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Cheese from Peru, Puno region
Cow milk is pasteurised, cooled to 34 °C and set with rennet in about 30 minutes. The curd is cut fine, stirred, partly drained, washed with water at 65 °C, salted and pressed in straw moulds that mark the rind. It is a fresh cheese of the Peruvian altiplano, ready the next day and not ripened.
| Cow milk | Fresh, at 15–18 °D acidity; sometimes sheep milk[candelaria2020] |
| Calcium chloride0.06 % | [candelaria2020] |
| Potassium nitrate0.04 % | [candelaria2020] |
| Lipase0.002 % | [candelaria2020] |
| Commercial coagulant with thermophilic bacteria, and rennet | 32 g of rennet in the plant flow described[candelaria2020] |
| Hot water at 65 °C | For washing the curd[candelaria2020] |
| Salt | [candelaria2020] |
| Starter | thermophilic bacteria in the commercial coagulant |
Total time across the recorded steps: 56 min
What changes: Filtered cow milk is pasteurised at 75 °C for a minute
Output: pasteurised milk.
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
Cow milk is pasteurised, cooled to 34 °C and set with rennet in about 30 minutes. The curd is cut fine, stirred, partly drained, washed with water at 65 °C, salted and pressed in straw moulds that mark the rind. It is a fresh cheese of the Peruvian altiplano, ready the next day and not ripened. Made in 6 steps over 56 min. The longest step, cool and set with rennet, takes 30 min (Trujillo Miranda C. 2020) and runs at 34 °C (Trujillo Miranda C. 2020).
| Main step | 30 minReported[candelaria2020] | Cool and set with rennet |
|---|---|---|
| Temperature | 34 °CReported[candelaria2020] | Cool and set with rennet |
Paria is a fresh pressed cheese, ready the day after making. Its curd is washed with hot water, which slows the souring, and it is pressed in straw moulds that leave a ridged rind. Queso andino, described in the same review, is brined and ripened for weeks.
The milk is pasteurised in the process described, and the cheese is eaten fresh. The thesis stores it at 12 °C, but a 2024 report on the Peruvian standard NTP 105.003:2023 says the standard requires pasteurised milk and cold stores that keep the cheese at no more than 6 °C, so the two sources differ on storage temperature. The 0.04 % potassium nitrate is one thesis's plant figure, not a home amount, and the review does not say what it is a percentage of.
Every number is labelled with how it is known. How this atlas is made
Puno produces more than 200,000 litres of milk a day, and 65 % of its cheese is fresh (MINAGRI 2019, as cited). In 2012 Sierra Exportadora, with Agrobanco and the La Molina agrarian university, announced a course on ripened cheeses in Puno, aimed at makers who produced only high-moisture fresh cheeses.
