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Cheese from Brazil, Minas Gerais
Raw cow milk is seeded with pingo and set with rennet. The curd is cut, warmed to 40 °C while stirred, drained and left 12–24 hours to ferment, then stretched and shaped by hand into a gourd. The cheeses are salted in brine and sold after about 7 days.
| Freshly milked raw cow milk, filtered through clean synthetic cloth | [souza2020] |
| Pingo (fermented whey used as natural starter) | [souza2020][medes2026] |
| Rennet | [souza2020] |
| Salt, as a brine of 20% salt in water | [souza2020] |
| Starter | pingo, whey from the previous batch |
Total time across the recorded steps: 7.5 days – 8 days
What changes: Fresh raw milk is filtered through synthetic cloth
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
Raw cow milk is seeded with pingo and set with rennet. The curd is cut, warmed to 40 °C while stirred, drained and left 12–24 hours to ferment, then stretched and shaped by hand into a gourd. The cheeses are salted in brine and sold after about 7 days. Made in 7 steps over 7.5 days – 8 days. The longest step, ripen, takes 7 days (Souza B.R 2020). Salt is 20 % (Souza B.R 2020). Lactic acid bacteria of the fermented whey (pingo), higher in the rainy season does most of the fermenting.
| Main step | 7 daysReported[souza2020] | Ripen |
|---|---|---|
| Temperature | 40 °CReported[souza2020] | Cut and warm the curd |
| Salt | 20 %Reported[souza2020] | Brine |
Unlike the pressed Minas raw-milk cheeses, Cabacinha is a stretched-curd cheese. Its curd sours for up to a day before it is stretched and shaped into a gourd.
The milk is raw, and the curd is warmed and stretched. A 2026 study of 30 producers found high Staphylococcus counts in whey starter, brine and cheese and E. coli in the whey starter, and called for good milking and manufacturing practice.
Hazards the sources name: Staphylococcus spp., found in high counts in fermented whey, brine and cheese; Escherichia coli in the fermented whey, higher in the rainy season, and coliforms after stretching in one cheese.
Every number is labelled with how it is known. How this atlas is made
The state recognised the Vale do Jequitinhonha as a Cabacinha region in 2014. Production there dates from the mid-20th century, and a 2023 state law made the cheese part of Minas Gerais cultural heritage.
