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 is separated into solid

curd Curd is obtained by Denaturation (biochemistry), 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, a Kefir cheese, ...

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 hard c ...

by adding

rennet Rennet () is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease, protease enzyme that curdling, curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, su ...

, 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.

References

{{DEFAULTSORT:Costeno cheese Colombian cheeses Colombian cuisine

Production

See also

References