A mild Costa Rican string cheese wound into a ball and pulled apart in strands, made in the dairy zone around San Carlos and Zarcero. It is eaten in tortillas or straight out of the bag.
The stretch depends on hitting a curd pH inside a window of about a tenth of a point, which is measured rather than judged, and the cheese is made in dairies under sanitary regulation.
What goes into it
- cow’s milk
- rennet
- salt
- hot whey or water for stretching
How it is made
Milk is set with rennet and the curd left to acidify until it reaches the narrow pH window where it will stretch rather than crumble. It is then kneaded in hot water until it turns elastic, pulled into a long ribbon, salted and wound into a ball. Miss the window by a little and the curd either tears or dissolves.
How long it takes: several hours, most of it waiting for the curd to reach the right acidity
How it is eaten
Pulled apart in strands into tortillas, over gallo pinto, or eaten on its own.
History
Made in the dairy zone around San Carlos and Zarcero, eaten in tortillas or straight from the bag.
Frequently asked questions
What is Queso palmito?
Queso palmito is a cheese & dairy from Costa Rica: mild string cheese wound into a ball and pulled apart in strands. Made in the dairy zone around San Carlos and Zarcero, eaten in tortillas or straight from the bag.
How is Queso palmito made?
Milk is set with rennet and the curd left to acidify until it reaches the narrow pH window where it will stretch rather than crumble. It is then kneaded in hot water until it turns elastic, pulled into a long ribbon, salted and wound into a ball. Miss the window by a little and the curd either tears or dissolves. It takes several hours, most of it waiting for the curd to reach the right acidity.
Can I make Queso palmito at home?
No, and the atlas gives no method for it. The stretch depends on hitting a curd pH inside a window of about a tenth of a point, which is measured rather than judged, and the cheese is made in dairies under sanitary regulation.
What goes into Queso palmito?
Cow’s milk, rennet, salt, hot whey or water for stretching.
How is Queso palmito eaten?
Pulled apart in strands into tortillas, over gallo pinto, or eaten on its own.
