Chanco cheese

Chanco cheese is a traditional Chilean cheese that is named after the town of Chanco in the Maule Region. It is a semi-hard cheese made from cow's milk, and is one of the most popular cheeses in Chile.

History

Chanco cheese has a long history in Chile, dating back to the colonial period. It was first produced in the town of Chanco, which was founded in the 16th century. The cheese was traditionally made by small-scale farmers, who would milk their cows in the morning and then process the milk into cheese during the day. Over time, the cheese became a staple of the Chilean diet and is now produced on a large scale.

Production

The production of Chanco cheese begins with the collection of cow's milk. The milk is then pasteurized to kill any harmful bacteria. After pasteurization, the milk is cooled and a starter culture is added to begin the fermentation process. The milk is then curdled using rennet, and the curds are cut and heated to separate the whey. The curds are then pressed into molds and aged for a period of time to develop the cheese's flavor and texture.

Characteristics

Chanco cheese is a semi-hard cheese with a creamy, slightly salty flavor. It has a pale yellow color and a smooth, slightly rubbery texture. The cheese is typically sold in large wheels, and can be eaten fresh or used in cooking. It is often used in traditional Chilean dishes such as empanadas and pastel de choclo.

See also

• List of cheeses
• Chilean cuisine