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Cheese from Venezuela
Queso de mano is a fresh white Venezuelan stretched-curd cheese made from raw cow milk. Rennet sets the milk, the cut curd ferments for 16–20 hours, and the sour curd is cooked in water at 60–90 °C and worked by hand until it stretches. The cheese is moulded and kept submerged in whey at room temperature.
| Raw cow milk, whole or skimmed | Filtered on arrival at the dairy[maldonado2008][lara2015] |
| Rennet2.5–5 g of powder or 35–50 ml of liquid per 100 L of milk | Added at room temperature[lara2015] |
| Hot water | For cooking the soured curd until it stretches[lara2015][maldonado2008] |
| Whey | The finished cheese is kept submerged in it[lara2015] |
| Starter | mesophilic lactic acid bacteria from the milk sour the curd until it stretches |
Total time across the recorded steps: 17 h – 22 h
What changes: Raw cow milk arrives at the dairy and is filtered
Whole or skimmed raw milk. Some Belén dairies buy curd every second day instead of milk, mainly because it is easier to carry by motorbike over poor roads.
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
Queso de mano is a fresh white Venezuelan stretched-curd cheese made from raw cow milk. Rennet sets the milk, the cut curd ferments for 16–20 hours, and the sour curd is cooked in water at 60–90 °C and worked by hand until it stretches. The cheese is moulded and kept submerged in whey at room temperature. Made in 7 steps over 17 h – 22 h. The longest step, ferment the curd, takes 16–20 h (Lara D. Y.C. 2015). Salt is 3.7 % (Maldonado R. and Llanca L. 2008). Mesophilic lactic acid bacteria from the raw milk, which make the acid that brings the curd to its stretching point; the paper names no species does most of the fermenting.
| Main step | 16–20 hReported[lara2015] | Ferment the curd |
|---|---|---|
| Temperature | 60–90 °CReported[lara2015][maldonado2008] | Cut and cook the curd |
| Salt | 3.7 %Measured[maldonado2008] | Keep in whey |
| Acidity | pH 4.5Measured[maldonado2008] | Keep in whey |
A fresh stretched-curd cheese of raw cow milk whose curd ferments 16–20 hours before it is cooked and pulled by hand, and which is kept in whey at room temperature rather than refrigerated. The Venezuelan standard COVENIN 3822-2003 names queso de mano, telita and guayanés as separate stretched-curd cheeses.
Artisanal queso de mano is made from raw milk, handled by hand and sold submerged in whey at room temperature. All 32 cheeses bought at four sales points in Maracay exceeded the COVENIN microbial limits, with Staphylococcus spp. averaging 2.95×10⁶ CFU/g and total coliforms 2.23×10⁶ MPN/g. The authors note that S. aureus above 10⁴ CFU/g can produce toxin, and conclude that eating the cheese bought there could be a public health risk. A 2014 survey in Belén found workers handling the cheese bare-handed and without protective gear.
Hazards the sources name: Staphylococcus spp., averaging 2.95×10⁶ CFU/g with 25% recorded as coagulase-positive, and total coliforms averaging 2.23×10⁶ MPN/g, in 32 cheeses from four sales points in Maracay.
Every number is labelled with how it is known. How this atlas is made
The Venezuelan standard COVENIN 3822 for stretched-curd cheeses, which names queso de mano, was approved in 2003. Llanca published a detailed description of the artisanal make in 1991. Lara (2015) cites Maldonado and Llanca (2008) for about 59% of the queso de mano eaten in Maracay coming from Belén, and her 2014 survey of 13 queseras there found that 75% of producers still worked as Llanca described.
