Coastal Cheese
Fresh, semi-hard, fatty cheese
with a moderate to strong salty flavor, mild aroma, firm consistency, and characteristic texture, made with fresh milk, off-white in color, ideal for preparing culinary delights such as buñuelos, pandebonos, pan de yucas, among other recipes.
Origin
and quality
Coastal cheese is a fresh cheese made from unpasteurized cow’s milk. It is non-acidic, high in salt content, and pressed, giving it a low moisture content. Coastal cheese is one of the most traditional cheeses and is widely used in Colombian cuisine.
Shelf-life
- Family: Fresh cheeses
- Age classification: Fresh
- Dough classification: semi-hard
- Fat content: Full-fat
- Type of milk: Cow's milk
- Shelf-life: 52 days, stored at a temperature of 0° - 6°C
Organoleptic characteristics
It has a semi-hard texture and a distinctive flavor, ranging from moderately salty to strongly salty. It has a cream-colored exterior with an irregular surface with holes and no rind. Its interior has an open texture that does not crumble when rubbed with the fingers.
We also make coastal cheese with pasteurized milk, resulting in a cheese with mild dairy notes on the nose and palate.
Some uses:
Its uses, both at home and in industry, are very varied, from pre-cooked frozen products to bread making, being an important raw material in the production of pandebonos, buñuelos, a variety of breads, arepas, etc. It can also be used in various ways, such as in soups with cheese, rice, fried plantains, fried or roasted cheese, corn wraps, grated on arepas, etc.