This article needs additional citations for
verification. (September 2022) |
Cremoso | |
---|---|
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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.
This article needs additional citations for
verification. (September 2022) |
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.