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Cheese from Colombia, Caribbean coast
Queso costeño is a firm, salty, white cheese of Colombia's Caribbean region, made by hand from whole fresh cow milk, rennet and salt. The milk is heated, set with rennet, the curd cut into small cubes, salted and pressed in moulds. It is a pressed, unripened cheese, and one Colombian trade article says its high salt content lengthens its shelf life in hot places.
| Whole fresh cow milk | Artisanal costeño is made from raw milk[cg2025][prada2023] |
| Rennet | Added to the heated milk so it coagulates; no amount is given in these sources[cg2025] |
| Salt | Added generously to the cut curd[cg2025] |
| Calcium chloride | Added with the rennet in a buffalo-milk costeño study; no amount is given[claro2024] |
Total time across the recorded steps: 16 h
What changes: Starting material: whole fresh cow milk
Artisanal costeño is made by hand from raw milk. Raw milk is also the main input in the Valledupar samples.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Queso costeño is a firm, salty, white cheese of Colombia's Caribbean region, made by hand from whole fresh cow milk, rennet and salt. The milk is heated, set with rennet, the curd cut into small cubes, salted and pressed in moulds. It is a pressed, unripened cheese, and one Colombian trade article says its high salt content lengthens its shelf life in hot places. Made in 7 steps over 16 h. The longest step, unmould, rest cold and keep, takes 14 h (Claro Vásquez M.J 2024) and runs at 6–8 °C (Claro Vásquez M.J 2024). Salt is 1–2 % (Claro Vásquez M.J 2024).
| Main step | 14 hReported[claro2024] | Unmould, rest cold and keep |
|---|---|---|
| Temperature | 6–8 °CReported[claro2024] | Unmould, rest cold and keep |
| Salt | 1–2 %Reported[claro2024] | Salt the curd |
| Acidity | pH 5.6Measured[claro2024] | Unmould, rest cold and keep |
Costeño is a pressed, unripened rennet cheese salted heavily, and Contexto Ganadero says the salt lengthens its life where there is no refrigeration. The Andean picado salado is made in a similar way but pressed for less time and with less weight, so it is softer and more moist.
In 360 artisanal samples from 120 shops in Córdoba (2012–2013), total coliforms (97.5 %), faecal coliforms (88.9 %), coagulase-positive staphylococci (41.4 %), moulds (40.4 %) and yeasts (96.1 %) were at values not suitable for consumption. The authors link this to poor handling and to shop conditions, such as inadequate cleaning of floors, walls and ceilings, exposure conditions, ventilation, lighting and improper handling of the product. In 60 samples from Valledupar in 2019, total coliforms were present in every sample and 67 % exceeded the Colombian standard NTC 750. Contexto Ganadero's claim that the salt lengthens shelf life comes with no safety test, and these counts are from cheese on sale.
Hazards the sources name: Total coliforms (97.5 %), faecal coliforms (88.9 %) and coagulase-positive staphylococci (41.4 %) at values not suitable for consumption in 360 artisanal samples from Córdoba.
Every number is labelled with how it is known. How this atlas is made
Contexto Ganadero (4 April 2025) says the knowledge of making costeño is handed between generations and arose from a need to turn milk into something that keeps on farms far from roads and cold chains. A student poster from Caucasia (posted December 2020) says the cheese is at risk of disappearing because it is replaced by an industrial costeño unlike the artisanal one. No source used here gives a dated origin for the cheese.
