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Cheese from Ecuador, Carchi province
Milk is heated, set with rennet at about 38 °C, cut twice and drained. The curd is milled to crumbs, kneaded by hand with salt for about ten minutes, moulded and firmed overnight in the cold. It is a fresh rennet cheese eaten within days and is not ripened.
| Milk | At least 3.20 % protein and 3.0–3.2 % fat at reception[martinez2018] |
| Calcium chloride | [martinez2018] |
| Rennet | [martinez2018] |
| Salt | Kneaded into the milled curd[martinez2018] |
| Potassium sorbate | Preservative added at reception in the dairy flow studied[martinez2018] |
Total time across the recorded steps: 9.6 h – 9.9 h
What changes: The milk is held hot for 45 minutes to kill most of its bacteria
Output: heat-treated 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
Milk is heated, set with rennet at about 38 °C, cut twice and drained. The curd is milled to crumbs, kneaded by hand with salt for about ten minutes, moulded and firmed overnight in the cold. It is a fresh rennet cheese eaten within days and is not ripened. Made in 7 steps over 9.6 h – 9.9 h. The longest step, mould and firm in the cold, takes 8 h (Martínez Sotelo P.G. 2018) and runs at 5 °C (Martínez Sotelo P.G. 2018).
| Main step | 8 hReported[martinez2018] | Mould and firm in the cold |
|---|---|---|
| Temperature | 5 °CReported[martinez2018] | Mould and firm in the cold |
| Acidity | pH up to 6.8Measured[pozo2021] | Keep cold |
After draining, the curd is milled and kneaded by hand with salt before moulding, which gives it its grainy texture; longer kneading makes it softer. Unlike most cheeses here, it is not ripened.
Studies of Carchi artisanal queso amasado found poor hygiene. In Tulcán every sample held more than 10² CFU/g of S. aureus and many held high E. coli counts; in nine plants, mesophilic aerobes and coliforms exceeded the limits and shelf life was as short as one day. Keep it at 5 °C and eat it within days.
Hazards the sources name: Staphylococcus aureus, above 10² CFU/g in every artisanal sample tested in Tulcán; Escherichia coli, at high counts in artisanal Tulcán samples (below 10 CFU/g in a later nine-plant study).
Every number is labelled with how it is known. How this atlas is made
