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Cheese from Brazil
Brazil's Edam-derived ball cheese is made from pasteurised cow milk with a starter of Lactobacillus helveticus and mesophilic lactococci. The curd is cooked by adding hot water, moulded into balls, brined for one and a half to two days, dried and ripened, then its rind is painted red and the ball is traditionally sealed in a tin.
| Pasteurised, standardised cow milk | [taveira2013] |
| Lactic starter1.5 % (m/v) in all, of which 0.1–0.5 % is L. helveticus | Lactobacillus helveticus with a mesophilic "O" or "LD" culture[taveira2013] |
| Hot water at 75–80 °C15–20 % of the milk volume | Added to cook the curd[taveira2013] |
| Rennet | [taveira2013] |
| Salt | Brine of 20–22 % NaCl[taveira2013] |
| Annatto (urucum) colouring6–12 mL per 100 L of milk in the thesis's traditional flow chart | Added to the milk with the nitrate, cultures, calcium chloride and coagulant[taveira2013] |
| Rind paint | Painted on after the rind is scraped; Portuguese Wikipedia says the Brazilian rind is tinted with an annatto-based colour[taveira2013][wp-pt] |
| Starter | Lactobacillus helveticus with mesophilic O or LD cultures |
Total time across the recorded steps: 52 days
What changes: A starter of lactic bacteria and rennet go into pasteurised cow milk
Output: curd.
Microbes at work in this step
thermophilic and mesophilic lactic bacteria start the souring
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
Brazil's Edam-derived ball cheese is made from pasteurised cow milk with a starter of Lactobacillus helveticus and mesophilic lactococci. The curd is cooked by adding hot water, moulded into balls, brined for one and a half to two days, dried and ripened, then its rind is painted red and the ball is traditionally sealed in a tin. Made in 7 steps over 52 days. The longest step, ripen, wash and scrape, takes 40 days (Taveira L.B. 2013). Salt is 20–22 % (Taveira L.B. 2013). Lactobacillus helveticus, which makes the cheese firmer, drier and sharper and Lactococcus lactis subsp. lactis and subsp. cremoris do most of the fermenting.
| Main step | 40 daysReported[taveira2013] | Ripen, wash and scrape |
|---|---|---|
| Temperature | 32–34 °CReported[taveira2013] | Add starter and rennet |
| Salt | 20–22 %Reported[taveira2013] | Brine |
It began as a copy of Dutch Edam but is drier, firmer and sharper, with a stronger colour. Its rind is painted red and the traditional ball is sealed in a tin, a packaging not used in Europe.
The milk is pasteurised and the cheese is brined and ripened. Colour the rind only with a dye permitted for food. Magenta, also called basic fuchsin, is a textile dye, and IARC classes magenta containing CI Basic Red 9 as possibly carcinogenic to humans.
Every number is labelled with how it is known. How this atlas is made
Dutch Edam reached Brazil through Portugal, hence the name, "from the Kingdom". Industrial production began in 1888 at the Companhia de Laticínios da Mantiqueira in Palmyra, Minas Gerais, founded by Carlos Pereira de Sá Fortes with Dutch cheesemakers. It was the first ripened cheese made industrially in Brazil. A 2015 paper on its place in Pernambuco says Edam reached Brazil in 1880 with the Portuguese, that Brazilian makers kept annatto, the red rind and the tin, and that it is given as a gift at Christmas and São João. Portuguese Wikipedia says it is known in the Northeast as queijo-de-cuia.
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