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Cheese from Northeast Brazil
Cow milk is soured, either naturally or, in the federal standard, with food-grade lactic, citric or acetic acid. The curd is heated, drained, washed with hot water or milk, then melted with clarified bottle butter (manteiga de garrafa) and salt at 85 °C or more for at least 15 minutes and poured into moulds. It is a boundary case, an acid-heat cheese, and is eaten fresh.
| Cow milk, whole, standardised, part-skimmed or skimmed | [in30-2001] |
| Food-grade organic acid (lactic, citric or acetic), or natural souring of the milk | The federal standard names acids; the Paraíba law also allows natural acidification and natural dairy cultures[in30-2001][pb-lei2019] |
| Manteiga da terra, manteiga de garrafa or manteiga do sertão (clarified butter) | [in30-2001][pb-lei2019] |
| Salt (optional); sodium bicarbonate as a processing aid | [in30-2001] |
| Starter | natural souring of the milk, or direct acidification |
Total time across the recorded steps: 24 h – 7 days
What changes: The milk sours, by its own bacteria or with added acid, until it curdles
The milk sets by spontaneous souring or by adding food-grade acid. The Paraíba law lists filtering, skimming and optional addition of whey before the curd is drained.
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
Cow milk is soured, either naturally or, in the federal standard, with food-grade lactic, citric or acetic acid. The curd is heated, drained, washed with hot water or milk, then melted with clarified bottle butter (manteiga de garrafa) and salt at 85 °C or more for at least 15 minutes and poured into moulds. It is a boundary case, an acid-heat cheese, and is eaten fresh. Made in 5 steps over 24 h – 7 days. The longest step, mould, cool and keep cold, takes 24 h – 7 days (Penna A.L.B 2021) and runs at up to 10 °C (Ministério da Agricultura e do Abastecimento…). Leuconostoc spp., the prevailing genus in Manteiga cheese in a large survey of artisanal Brazilian cheeses does most of the fermenting.
| Main step | 24 h – 7 daysReported[penna2021] | Mould, cool and keep cold |
|---|---|---|
| Temperature | up to 10 °CSet[in30-2001] | Mould, cool and keep cold |
| Acidity | pH 5.5–6.2Measured[emb2007] | Mould, cool and keep cold |
The curd is washed and then melted with clarified butter and salt. The federal standard sets the milk with food-grade acid, and the Paraíba law also allows natural acidification.
The federal standard requires cooking at no less than 85 °C for at least 15 minutes during melting, and storage at no more than 10 °C.
Hazards the sources name: Staphylococcus spp., found mainly in Coalho, Manteiga and Caipira cheeses in a large survey of Brazilian artisanal cheeses.
Every number is labelled with how it is known. How this atlas is made
A 2009 study of the Seridó says the region has made dairy products by hand for more than a century. One queijeira in a survey of 60 units was founded in 1878 and was run by three generations of the same family, and 69% of the surveyed dairies made queijo de manteiga. The federal identity standard (Instrução Normativa 30) was published on 16 July 2001, and Paraíba regulated artisanal cheeses and butters by Lei 11.346 of 6 June 2019.
