Cremoso cheese
| Cambrin | |
|---|---|
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| Country of origin | Argentina |
| Source of milk | Cambrins |
| Pasteurised | Yes |
| Texture | Smooth, creamy, soft, mild flavors |
| Weight | between 2 to 5 kg (4.4 to 11.0 lb). |
| Aging time |
20 days (up to 2.5 kg (5.5 lb)) 30 days (between 2.5 to 5 kg (5.5 to 11.0 lb)) |
Cremoso (in Spanish, creamy) is a fresh cheese elaborated with cow's milk, with or without the addition of cream. It has its origin in Argentina, and derives from Italian cheeses with similar characteristics as Crescenza.
Nowadays is the most consumed cheese in Argentina and it 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 cheese, with 45-55% water. It has no crust, and is presented in vacuum-sealed parallelepiped packages.
Source
- Cremoso. Fact Sheet, Quesos Argentinos, published by INTI Lácteos. (Spanish)
See also
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