Palmito cheese

Not to be confused with Palmita cheese.
Palmito cheese
Palmito cheese
Country of originCosta Rica
Source of milkCow, usually Holestein, Jersey, or a crossbreed
PasteurisedSometimes
TextureSemi-hard
Fat content16-24%
Related media on Commons

Palmito cheese (Spanish: Queso palmito) is a popular fresh cheese from Costa Rica that resembles a knotted ball of string cheese.[1][2] It has been described as light, salty, and stringy with a texture comparable to mozzarella cheese.[3] It is similar to Oaxaca cheese in Mexico. [4] It is a type of stretched-curd cheese made by using the pasta filata technique.[3] It is thought that the technology to produce the cheese came from Italian immigrants.[3] At an expo in Zarcero in 2007, a 132 kg ball of palmito cheese was created by local cheesemakers.[1][5]

  1. ^ a b Parker, Jenn (2018-02-06). "How Palmito Became Costa Rica's Most Prized Cheese". Culture Trip. Retrieved 2021-11-18.
  2. ^ McNeil, J. (2001). The Rough Guide to Costa Rica. Rough Guides. p. 132. ISBN 978-1-85828-713-3. Retrieved 2021-11-19.
  3. ^ a b c Ramírez-Navas, Juan; Gonzalez, Sebastian; Cléves Norma, Juan (2011). "Queso Palmito: originalmente costarricense" [Palmito Cheese: Originally Costa Rican]. Tecnología Láctea Latinoamericana (in Spanish). 68: 42–49. Retrieved 2021-11-19.
  4. ^ "La UCR aporta un estudio para mejorar calidad de los productos lácteos artesanales". Universidad de Costa Rica (in Spanish). 2019-05-10. Retrieved 2021-11-19.
  5. ^ "Zarcero Home to Big Cheese". The Tico Times. 2007-03-16. Retrieved 2021-11-19.