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Cheese from Mexico, Chiapas
Raw cow milk enriched with cream is set slowly with calf rennet, and the curd is hung in muslin to drain, salted and left hanging for at least 21 days so native lactic bacteria sour it. The crumbled, ripened core, with butter if needed, is shaped into a ball and wrapped in two layers of freshly stretched skim-milk curd. The skin dries hard around the soft core.
| Raw cow milk | [aldrete2018] |
| Cream skimmed from part of the milk4 kg per 100 L of milk | [aldrete2018] |
| Commercial calf rennet (1:10,000)2.5 mL (the study does not give the batch volume) | [aldrete2018] |
| Salt3–4% of the drained curd | [aldrete2018] |
| Butter0.3–0.5 kg per 10 kg of ripened curd, only if needed | [aldrete2018] |
| Skimmed milk soured with vinegar, for the stretched-curd skin | [aldrete2018] |
| Starter | native lactic bacteria present in the raw milk (traditional acidification) |
Total time across the recorded steps: 2.5 months – 5.5 months
What changes: Cream skimmed from part of the milk is stirred back into the batch
Part of the raw milk is skimmed and the cream returned to the batch, 4 kg per 100 L of milk, to make the core softer.
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 enriched with cream is set slowly with calf rennet, and the curd is hung in muslin to drain, salted and left hanging for at least 21 days so native lactic bacteria sour it. The crumbled, ripened core, with butter if needed, is shaped into a ball and wrapped in two layers of freshly stretched skim-milk curd. The skin dries hard around the soft core. Made in 9 steps over 2.5 months – 5.5 months. The longest step, age and store, takes 50 days – 3.6 months (Aldrete-Tapia A 2018). Salt is 3–4 % (Aldrete-Tapia A 2018). Streptococcus thermophilus, dominant in cheese at 50 days (44.02–80.48%) and 110 days (32.37–94.67%) at most producers; Lactococcus lactis, Lactobacillus helveticus, L. delbrueckii and L. plantarum also predominated during processing does most of the fermenting.
| Main step | 50 days – 3.6 monthsReported[aldrete2018] | Age and store |
|---|---|---|
| Temperature | 13–27 °CReported[estrada2024] | Sour hanging in cloth |
| Salt | 3–4 %Reported[aldrete2018] | Hang in muslin and salt |
Two cheeses in one. A long-soured, cream-enriched rennet curd forms the core, and a quick vinegar-set, stretched skim-milk curd wraps it. The skin stiffens as it dries; a 2024 study calls it a sort of package that extends the core's shelf life, and gives no figure.
Both parts start from raw milk. Studies stress hygienic milking, handling and the full curd souring time; curds soured 21 days or more reach a lower pH than the young versions sold today. 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: Low proportions of Escherichia coli/Shigella sequences in almost all processes, not recovered by culture; Salmonella, Staphylococcus aureus, Listeria monocytogenes and E. coli O157:H7, none of whose DNA was found by qPCR in 16 Bola de Ocosingo cheeses (Salmonella and S. aureus DNA was found only in the Cotija cheeses of the same study).
Every number is labelled with how it is known. How this atlas is made
A 2019 study counts ten artisanal cheesemakers making the cheese in Ocosingo. Competition from cheaper cheeses has pushed some to shorten the curd souring.
