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Cheese from Santa Catarina, Brazil
Skimmed milk sours and curdles on its own, is warmed to 40–45 °C and drained in cloth bags, and the crumbly salted curd ferments for 2 to 7 days until it turns yellowish and sticks together. The fermented curd is then cooked until it melts completely, at 80 °C for at least a minute, and butter, cream or caraway may be stirred in. It sets into a soft, smooth, spreadable cheese.
| Skimmed cow milk, raw or pasteurised | [sc-portaria] |
| Salt | [sc-portaria] |
| Butter, cream, and caraway (Kümmel) in smaller amounts (optional) | The Portaria lists butter, cream and caraway as optional; German law allows cream, butter and butterfat[sc-portaria][milchpqv] |
| Non-industrial rennet (optional) | [sc-portaria] |
| Sodium bicarbonate, enough to help the drained curd ferment (optional) | [sc-portaria] |
| Starter | spontaneous; the skimmed milk curdles naturally |
Total time across the recorded steps: 2 days – 7 days
What changes: Skimmed milk sours and sets on its own
Microbes at work in this step
the milk coagulates naturally
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
Skimmed milk sours and curdles on its own, is warmed to 40–45 °C and drained in cloth bags, and the crumbly salted curd ferments for 2 to 7 days until it turns yellowish and sticks together. The fermented curd is then cooked until it melts completely, at 80 °C for at least a minute, and butter, cream or caraway may be stirred in. It sets into a soft, smooth, spreadable cheese. Made in 5 steps over 2 days – 7 days. The longest step, salt and ferment the crumbly curd, takes 2–7 days (Secretaria de Estado da Agricultura e da Pesc…) and runs at 15 °C (Schlei K.P 2020). Lactobacillus delbrueckii (over 55 % of bacteria in raw-milk Kochkäse) and Streptococcus thermophilus (over 80 % in pasteurised-milk Kochkäse), by sequencing and Candida tropicalis, the main fungus, especially in raw-milk samples do most of the fermenting.
| Main step | 2–7 daysSet[sc-portaria] | Salt and ferment the crumbly curd |
|---|---|---|
| Temperature | 15 °CReported[schlei2020] | Salt and ferment the crumbly curd |
Kochkäse is a ripened curd cheese that is cooked until it melts. The quark ferments for a few days, then is heated to 80 °C or more into a smooth spread, which also cuts the microbial load built up during ripening. Handkäse and Harzer are the same kind of sour-milk curd ripened as small shaped cheeses and never melted.
The Santa Catarina rule requires raw milk from herds certified free of brucellosis and tuberculosis, cooking to 80 °C for at least a minute, and storage at 4–8 °C. Cooking lowered the microbial counts in cheeses made from both raw and pasteurised milk in two studies, one of which cooked at 90 °C and found this step crucial; the earlier study concluded that the cooking step can work like pasteurisation when good manufacturing practice is followed. That earlier study counted lactic bacteria, aerobic mesophiles, yeasts and moulds, and neither abstract names a pathogen test. Cooking also does not undo everything that happens before it. The curd ferments for days first, and the FDA says heat does not destroy staphylococcal enterotoxins that have already formed.
Every number is labelled with how it is known. How this atlas is made
A 2022 review says Kochkäse has been a traditional product of the Itajaí Valley in Santa Catarina since the 19th century, when European immigrants settled there. Santa Catarina law of 2018 (Lei 17.486) covered artisanal raw-milk cheeses, and Portaria SAR No. 15 of 27 May 2020 approved the technical regulation for Kochkäse, which applies to the municipalities that grew from the colonies of Blumenau and Dona Francisca. In Germany the name Kochkäse was set by § 13 of the Käseverordnung and has been set since 14 June 2026 by § 34 of the Milchproduktqualitätsverordnung.
