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Costeño cheese is a dairy product from the Colombian Caribbean Region. It is fresh (or blanco), soft, and salty. Some harder varieties have more salt.
Queso costeño
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Costeño cheese is a dairy product from the Colombian Caribbean Region. It is fresh (or blanco), soft, and salty. Some harder varieties have more salt.
Production
Raw milk
Raw milk or unpasteurized milk is milk that has not been pasteurized, a process of heating liquid foods to kill pathogens for safe consumption and extending the shelf life.
Proponents of raw milk have asserted numerous supposed benefits to consu ...
is separated into solid curd
Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet or any edible acidic substance such as l ...
s and liquid whey
Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of har ...
by adding rennet, whey is separated, curds get hard, salt is added and then heated. A wooden bowl container called sereta and a press are used in the preparation./ref>
See also
*Arroz de lisa
Arroz de lisa (mullet rice) is a traditional Colombian cuisine dish from the Atlantic (Caribbean Sea) coast. It is cooked with mullet, a sea fish found in brackish waters, like those at river mouths.
In addition to the mullet which are usually ...
* Suero atollabuey
* Butifarra Soledeñas
*Bollo
Bollo is a bun, popular in Latin America, made from corn, yuca or potato. Variations are eaten in Colombian cuisine, Cuban cuisine ( Tamal de maíz solamente ) and Panamanian cuisine. Corn and yuca bollos are an indigenous food of the Caribbe ...
References
{{DEFAULTSORT:Costeno cheese Colombian cheeses Colombian cuisine