Cremoso cheese
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| Cremoso | |
|---|---|
 | |
| Country of origin | Argentina |
| Source of milk | Cows |
| Pasteurised | Yes |
| Texture | Smooth, creamy, soft, mild flavors |
| Weight | Between 2 and 5 kg (4.4 and 11.0 lb) |
| Aging time | 20 days (up to 2.5 kg (5.5 lb)) 30 days (between 2.5 and 5 kg (5.5 and 11.0 lb)) |
Cremoso (Spanish for 'creamy') is a semi-soft Argentine cheese made with cow's milk, with or without the addition of cream.[1] It derives from Italian cheeses with similar characteristics as crescenza.
It is the most consumed cheese in Argentina[2] and represents almost 40% of domestic production of cheese. From its origin as a companion of quince or dulce de batata, its uses have evolved and now is used for making pizzas as a substitute for mozzarella.
It is a soft white cheese, with 45–55% water. It has no rind, and is presented in vacuum-sealed parallelepiped packages.
See also
[edit]
References
[edit]- ^ Cremoso. Fact Sheet, Quesos Argentinos, published by INTI Lácteos. (in Spanish)
- ^ Donnelly, Catherine W. (2016). The Oxford Companion to Cheese. Oxford University Press. p. 37. ISBN 978-0-19-933088-1.
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