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 cons ...

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 lem ...

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 ...

by adding

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

, 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.Queso costeño
/ref>

References

{{DEFAULTSORT:Costeno cheese Colombian cheeses Colombian cuisine

Production

See also

References