"Coalho" Chese 
Step by Step

 

“Coalho” cheese is among the typical delicatessen of the North-Eastern cuisine, and its production process is based on the simple coagulation of milk and the pressing of the resulting curds. Contrary to the simple way it is made, the way it is used is quite varied: it can be eaten fresh, grilled or as an ingredient in several regional dishes.
   

 Fazenda Tamandua's cows

The milk used for the production of coalho cheese is whole milk from the farm itself, straight from our Brown-Swiss cows, which are handled in the organic method, according to the guidelines of the IBD (Biodynamic Institute). After the cows are milked, the milk is taken immediately to the cheese plant, where it is placed on the receiving platform and a sample is taken in order to assess the Dornic acidity degree.

 

Provided it is within the quality standards,
the milk is then pumped to the pasteurizer, where it is submitted to heat treatment
at 65º for 30 minutes (slow pasteurization).

This operation ensures the elimination of any pathogenic agents found in the fresh milk.

 

Ismênia 
doing
prior analysis 
of the milk
 
 

Transferring
the milk
to the slow pasteurization tank

 

 

After pasteurization, the milk is pumped to the cooler, and when it reaches the ideal temperature, it is pumped once more to the cheese vat. 

Pasteurized milk is periodically submitted to the alkaline phosphatase test, in order to check that the pasteurization is effective.

 

.

These routine tests are part of a strict product quality control program, in which a Veterinarian, responsible for maintaining the health of the animals and for hygienic milking, and a Food Engineer, responsible for production technology and for the hygienic aspects of production, are also involved.  The S.I.F. (Federal Inspection Service) supervises all stages of the production process.

Dr.Girley Medeiros Palmeira Maia, SIF professional responsible for FT, inspects the cleaning of the funnel through which the milk enters the cheese vat.

 

The milk is coagulated by the use of a liquid enzyme preparation, containing rennin, a proteolytic digestive enzyme from nursing mammals. This enzyme acts on the milk’s calcium caseinate, changing it into calcium paracaseinate, which combines with free calcium ions, thus becoming insoluble; it is then precipitated and forms a gel, or curd, which retains the fat.

The curd is then cut by means of a stainless steel “harp”, resulting in small globules, which makes it easier to separate the whey. The cut curd is left to rest for 10 minutes, in order to enable decantation and, as the next step, the removal of the whey.
 

Cutting the curd
 
Final removal of whey

 
The following stage comprises salting, which is done by adding refined salt, in the proportion of 2.5%, directly to the curd.This purpose of this procedure is to give the product more flavor and texture, making it fattier; it is important to distribute the salt evenly throughout the curd.

The latter is then placed into plastic trays with whey removers and taken to the pneumatic press, in order to be pressed for 2 to 6 hours.
 


Plastic trays with whey removers


 
   

The 
pneumatic press

When the time is completed, the cheese is removed from the trays, packed and cooled, and is then ready to be sold.

 
 
 


The chef  Flavia Quaresma  (Carême restaurant, Rio de Janeiro), in an article published by the newspaper “O GLOBO”, indicated Fazenda Tamanduá’s coalho cheese as one of the highlights of Brazilian cuisine.
 
 

Taking off their masks! Rosiene, Rogéria, Terezinha, Guia

This recognition, as well as that of the people who choose our cheese as part of their meals, is a reason for pride and joy for all those who take part in each stage of the production of the coalho cheese at Fazenda Tamanduá. Thank you! 

Did you know?

Typical of the sertão region of North-Eastern Brazil, coalho cheese appeared as a result of the need of travelers, when setting out on a long trip, to pack milk in their haversacks (locally called matulão), which were made from the stomach of young animals. They observed that the milk then coagulated, and that the curd was very tasty, thus giving rise to "Coalho Cheese".

Click here for other editions of Tamandua News!

Contact us!

Fazenda Tamanduá
Caixa Postal 65 - Patos / Paraíba - CEP 58700-970  - Brasil
Tel.(55 83)422-7070    Fax(55 83)422-7071