Take about 1,600 liters of whole milk, add several pinches of salt and a dash of calcium chloride. Mix well, and let it sit for 72 hours: you’ll end up with aTurrialba-stylecheese weighing just 265 kilos!
This extraordinary cheese was specially crafted for the 14th edition of the“Feria del Queso”(Cheese Fair), which took place this Sunday. The “Las Virtudes” farm is behind this cheese, which was made using milk from 25 cows, each of which had to be milked four times. Presented as the Holy Grail during the fair, it was then enjoyed by participants and visitors alike.
“Turrialba,” a fresh, semi-hard cheese native to the Turrialba volcano region (Central Volcanic Range), first appeared in the late 19th century. Seventy percent of the fresh cheese consumed in the country comes from this region, as the altitude, climate, and soil conditions there have fostered the development of dairy farming. Widely consumed and enjoyed by Ticos, it has become an integral part of the nation’s culinary heritage.
With the goal of developing agritourism (a portmanteau of “agriculture” and “tourism”: farm tourism) and thereby creating new market opportunities, small-scale producers in Turrialba have launched the“Cheese Route”project. So, when visiting Costa Rica, you can explore the region’s roads at your leisure and visit the various farms and dairies where this cheese is produced. For example, we offer our“On the Tico Trails” tour, where you can uncover the secrets behind how this cheese is made.
Our favorite? The excellent homemade goat cheese from FincaDiklä…A true delight!
