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Cheese from Southern Brazil, Campos de Cima da Serra
Raw whole cow milk is set with rennet straight after milking, with no heating, for 45–60 minutes. The curd is broken into pieces over 2 cm, sometimes scalded with water at 70–80 °C, squeezed, salted and pressed for 24 hours. The state standard requires at least 60 days of ripening above 5 °C in a dry, ventilated place.
| Raw whole cow milk, used straight after milking | The standard names raw whole milk; Penna and colleagues say it is cow's milk[serrano-in7][penna2021] |
| Industrial rennet | [serrano-in7] |
| Salt | Added to the milk during filtering, or to the curd before moulding[serrano-in7] |
| Starter | none added; the standard allows only raw milk, industrial rennet and salt |
Total time across the recorded steps: 2 months
What changes: Rennet goes into the warm raw milk straight after milking
Industrial rennet; salt may go into the milk as it is filtered.
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 set with rennet straight after milking, with no heating, for 45–60 minutes. The curd is broken into pieces over 2 cm, sometimes scalded with water at 70–80 °C, squeezed, salted and pressed for 24 hours. The state standard requires at least 60 days of ripening above 5 °C in a dry, ventilated place. Made in 7 steps over 2 months. The longest step, ripen, takes at least 2 months (Secretaria da Agricultura 2014) and runs at at least 5 °C (Secretaria da Agricultura 2014). Lactic acid bacteria (Enterococcus, Lactococcus, Lactobacillus, Leuconostoc and Streptococcus), which ripening at 12.5 or 20 °C favoured over 5 °C does most of the fermenting.
| Main step | at least 2 monthsSet[serrano-in7][penna2021] | Ripen |
|---|---|---|
| Temperature | at least 5 °CSet[serrano-in7] | Ripen |
A small-farm cheese of the southern highlands, made of raw milk set at once after milking, broken coarse, scalded with hot water rather than cooked and pressed for a day. The standard allows no starter and no additives.
The milk is raw. The state standard requires at least 60 days of ripening above 5 °C, unless a federal or other artisanal-cheese rule allows less, and storage at no more than 12 °C. Studies cited in a review found Listeria monocytogenes in some cheeses at 14 to 45 days of ripening, and at every stage in one dairy. In a 60-day trial that read shares of DNA, not live counts, ripening at 5 °C favoured potentially pathogenic bacteria such as Serratia and Citrobacter over lactic bacteria. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than pressed cooked ones such as Gruyère, because of Listeria, Salmonella and Shiga-toxin E. coli.
Hazards the sources name: Listeria monocytogenes, found in some artisanal Serrano cheeses at 14 to 45 days of ripening in published studies; Potentially pathogenic bacteria such as Pseudomonas, Citrobacter and Serratia, favoured by ripening at 5 °C over 12.5 or 20 °C in a 60-day trial, by shares of DNA.
Every number is labelled with how it is known. How this atlas is made
The first record dates from 1831, when farmers of Rio Grande do Sul asked for better roads to move cheese and butter they bartered for goods. Producer associations in both states pushed for the 2014 standard and a geographical indication.
