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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => Discussion => Topic started by: sacklunch on November 12, 2010, 04:40:54 AM

Title: Costa Rican Cheese - Name/Type?
Post by: sacklunch on November 12, 2010, 04:40:54 AM
Hi guys! I have been wondering for a really long time, the name of a cheese I ate in Costa Rica.
They typically served a slice with the beans, rice and plantian platter (there is a name for it-I forgot).
It was white, salty,  squeaky, and I think had holes in it, a few, small. Also seem to remember it being wet?
Would anyone know? Not panir. Would appreciate it greatly, I do miss it. :P
Title: Re: Costa Rican Cheese - Name/Type?
Post by: iratherfly on November 13, 2010, 06:08:36 AM
Queso Fresco?
Queso Bianco?

Central/South American cheeses are usually very simple and un-aged; just an acid-coagulated milk curd that has been pressed. Essentially a salty Latin version of the Paneer (which is from India).
Title: Re: Costa Rican Cheese - Name/Type?
Post by: Cheese Head on December 23, 2010, 12:13:42 AM
Queso Palmita (https://cheeseforum.org/forum/index.php/topic,5412.0.html) has tonnes of holes, and the cheeses here from Yucatan (https://cheeseforum.org/articles/2010/12/cheesemongers-yucatan-mexico/) don't have any.
Title: Re: Costa Rican Cheese - Name/Type?
Post by: hchua on January 23, 2012, 06:52:56 PM
Is it usually sliced thinly & has a rectangluar shape? I think it may be Mantequilla. I was in Costa Rica recently and fell in love with it!
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