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Cheese from Mexico
A boundary entry, close to unfermented. Pasteurised cow milk with calcium chloride is set with rennet at about 34 °C in 40–45 minutes, cut to 1 cm cubes, partly drained and salted in the curd. The curd is moulded in basket-type plastic forms, then packed and kept chilled; the cheese is white with an inverted truncated-cone shape. One study held the pH at 6.8 until draining, and another notes little or no starter acidification, so little acid forms.
| Pasteurised cow milk | Parra-Ocampo describes panela as made from pasteurised cow's skim or partially skimmed milk[parra2020][ochoa2013][sanchez2022] |
| Calcium chloride15 g per 100 l of milk | Another study used 21 ml of a 50 % solution per 100 l[sanchez2022][ochoa2013] |
| Liquid rennet15–30 ml per 100 l of milk | [sanchez2022][ochoa2013] |
| Salt600 g per 100 l of milk (another study 4.5 g per litre) | [sanchez2022][ochoa2013] |
Total time across the recorded steps: 1.7 h – 1.8 h
What changes: Starting material: pasteurised milk warmed to 34 °C
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
A boundary entry, close to unfermented. Pasteurised cow milk with calcium chloride is set with rennet at about 34 °C in 40–45 minutes, cut to 1 cm cubes, partly drained and salted in the curd. The curd is moulded in basket-type plastic forms, then packed and kept chilled; the cheese is white with an inverted truncated-cone shape. One study held the pH at 6.8 until draining, and another notes little or no starter acidification, so little acid forms. Made in 6 steps over 1.7 h – 1.8 h. The longest step, mould in baskets, takes 1 h (Ochoa-Flores A.A 2013). Salt is 600 % (Sánchez-Zamora N 2022).
| Main step | 1 hReported[ochoa2013] | Mould in baskets |
|---|---|---|
| Temperature | 34 °CReported[sanchez2022] | Warm the milk and add calcium chloride |
| Salt | 600 %Reported[sanchez2022] | Drain and salt the curd |
| Acidity | pH 6.8Reported[ochoa2013] | Cut and stir |
Panela is set with rennet and salted in the curd, then drained in basket moulds that give its cone shape. It is barely soured and eaten fresh, so it belongs at the edge of fermented foods.
A very perishable fresh cheese with high water activity; it should be stored below 5 °C. Because of Listeria, the US CDC tells pregnant women, adults aged 65 or over and people with weak immunity to avoid unheated queso fresco-type cheese, even from pasteurised milk, unless it is heated to 74 °C or steaming hot.
Every number is labelled with how it is known. How this atlas is made
Panela is a cheese of popular consumption in Mexico; national output was 51.34 thousand tonnes in 2018 and 52.10 thousand tonnes in 2019. Parra-Ocampo, citing the Mexican agriculture ministry, ranks it the third most produced cheese in Mexico in 2018, at 11.7% of the total.
