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Cheese from Spain, the Maestrazgo area
Tronchón is a traditional pressed cheese of the Maestrazgo, made from raw or pasteurised sheep, goat or mixed milk set with rennet. In a university pilot-plant make of the mature type, raw goat milk with a commercial starter culture was renneted at 32 °C, cut to 1 cm, stirred at 35 °C to pH 6.35, pressed, brined 3 hours in 23 % brine and ripened two months at 11–12 °C.
| Raw goat milk (Murciano-Granadina) in the study; sheep, goat or mixed milk in tradition | [quintanilla2019] |
| Commercial starter culture, CHOOZIT MA4001 (Lactococcus lactis subspecies and Streptococcus thermophilus)5 DCU per 100 L | [quintanilla2019] |
| Calcium chloride0.013 % (v/v) | [quintanilla2019] |
| Liquid calf rennet (chymosin:pepsin 70:30, 150 IMCU)0.07 % (v/v) | [quintanilla2019] |
| Salt brine23 % (w/v) | [quintanilla2019] |
| Starter | commercial starter culture (CHOOZIT MA4001) in the study; no source describes a traditional starter |
Total time across the recorded steps: 2.1 months
What changes: Starter and calf rennet set the raw goat milk at 32 °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
Tronchón is a traditional pressed cheese of the Maestrazgo, made from raw or pasteurised sheep, goat or mixed milk set with rennet. In a university pilot-plant make of the mature type, raw goat milk with a commercial starter culture was renneted at 32 °C, cut to 1 cm, stirred at 35 °C to pH 6.35, pressed, brined 3 hours in 23 % brine and ripened two months at 11–12 °C. Made in 6 steps over 2.1 months. The longest step, ripen, takes 2 months (Quintanilla P 2019) and runs at 11–12 °C (Quintanilla P 2019). Salt is 23 % (Quintanilla P 2019). Lactococcus lactis subsp. lactis, L. lactis subsp. cremoris, L. lactis subsp. lactis biovar diacetylactis and Streptococcus thermophilus does most of the fermenting.
| Main step | 2 monthsReported[quintanilla2019][quintanilla2020] | Ripen |
|---|---|---|
| Temperature | 11–12 °CReported[quintanilla2019] | Ripen |
| Salt | 23 %Reported[quintanilla2019] | Brine |
| Acidity | pH 5.3–5.4Reported[quintanilla2019] | Mould and press |
A traditional Maestrazgo cheese; the numbers here come from a university pilot-plant make that followed the artisanal process, not from a published rule.
In a study, raw goat milk spiked with antibiotics at the EU maximum residue limit left enrofloxacin and ciprofloxacin residues in cheese ripened 60 days; the authors call for a risk assessment of such milk in cheesemaking. Tronchón may also be made from raw milk. ANSES advises pregnant women, young children, people over 65 and people with weak immunity to avoid raw-milk cheeses other than cooked pressed ones such as Gruyère or Comté, because of Listeria, Salmonella and Shiga-toxin E. coli.
Every number is labelled with how it is known. How this atlas is made
Cervantes names Tronchón cheese twice in the second part of Don Quijote (dedication dated 1615). In chapter LII a cheese from Teresa Panza is said to be better than those of Tronchón, and in chapter LXVI a servant offers slices of Tronchón cheese.
