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Cheese from Colombia, Bolívar
Raw cow milk is soured to pH 5.2 with very acid whey, then set with rennet from a calf's stomach. The curd is stretched in its own whey at 50–60 °C, rolled out 4 mm thin, salted and cut into strips that are rolled over each other crosswise into layered rolls of about 80 g. It is made by hand in home patios and keeps only a short time.
| Raw cow milk | [granados2010] |
| Acid whey, about pH 3 and 1.3% lactic acid | [granados2010] |
| Rennet from calf stomach (cuajar); the improved method uses dissolved powdered rennet | [granados2010] |
| Salt | [granados2010] |
| Starter | acid whey added to the raw milk |
Total time across the recorded steps: 10 min
What changes: Very sour whey drops the milk from pH 6.5 to 5.2 before it is set
The milk is first filtered through cloth.
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 soured to pH 5.2 with very acid whey, then set with rennet from a calf's stomach. The curd is stretched in its own whey at 50–60 °C, rolled out 4 mm thin, salted and cut into strips that are rolled over each other crosswise into layered rolls of about 80 g. It is made by hand in home patios and keeps only a short time. Made in 5 steps over 10 min. The longest step, sour the milk with acid whey, takes 10 min (Granados C 2010). Lactic acid bacteria, which the study says make up part of the high mesophilic count and act as the starter; it names no species does most of the fermenting.
| Main step | 10 minReported[granados2010] | Sour the milk with acid whey |
|---|---|---|
| Temperature | 50–60 °CReported[granados2010] | Stretch in hot whey |
| Acidity | pH 6.5 → 5.2Reported[granados2010] | Sour the milk with acid whey |
A stretched-curd cheese whose raw milk is brought to pH 5.2 at once with very acid whey, then stretched in its own whey, rolled thin and wound crosswise into layered rolls.
The milk is raw and the cheese is made by hand in home patios, where the raw material is exposed to contamination and there are no sanitary controls (Vargas 2021, abstract). A 2010 study of three replicate samples found a mould count of 2500 cfu/g in the artisanal cheese, against an acceptable range of 100–500, and reported no faecal contamination from handlers in those samples. An improved method pasteurises the milk at 65 °C for 30 minutes and stretches at 60 °C. The CDC says people at higher risk, including pregnant women, people 65 or older and people with weak immunity, should avoid raw-milk cheese unless it is heated to 165 °F (74 °C) or until steaming hot.
Every number is labelled with how it is known. How this atlas is made
A 2010 study at Mompox described the artisanal make and an improved, pasteurised method for the cheese (Granados 2010). In 2014 another study made it from buffalo milk from Carmen de Bolívar. A 2021 study of Mompox producers named it one of the town's native products and judged it able to qualify for a denomination of origin. No source read here dates the start of production.
