Brand

MANUFACTURING PROCESS
OF THE “TOPO” CHEESE

After the milk is introduced in stainless steel tanks, the manufacturing process begins with the addition of whey (from the previous production as an acidification auxiliary) and animal rennet.
After the coagulation time, the curd is cut mechanically in small grains and scalded through a process of heating the tank.

After a while and verified the parameters and technical aspects of the product, the draining process begins consisting in extracting the whey. A mass is formed as a result, to which salt is added. After this stage is completed, the mass is manually transferred to the moulds which are placed in presses to be subjected to a press process for two days.

After being removed from the moulds, the cheeses are taken to curing acclimatized chambers, where they remain for a minimum period of three months.

TECHNICAL SPECIFICATIONS

Definition
It is a cured cheese, obtained from cow’s milk, whole, raw, produced in the Topo area, São Jorge Island, of white yellowish semi-hard paste, with irregular little holes (eyes) disseminated throughout the consistent mass.

Characteristics
Semi-hard cheese, fat, with moisture content varying from 52 to 63% a

Ingredients
Whole and raw cow’s milk, whey, rennet and salt.

Shape
Round shaped cheese, with 31cm diameter, ranging from 15 to 17cm height.

Crust
Hard consistency crust, yellow-straw colored, of dry appearance, well constituted and coated with an antifungal film (vascoplast).

Paste
Consistent texture, with little holes of irregular size and shape unevenly spread throughout the mass, unctuous paste, of white yellowish color.

Aroma and Flavor
Pleasant aroma and slightly pronounced, with a clean flavor, agreeable and spicy proportionally to the curing time.

Weight
Variable weight between 10 and 12 kg.

Maturation
Carried out in acclimatized environment, with temperature between 8 and 10ºC and relative moisture between 80 and 85%. Minimum maturation time is two months.

Preservation
Recommendable temperature between 3 and 10ºC for preservation, whether in storage, transport or retail.

Expiration Date
The organoleptic characteristics evolve during the period of preservation, being its optimal phase between 4 and 6 months. It should be consumed preferably before 9 months.