Queso Mantecoso — traditional

Washed-curd cheese with dry-salted or post-press brined options. 10 L milk. Shared calculations and pH notes.

Milk: 10 L milk
Make: about 1 day
Salt at: before moulding
Affinage: 20–30 days,12–14°C

Ingredients

Whole milk: 10 L
Calcium chloride solution: 3 mL
Liquid rennet,200 IMCU/mL: 2.25 mL
Mesophilic starterFlora Danica/MA4001; exact source dose not stated: manufacturer dose for
10 L
Potable wash water38°C: 3 L
Cheese saltSelected dry-salt branch; alternative 20%w/w brine after pressing: 20 g/kg curd

Stage	Time	°C	pH	Do	Notes
Milk
Pasteurise				Skip for this cheese	Use already-pasteurised milk; this heating stage is skipped.
Culture	mix at 32°C	32	6.6source target, milk	Warm milk 32°C; add calcium chloride and starter.
Ripen	30–45 min	32	6.5source target, milk	Hold 32°C.
Rennet	40 min	32	6.47source target, curd	Add diluted rennet; still, cover and hold 32°C to clean break.	Source 6.45–6.50.
Curd
Cut and rest	cut to 5–10 mm	32	≈6.5predicted, curd	Cut 5–10 mm cubes.	Three-minute model allowance for cutting.
Stir	10 min	32	6.42source target, curd	Stir gently.	Source 6.40–6.45.
Wash	replace 3 L	35	6.4source target, curd	Remove 3 L whey; replace with 3 L potable 38°C water.
Scald	20 min	37	6.25source target, curd	Stir continuously while heating slowly to 37–39°C until elastic.	Source 6.20–6.30.
Pitch	drain whey	38	6.05source target, curd	Drain whey fully.	Source 6.00–6.10.
Shape
Salt	5 min	35	≈6.1predicted, curd	Weigh curd; mix in 20 g/kg salt and knead gently 5 min.	This sheet selects OptionA. OptionB:leave curd unsalted and brine after pressing.
Drain and form	transfer to mould	32	≈6.1predicted, curd	Fill cloth-lined moulds and consolidate.
Press	12–24 h	22	5.3source target, curd; act on measurement	Press 5–10 kg for a comparable source mould/wheel until curd pH5.20–5.40.	Mould diameter is not recorded; adjust load to closure and whey flow rather than assume milk-volume proportionality.22°C assumed for model.
Mill				Skip for this cheese
Cave
Affinage	20–30 days	13	≈5.2make-end baseline; recheck during aging	Dry surface; age 12–14°C and 85%RH.	For source OptionB, first brine at 12–14°C in 20%w/wNaCl; time is not specified and must be established for wheel size.

Source and cheese-specific notes

International Cheese Regulars Recipes.txt — Queso Mantecoso — traditional

≈ marks an illustrative prediction. Source targets and recorded readings are labelled separately; recorded readings are historical context, not targets for a new batch. Use a calibrated meter and the correct sample medium. Read the shared method and assumptions.