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Cheese from Mexico
Raw cow milk is set with rennet, and the curd is cut, stirred and drained. The curd mass is then left at room temperature for 18–24 hours while the milk's own lactic bacteria sour it to about pH 5.0, and it is ground, salted, moulded and pressed into a rectangular block. It is a fresh cheese that melts when heated.
| Raw cow milk | Sometimes standardised to 3 % fat[ruvalcaba2020] |
| Rennet1 part per 10,000 parts of milk | [ruvalcaba2020] |
| Salt1–2 % | Mixed into the ground curd[ruvalcaba2020] |
| Starter | the curd is soured by the native bacteria of the raw milk |
Total time across the recorded steps: 18 h – 24 h
What changes: Starting material: raw cow milk, sometimes adjusted to 3 % fat
Output: raw cow milk.
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 set with rennet, and the curd is cut, stirred and drained. The curd mass is then left at room temperature for 18–24 hours while the milk's own lactic bacteria sour it to about pH 5.0, and it is ground, salted, moulded and pressed into a rectangular block. It is a fresh cheese that melts when heated. Made in 6 steps over 18 h – 24 h. The longest step, let the curd mass sour, takes 18–24 h (Ruvalcaba-Gómez J.M 2020). Salt is 1–2 % (Ruvalcaba-Gómez J.M 2020). Streptococcus, Lactococcus and Lactobacillus, the core genera through the make and Leuconostoc and Enterococcus, secondary core genera that rise towards the end do most of the fermenting.
| Main step | 18–24 hReported[ruvalcaba2020] | Let the curd mass sour |
|---|---|---|
| Salt | 1–2 %Reported[ruvalcaba2020] | Grind and salt |
| Acidity | pH 5Reported[ruvalcaba2020] | Let the curd mass sour |
The drained curd is left to sour for a day before it is ground, salted and pressed. So although it is sold fresh, it has a low pH, about 5.1, and it melts when heated.
The artisanal make uses raw milk. In a study of six Michoacán dairies, all 30 adobera samples failed the Mexican microbiological guideline; all held S. aureus, 28 held E. coli and one held Salmonella. The authors note that Mexican law forbids cheese made from unpasteurised milk. The curd also sits at room temperature for up to a day. France's food safety agency ANSES advises pregnant women, people over 65, people with weak immunity and young children to avoid raw-milk cheeses, apart from pressed cooked ones.
Hazards the sources name: Staphylococcus aureus, found in all 30 adobera samples from six Michoacán dairies; Escherichia coli, isolated from 28 of 30 adobera samples; Salmonella, isolated from one adobera sample and a wooden shovel in the same dairy.
Every number is labelled with how it is known. How this atlas is made
Adobera is described as an unripened fresh raw-milk cheese from the Los Altos region of Jalisco, one of Mexico's main dairy basins. A CIATEJ poster (2014) says Mexican rules call for pasteurised milk in cheese, but nearly all adobera in Jalisco is made without heat treatment, because makers say heating changes the way the fresh cheese crumbles.
