| Queso Paipa | |
|---|---|
 | |
| Country of origin | Colombia |
| Region | Boyacá |
| Town | Sotaquirá & Paipa |
| Source of milk | Cow |
| Pasteurised | Traditionally, no |
| Texture | Semi-hard |
| Fat content | 41% |
| Aging time | 3 weeks |
| Certification | Protected Designation of Origin[1] |
Paipa cheese is a semi-hard, semi-fat, and semi-aged[2] cheese produced solely in the Valley of Sogamoso, which includes the towns of Paipa[3] and Sotaquirá,[4] due to its protected denomination of origin status granted by the Colombian government.
See also
References
- ↑ "Republic of Colombia - Superintendent of Industry and Commerce - Resolution 0070802" (PDF).
- ↑ "CampoReal". www.camporeal.co (in European Spanish). Retrieved 4 October 2018.
- ↑ "Colombian Cheese: The Good, The Bad, and the Meh". Colombia Travel Blog by See Colombia Travel. Retrieved 4 October 2018.
- ↑ Emblin, Richard (15 July 2014). "Paipa 'De Origen'". The City Paper Bogotá. Retrieved 4 October 2018.
External links
- Diversity of the fungal microbiote of the Paipa cheese manufactured in Pacho, Cundinamarca, by Alfredo López Molinello, Food Engineering Research Group. University of La Salle. Bogota Colombia. Rev. ion vol.24 no.1 Bucaramanga Jan./June 2011
- Recetas con Queso Paipa Campo Real. https://camporeal.co/Recetar%C3%ADo_Digital.pdf
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.