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Cheese from Colombia, Boyacá, the municipalities of Paipa and Sotaquirá
Raw cow milk, mostly hand-milked, has its floating cream skimmed off by hand and is set with rennet with no added starter. The curd is kneaded, pressed and moulded by hand, then ripened on wooden shelves at ambient temperature (12–20 °C) for a standard 21 days, up to 28. It has held a Colombian designation of origin since 2011.
| Raw cow milk, partly skimmed by removing the floating cream | The designation sets 3 % fat, 3 % protein and 11.4 % total solids, pH 6.5[castellanos2020][benavides2022] |
| Coagulant (microbial protease, animal chymosin or recombinant chymosin, varying by producer) | [benavides2022] |
| Salt | The finished cheese holds about 2.1 % salt[benavides2022] |
| Starter | none added |
Total time across the recorded steps: 21 days – 28 days
What changes: Starting material: raw cow milk with the cream skimmed off by hand
The floating cream is removed by hand.
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, mostly hand-milked, has its floating cream skimmed off by hand and is set with rennet with no added starter. The curd is kneaded, pressed and moulded by hand, then ripened on wooden shelves at ambient temperature (12–20 °C) for a standard 21 days, up to 28. It has held a Colombian designation of origin since 2011. Made in 4 steps over 21 days – 28 days. The longest step, ripen on wooden shelves, takes 21–28 days (Castellanos-Rozo J 2020) and runs at 12–20 °C (Castellanos-Rozo J 2020). Lactococcus, the main genus, with Enterococcus, Leuconostoc and Streptococcus does most of the fermenting.
| Main step | 21–28 daysReported[castellanos2020] | Ripen on wooden shelves |
|---|---|---|
| Temperature | 12–20 °CReported[castellanos2020] | Ripen on wooden shelves |
| Acidity | pH 5.2–5.2Reported[castellanos2020][benavides2022] | Ripen on wooden shelves |
Described in a 2022 study as the one Colombian ripened cheese with a designation of origin; it is made from raw milk without starter and kneaded and pressed entirely by hand.
Made from raw milk with hand handling. A sensory study found Listeria monocytogenes in 3 of its 17 samples. A three-year survey of 16 of the roughly 70 Paipa dairies found Staphylococcus above the Colombian limits in 98 to 100 % of 48 samples, Listeria monocytogenes in 38 % and no Salmonella.
Hazards the sources name: Staphylococcus, relevant in some samples; Listeria monocytogenes, found in 3 samples in a sensory study; Listeria monocytogenes in 38 % of 48 cheese samples from formal and informal Paipa dairies; Staphylococcus above the Colombian limits in 98 to 100 % of samples, with 56 % of the isolates S. aureus; Salmonella was not detected.
Every number is labelled with how it is known. How this atlas is made
The Superintendencia de Industria y Comercio granted the designation in Resolution 70802 of 8 December 2011. About 15 of some 70 producers are formally registered and use the seal.
