Colombian Cheese and Dairy

Specialised

Colombian cheese is fresh, young and usually unaged, and it goes INTO things rather than onto a board. QUESITO antioqueño, soft and mild. QUESO CAMPESINO, the everyday white cheese. CUAJADA, barely-set curd, eaten with melao de panela. QUESO COSTEÑO, hard and very salty, grated over everything on the Caribbean coast. QUESO DOBLE CREMA of Boyacá, kneaded and stretched, which melts into a rope. QUESO PAIPA, the only significant aged Colombian cheese, from Boyacá, with a denomination of origin. Plus SUERO COSTEÑO / suero atollabuey, soured cream, sharp, eaten with everything on the coast; AREQUIPE; and the kumis.