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Cheese from Peru
A semi-hard ripened cheese of the Peruvian highlands. As reported from the 2024 Peruvian standard, it is made only from pasteurised milk with rennet or other coagulating enzymes and a lactic culture, ripened at least 21 days and kept at no more than 6 °C. It is cylindrical or rectangular with a light natural rind and a firm, slightly elastic paste.
| Pasteurised milk | [agraria-ntp] |
| Rennet or other coagulating enzymes | [agraria-ntp] |
| Lactic culture | [agraria-ntp] |
| Salt and permitted seasonings | [agraria-ntp] |
| Starter | lactic culture |
Total time across the recorded steps: 22 days
What changes: The milk is heated to kill harmful microbes before the culture goes in
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
A semi-hard ripened cheese of the Peruvian highlands. As reported from the 2024 Peruvian standard, it is made only from pasteurised milk with rennet or other coagulating enzymes and a lactic culture, ripened at least 21 days and kept at no more than 6 °C. It is cylindrical or rectangular with a light natural rind and a firm, slightly elastic paste. Made in 5 steps over 22 days. The longest step, ripen, takes at least 21 days (Agraria.pe 2024).
| Main step | at least 21 daysSet[agraria-ntp] | Ripen |
|---|---|---|
| Temperature | 75 °CReported[trujillo2020] | Pasteurise the milk |
Not a fresh cheese, as earlier lists had it, but a semi-hard ripened one. Peru's 2024 regional-cheese standard fixes pasteurised milk, a lactic culture and three weeks' minimum ripening.
The 2024 standard requires pasteurised milk and storage at no more than 6 °C (as reported).
Every number is labelled with how it is known. How this atlas is made
