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Cheese from Costa Rica, Cartago
A fresh, pressed white cow-milk cheese from the slopes of the Turrialba volcano, with a Costa Rican denomination of origin. In the traditional method whole raw milk is set with rennet at about 35 °C, cut to small grains, drained, chopped, salted in the curd to 1.5–2% and pressed in hoops for hours or until the next day. It is eaten fresh.
| Whole raw cow milk100 litres | [fao] |
| Rennet tablets (traditional; liquid rennet today)2 tablets | [fao][ucr-guide] |
| Saltto taste (1.5–2% in the finished cheese in the 2014 study process) | [fao][ucr-guide] |
Total time across the recorded steps: 8.7 h – 25 h
What changes: Starting material: whole raw cow milk, strained through cloth
Whole raw milk is checked and strained through cloth or a disposable filter.
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 fresh, pressed white cow-milk cheese from the slopes of the Turrialba volcano, with a Costa Rican denomination of origin. In the traditional method whole raw milk is set with rennet at about 35 °C, cut to small grains, drained, chopped, salted in the curd to 1.5–2% and pressed in hoops for hours or until the next day. It is eaten fresh. Made in 7 steps over 8.7 h – 25 h. The longest step, mould and press, takes 8–24 h (Fallas P 2017). Salt is 1.5–2 % (Fallas P 2017).
| Main step | 8–24 hReported[ucr-guide][fao] | Mould and press |
|---|---|---|
| Temperature | 30–36 °CReported[ucr-guide][fao] | Set with rennet |
| Salt | 1.5–2 %Reported[ucr-guide] | Chop and salt the curd |
| Acidity | pH 5.6–7Measured[fao] | Bag and store |
Made from whole raw milk on family farms of Santa Cruz and protected by a Costa Rican denomination of origin. A 2014 University of Costa Rica panel found its milky smell, salty-creamy taste and juicy grain set it apart from other fresh cheeses sold under the same name.
Traditional cheese is made from raw milk and is barely ripened. The technical study reports pH 5.63–7.04 across farm dairies. The US CDC says people at higher risk of Listeria infection, including pregnant women, people 65 or older and people with weak immunity, should avoid unheated queso fresco-type cheeses, such as queso blanco, and any cheese made from raw milk, unless it is heated to 165 °F (74 °C) or until steaming hot.
Every number is labelled with how it is known. How this atlas is made
The technical study, quoting Yee (1996), says family dairies once set unskimmed milk with a rennet tablet, cut it with a knife, kneaded it by hand, salted it to taste and pressed it in wooden hoops and troughs until the next day. Cheese was being made at La Pastora de Santa Cruz by 1917. Costa Rica's trade ministry (Comex) says the designation was registered in 2012 and that the method was forged over more than a century.
