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Cheese from Brazil, Minas Gerais
Raw whole cow milk is worked within 90 minutes of milking, seeded with pingo and set with rennet. The curd is cut, pressed into moulds by hand, dry-salted and ripened at room temperature for three weeks to a month. The finished cheese has a pH of about 5.0–5.3 and 2.4–2.83% salt, and its taste strengthens with longer ripening.
| Raw whole cow milk from the farm's own herd, not heat-treated | [rtiq2303] |
| Pingo (fermented whey used as natural starter) | [rtiq2303][penna2021] |
| Rennet registered with the authorities | [rtiq2303] |
| Salt | [rtiq2303] |
| Starter | pingo, whey collected during salting of the previous batch |
Total time across the recorded steps: 22 days
What changes: Fresh raw milk is filtered into the vat soon after milking
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 whole cow milk is worked within 90 minutes of milking, seeded with pingo and set with rennet. The curd is cut, pressed into moulds by hand, dry-salted and ripened at room temperature for three weeks to a month. The finished cheese has a pH of about 5.0–5.3 and 2.4–2.83% salt, and its taste strengthens with longer ripening. Made in 8 steps over 22 days. The longest step, ripen, takes at least 22 days (Instituto Mineiro de Agropecuária (IMA) 2013) and runs at at least 12 °C (Instituto Mineiro de Agropecuária (IMA) 2024). Salt is 2.4–2.8 % (Penna A.L.B 2021). Lactococcus, the most abundant genus in Campo das Vertentes cheese does most of the fermenting.
| Main step | at least 22 daysSet[ima1305][penna2021] | Ripen |
|---|---|---|
| Temperature | at least 12 °CSet[rtiq2303] | Ripen |
| Salt | 2.4–2.8 %Reported[penna2021] | Ripen |
| Acidity | pH 5–5.3Reported[penna2021] | Ripen |
The Minas raw-milk cheese of the Campo das Vertentes microregion around São João del-Rei, recognised by the state in 2009. Its paste may show irregular holes, and its taste is enhanced by about 90 days of ripening.
The milk is raw. The state standard requires processing within 90 minutes of milking, a set minimum ripening, moisture of at most 45.9%, and no Salmonella or Listeria monocytogenes in 25 g. A 2014 study found buyers prefer 10-day cheeses, and its author urges buying cheese ripened 20 days or more.
Hazards the sources name: Coagulase-positive staphylococci, Salmonella and Listeria monocytogenes, limited by the state standard (Salmonella and Listeria absent in 25 g).
Every number is labelled with how it is known. How this atlas is made
Portuguese settlers began making the cheese in the area in the 18th century. The state recognised the microregion in 2009, the fifth Minas region to be named.
