially the north and the Huasteca of San Luis Potosí
Queso asadero is a fresh Mexican stretched-curd (pasta filata) cheese. In the UNAM teaching method the milk is acidified with citric acid, set with rennet at 32 °C, and the curd is melted at 64–65 °C and kneaded until it stretches, then salted and shaped into balls or flat rounds. Small dairies in the Huasteca often use raw milk, and the fresh cheese keeps only days.
| Milk100 L | 3.3 % fat and 14–17 °D acidity in the UNAM teaching method, which does not name the species; raw milk is the general rule in small-scale making in the Huasteca[unam2024][carrillo2011] |
| Citric acid160 g per 100 L of milk | UNAM teaching method; the milk is acidified directly, so this version is acid-set, not fermented[unam2024] |
| Liquid rennet10 mL per 100 L of milk (strength 1:10,000), or 5 mL (1:20,000) | [unam2024] |
| Salt2 % of the cheese yield | [unam2024] |
| Starter | none; the UNAM teaching method acidifies the milk with citric acid instead |
Total time across the recorded steps: 1 h
What changes: Starting material: filtered milk in the vat
Output: filtered milk, 3.3 % fat.
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
Queso asadero is a fresh Mexican stretched-curd (pasta filata) cheese. In the UNAM teaching method the milk is acidified with citric acid, set with rennet at 32 °C, and the curd is melted at 64–65 °C and kneaded until it stretches, then salted and shaped into balls or flat rounds. Small dairies in the Huasteca often use raw milk, and the fresh cheese keeps only days. Made in 8 steps over 1 h. The longest step, set with rennet, takes 30 min (Carrillo-Martinez A 2024) and runs at 32 °C (Carrillo-Martinez A 2024). Salt is 2 % (Carrillo-Martinez A 2024).
| Main step | 30 minReported[unam2024] | Set with rennet |
|---|---|---|
| Temperature | 32 °CReported[unam2024] | Set with rennet |
| Salt | 2 %Reported[unam2024] | Salt and shape |
| Acidity | pH 5.6Measured[carrillo2011] | Salt and shape |
Like Oaxaca cheese, asadero is a Mexican stretched curd, but it is shaped into balls or flat rounds rather than wound into a ball of strips. It is cooked in two stages and kneaded, and it is eaten fresh rather than ripened.
Asadero is a moist fresh cheese (water activity 0.91, pH 5.6 in one study) and small makers often use raw milk. In that study faecal coliforms passed the limit of the Mexican standard NOM-121-SSA1-1994 after 5 days at 30 °C and 7 days at 20 °C, while cheese kept at 10 °C stayed within it; the authors set shelf lives of 9, 5 and 3 days at 10, 20 and 30 °C. CDC says raw milk can carry Listeria, Brucella, Salmonella and E. coli. It says people at higher risk of Listeria, including pregnant women, people 65 or older and people with weak immunity, should avoid raw-milk cheese unless it is heated to 165 °F (74 °C) or until steaming hot. Its list for those groups also names unheated queso-fresco-type fresh soft cheeses, even from pasteurised milk; it does not name asadero.
Hazards the sources name: Faecal coliforms, above the Mexican limit after 5 to 7 days without cooling; Salmonella spp. and Staphylococcus aureus tested for and not found.
Every number is labelled with how it is known. How this atlas is made
Asadero is an important part of the farm economy of the Huasteca in north-east Mexico, where much of it is still made from raw milk and sold unpackaged.
