Palmita cheese (queso palmita) is a soft, salty, fresh white farm cheese from Venezuela. The palmita cheese is usually made in large circular containers 6 feet in diameter and four feet in height. Each batch of palmita cheese can vary in taste depending on the ingredients which are mixed slowly for 2 to 3 days until the cheese has settled. Then the containers are set for an additional 10 days until coagulation. For the best taste, it is imperative that the cheese reaches an optimum level of saltiness. It is packaged into pressed wooden crates of 30 kilos each and set for distribution. Once the cheese is packaged, it must be sold within two to three days due to the sweating (loss of liquid) of the cheese from the boxes.
Palmita cheese is originally from the Zulia State in northwestern Venezuela, which is the main source of dairy products in the country. A softer type of cheese from this region is known as palmizulia.[1]
Referencesedit
^Correa, Juan (2009). "queso palmizulia". Venezuela en el corazón: P-Z (in Spanish). Editorial Andrea. p. 35. ISBN9789807029018.
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palmita, cheese, confused, with, palmito, cheese, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, . Not to be confused with Palmito cheese This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Palmita cheese news newspapers books scholar JSTOR October 2019 Learn how and when to remove this message Palmita cheese queso palmita is a soft salty fresh white farm cheese from Venezuela The palmita cheese is usually made in large circular containers 6 feet in diameter and four feet in height Each batch of palmita cheese can vary in taste depending on the ingredients which are mixed slowly for 2 to 3 days until the cheese has settled Then the containers are set for an additional 10 days until coagulation For the best taste it is imperative that the cheese reaches an optimum level of saltiness It is packaged into pressed wooden crates of 30 kilos each and set for distribution Once the cheese is packaged it must be sold within two to three days due to the sweating loss of liquid of the cheese from the boxes Palmita cheese is originally from the Zulia State in northwestern Venezuela which is the main source of dairy products in the country A softer type of cheese from this region is known as palmizulia 1 References edit Correa Juan 2009 queso palmizulia Venezuela en el corazon P Z in Spanish Editorial Andrea p 35 ISBN 9789807029018 nbsp This Venezuela related article is a stub You can help Wikipedia by expanding it vte nbsp This cheese related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Palmita cheese amp oldid 1056220146, wikipedia, wiki, book, books, library,
