How to Make Queso Tipo Danés: A Step-by-Step Guide for Dairy Experts

Queso Tipo Danés, a semi-soft cheese with a creamy texture, shares much of its production process with Havarti but stands out due to a critical pre-press step in whey. This guide, crafted for dairy professionals, outlines the precise steps to produce Queso Tipo Danés, with temperatures in both Celsius and Fahrenheit for global applicability. Follow this expert-level process to achieve consistent, high-quality results.

Introduction to Queso Tipo Danés

Queso Tipo Danés is a versatile cheese known for its smooth, buttery flavor and supple texture. While its production mirrors Havarti, the pre-press in whey for 30–40 minutes under whey enhances curd consolidation, contributing to its unique mouthfeel. This step-by-step guide assumes familiarity with cheesemaking equipment and sanitation protocols, focusing on technical precision for industry professionals.

Ingredients and Equipment

• 20 liters (5.3 gallons) of high-quality, pasteurized cow’s milk
• Mesophilic starter culture (e.g., Lactococcus lactis subsp. cremoris)
• Calcium chloride (if using pasteurized milk), 0.02% solution
• Rennet, diluted in distilled water
• Cheese salt (non-iodized)
• Cheese vat with temperature control
• Cheese molds and followers
• Pressing system
• pH meter or test strips
• Curd knife and stirring tools

Step-by-Step Process for Making Queso Tipo Danés

Step 1: Milk Preparation

Heat 20 liters of milk to 32°C (89.6°F) in a sanitized cheese vat. Stir gently to ensure even temperature distribution. If using pasteurized milk, add calcium chloride (2 ml per 10 liters) to aid coagulation.

Step 2: Adding Starter Culture

Sprinkle the mesophilic starter culture over the milk surface. Allow it to rehydrate for 2 minutes, then stir thoroughly. Maintain the temperature at 32°C (89.6°F) and let the milk ripen for 30–45 minutes, targeting a pH drop of approximately 0.1 units.

Step 3: Coagulation

Add diluted rennet (follow manufacturer’s dosage, typically 0.5 ml per 10 liters) and stir for 1 minute. Stop stirring and allow the milk to set for 30–40 minutes until a clean break is achieved. Check by inserting a knife; the curd should split cleanly.

Step 4: Cutting the Curd

Cut the curd into 1 cm (0.4 inch) cubes using a curd knife. Let the curds rest for 5 minutes to firm up, then gently stir for 10 minutes to release whey and promote even curd size.

Step 5: Cooking and Stirring

Gradually raise the temperature to 38°C (100.4°F) over 30 minutes, stirring continuously to prevent matting. Maintain this temperature and stir for another 20–30 minutes until the curds reach a firm, springy texture (pH around 6.2–6.3).

Step 6: Pre-Press in Whey (Unique to Queso Tipo Danés)

Drain 30–40% of the whey, then place the curds into molds directly in the vat, still submerged in whey. Apply light pressure (0.5 kg/cm² or 7 psi) for 30–40 minutes. This pre-press step enhances curd knitting and contributes to the cheese’s smooth texture.

Step 7: Draining and Molding

Remove the molds from the whey, drain the remaining whey, and transfer the curds to sanitized cheese molds lined with cheesecloth. Ensure even distribution to avoid air pockets.

Step 8: Pressing

Press the cheese at 1 kg/cm² (14 psi) for 4–6 hours at room temperature (20–25°C or 68–77°F). Flip the cheese halfway through to ensure even pressing. The final pH should be around 5.4–5.6.

Step 9: Salting

Remove the cheese from the molds and place it in a saturated brine solution (20% salt) at 10°C (50°F) for 4–6 hours, depending on wheel size. Alternatively, dry salt by rubbing salt onto the surface over 2–3 days.

Step 10: Aging

Age the cheese at 10–12°C (50–53.6°F) and 85–90% humidity for 4–8 weeks. Turn the wheels weekly to ensure even rind development. Optionally, apply a food-grade wax or vacuum-seal for longer aging.

Tips for Success

• Monitor pH closely during ripening and pressing to ensure proper acid development.
• Use a consistent pre-press time (30–40 minutes) to achieve the desired texture.
• Sanitize all equipment to prevent contamination, as Queso Tipo Danés is sensitive to unwanted microbial growth.
• Adjust aging time based on desired flavor intensity; longer aging yields a sharper profile.

Conclusion

Producing Queso Tipo Danés requires precision, especially during the pre-press in whey, which sets it apart from Havarti. By following this detailed guide, dairy professionals can craft a high-quality cheese with a creamy, buttery profile. Experiment with aging times to tailor the flavor to your market’s preferences.

Share your Queso Tipo Danés results with us at DairyCraftPro or connect with fellow cheesemakers in our community!

References

1. Caldwell, G. (2012). Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers. Chelsea Green Publishing.
2. Hill, A. R. (2009). Cheese Making Technology e-Book. University of Guelph, Food Science Department. Available at: https://www.uoguelph.ca/foodscience/cheese-making-technology
3. Fox, P. F., McSweeney, P. L. H., Cogan, T. M., & Guinee, T. P. (2004). Cheese: Chemistry, Physics and Microbiology. Elsevier Academic Press.
4. American Cheese Society. (2020). Best Practices Guide for Cheesemakers. Available at: https://www.cheesesociety.org