Quesillo Cheese
Fresh stretched-curd cheese, semi-hard, full-fat,
Fresh, semi-hard, fatty cheese made from stretched curd. Made from fresh whole cow’s milk, with slightly acidic notes, semi-hard consistency, shiny surface without rind, smooth texture, creamy white color. Ideal for accompanying your recipes.
Origin
and quality
It is one of the traditional cheeses mainly in the regions of Huila, Tolima, Caquetá, and Eje Cafetero, made with fresh whole cow’s milk, natural acetic acid, rennet, and salt. After production, it is ready for consumption.
Shelf-life
- Type: Fresh stretched-curd 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 firm texture, no rind, and an elastic consistency. When heated, it forms strands when stretched. Its flavor is slightly acidic, with a mild lactic aroma. Its external appearance is characterized by a bone-white color, and it is rich in protein and minerals such as calcium. Salting is done directly, providing uniformity in the stringing process and a more consistent flavor.
Some uses:
This cheese retains all the properties of milk and can be eaten on its own or as a special ingredient in a variety of hot or cold dishes. Its high calcium and protein content make it an ideal food for daily consumption.
Perfect for any time of day, for making sandwiches, hot dogs, fruit or vegetable salads, stuffed arepas or aborrajados, traditionally ideal for accompanying hot drinks such as ‘agua de panela’, coffee, or chocolate, to combine with guava paste, caramel, manjar blanco, or figs, etc. An excellent alternative in baking processes.