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Cheese from Mexico
Warm milk is set with rennet, and the curd is cut, drained, broken up and salted, then squeezed and formed into a round. It is eaten fresh, while it is still soft and crumbly. Little acid develops and its pH stays high, which is why it is a known Listeria risk.
| Pasteurised whole milk2 qt | Cow, goat or sheep milk; whole or 2 % milk, no lower[wsu-pnw539] |
| Pasteurised cultured buttermilk1 qt | Cultured[wsu-pnw539] |
| White vinegar7 tsp (2 tbsp + 1 tsp) | [wsu-pnw539] |
| Rennet1 tablet, dissolved in 1/2 cup cold water | [wsu-pnw539] |
| Salt3/4 tsp | [wsu-pnw539] |
| Herbs; fresh peppers (optional)1 tsp dried or 1 tbsp fresh; 1–2 tbsp | [wsu-pnw539] |
Total time across the recorded steps: 1 h – 1.2 h
What changes: Milk held at 145 °F for 30 minutes kills the harmful bacteria first
Traditional queso fresco is made from raw milk; the extension recipe adds this step for safety. Output: pasteurised milk.
Microbes at work in this step
heat kills the harmful bacteria in raw milk
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
Warm milk is set with rennet, and the curd is cut, drained, broken up and salted, then squeezed and formed into a round. It is eaten fresh, while it is still soft and crumbly. Little acid develops and its pH stays high, which is why it is a known Listeria risk. Made in 6 steps over 1 h – 1.2 h. The longest step, mix in buttermilk and vinegar, warm, and add rennet, takes 30–40 min (Powers-Hammond L. 2019) and runs at 32 °C (Powers-Hammond L. 2019). Salt is 1.5–2 % (Holle M.J 2018). Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides and Enterococcus faecium and Lactococcus, Lactobacillus and Leuconostoc in artisanal fresh cheese from Sinaloa, Mexico do most of the fermenting.
| Main step | 30–40 minReported[wsu-pnw539] | Mix in buttermilk and vinegar, warm, and add rennet |
|---|---|---|
| Temperature | 32 °CReported[wsu-pnw539] | Mix in buttermilk and vinegar, warm, and add rennet |
| Salt | 1.5–2 %Measured[holle2018] | Break up, salt and press into a round |
| Acidity | pH 6.6–6.9Measured[holle2018] | Break up, salt and press into a round |
Queso fresco is set with rennet, then salted, squeezed and eaten fresh. Little acid develops, and the nine US commercial cheeses tested had a pH of 6.62–6.86 (Holle et al. 2018).
Queso fresco keeps a high pH and high moisture, and Listeria monocytogenes grows in it even at 4 °C. CDC counts unheated queso fresco-type cheese, even from pasteurised milk, as a risk for people prone to listeriosis, and says to heat it to 165 °F (74 °C) or until steaming. Raw-milk queso fresco has carried staphylococci, coliforms and Salmonella. Pasteurise the milk, keep the cheese at 40 °F (4 °C) or below, and eat it within a week.
Hazards the sources name: Listeria monocytogenes, which grew at least 2.5 log cfu/g in 14 days at 4 °C in every US brand tested; Coagulase-positive staphylococci and coliforms, high in raw-milk cheeses; Salmonella and other taxa associated with enteric contamination, found by sequencing in artisanal fresh cheese from Sinaloa.
Every number is labelled with how it is known. How this atlas is made
Latin-American families have made queso fresco from fresh raw milk for generations. In the United States, the WSU Extension recipe was first written in 2000 for the Abuela Project, in which grandmothers in eastern Washington taught families to make it from pasteurised milk; the authors report a rapid fall in Salmonella illness in Yakima County afterwards.
