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Reason #47 I make cheese

Started by GortKlaatu, April 27, 2018, 03:13:51 AM

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GortKlaatu

I'm gonna bet that those of you living in the States, won't be quite as impressed by what I just saw as I was.
We can rarely find any aged cheeses in Costa Rica.  When you do, it's nothing super fancy, and the import taxes are killer.
This is the first time in years that I've seen a Manchego for sale in Costa Rica--I was shocked. "I have one that same size (3 Kg) at home aging now," I thought.
But mine didn't cost me C68,525 (That's about $125)
Somewhere, some long time ago, milk decided to reach toward immortality... and to call itself cheese.

Gregore

actually if it is a good cheese then that would be cheap by Santa Barbara standards ......

I would expect to pay at my local cheese shop  $ 25 per pound and at 3kg or 6.6 lbs that $165 

But yes saving money is  a good reason to be making cheese

GortKlaatu

Who knows if it's any good, Gregore.  But it's certainly not cheese shop quality--this was just at a Walmart.
Somewhere, some long time ago, milk decided to reach toward immortality... and to call itself cheese.

Dorchestercheese

Can you sell your cheese in Costa Rica?

panamamike

Did you notice where it was made?  It doesn't say Manchego on the label.

GortKlaatu

Dorchester--I could, but I only sell my excess cheese to expats who are longing for European style cheeses. I don't want to have a full time business.


Mike--It's from Spain and it said Manchego on the other side--but I only took the picture with the price on it. However, you can see on the top side that it says it is cheese from sheep milk. Ticos would have no idea what Manchego was--so they label it as "cured sheep milk cheese" on the front. Chèvre (and even Feta) is only  labeled as "goat milk cheese."


There are only two cheeses made in Costa Rica--they are both cow milk Queso Fresco.  In fact, when my neighbors heard that I wasn't eating my cheeses for 6 months or longer after making them, several of them came to "warn" me about how dangerous it was to eat "old cheese," because they have never even heard of cheese that is aged. I finally got through to them when I asked if they put Parmesan on their pizzas.  Of course, they said yes. When I explained that Parmesan had to age at least 1 year before it was used, you should have seen their faces!  Due to the U.S. presence in Panama for so many years, it seems the Panamanians, in general, have a wider world view.

Somewhere, some long time ago, milk decided to reach toward immortality... and to call itself cheese.