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Queso Palmita is a soft, watery, white cheese with big holes. This fresh cheese is produced using pasteurized milk. The palmita cheese is usually made in a large circular container where ingredientes are mixed slowly for 2 to 3 days until settled. Then the containers set for an additional 10 days until coagulation. It is imperative that the cheese reach an optimum level of saltiness in order to sell. In other words, the cheese is very salty to newcomers. It is packaged in pressed wooden boxes in order to distribute. Once the cheese is packaged, it must be sold within two to three days due to the sweating of the cheese from the boxes. For every hour of seating 1/2 a kilo is lost. Queso Palmita is originally from Zulia in northwestern Venezuela, which is the main producer of dairy in country.
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