But when I use the phrase American cheese now, that’s not what I’m talking about (save for this great grilled cheese recipe and the occasional hamburger). The research was developed by the scientists Estalina Báez-Ramírez, Junior Medina, Arnelly Escalona, Jesús Rodríguez, Andrea Olivares and Luz Thomas and approved by the university in 2016.The phrase American cheese used to mean only one thing: that floppy, pale orange plastic-wrapped slice of processed perfection. “Characterising the bacterial population dynamics of artisanal cheeses is very interesting from a theoretical and technological point of view,” resumes the study from the University of Zulia evaluated. The characteristics of an artisanal cheese are the result of factors such as the characteristics of raw milk, related to the breed and nutrition of the cattle that produce it, the natural microbiota of regional milk and the procedures used in its production. The most famous are those produced in the Guárico State. Once the milk has curdled, it is boiled and shaped into a cake by hand, which can be large or medium depending on the case. It is one of the most popular in Venezuela. News site, La Semana, also reported the ‘indisputable success’ of Venezuelan artisanal cheeses made by migrants in countries such as England, the Netherlands, Spain, Ireland, France and New Zealand. In Colombia, for example, these artisan cheeses are captivating palates and are making headlines in local media, without the use of Venezuelan milk but just by using the Venezuelan technique. In addition, the freshness and diversity of textures and flavour profiles of freshly milked cow’s milk make Venezuelan cheese a symbolic food that is reaching more and more countries.
Photo: Daniel Azevedoįurthermore, the researchers suggest a possible relation between the beneficial bacteria against the pathogenic ones. Its texture is somewhat soft and when you bite it, it releases whey and makes a characteristic sound. Like all Venezuelan cheeses, it has a characteristic flavour. Queso Palmita is a low-fat and low-salt cheese, it is firm in the form of a block. In addition, they also demonstrated absence of pathogenic bacteria such as Listeria monocytogenes, Salmonella, Shigella and Escherichia coli in the curd and cheese samples analysed. bulgaricus and Streptococcus thermophilus. The results show lactic acid bacteria present such as Lactobacillus fermentum, Lactobacillus delbrueckii subsp. Also read: Venezuela: A taste for artisanal cheeses Isolated DNA from cheese, whey and raw milk (unpasteurised) were analysed with simple and multiple polymerase chain reaction (PCR) techniques, using specific oligonucleotides for different bacterial species. To reach this conclusion, the researchers carried out microbiological studies on samples of artisanal cheeses produced on a small scale in 3 states of Venezuela. The research ‘ Venezuelan artisanal cheeses: Assessment of bacteriological quality and identification of lactic acid bacteria as bacterial components of biotechnological interest’ shows that they possess unique characteristics. Researchers have even begun to study them.
Several artisanal white cheeses have been developed in Venezuela during the centuries and, during the economic crisis, have received renewed attention from the inhabitants locally and abroad.Īmong the cheeses are the Llanero, Guayanés, Mano, Telita, Crineja or Trenza, Palmita, Santa Bárbara, fresh and matured Creole. They produce it in the states of Anzoátegui, Aragua and Falcón. The artisans put it in a pan and cook it until it is chewy, then they braid it and place it in containers. Like the hand and guayanés cheeses, it is precooked. It is generally made with goat’s milk and cow’s milk. Queso Crineja or queso de trenza is a braided cheese. What is so unique about Venezuelan cheeses? They are conquering palates around the world thanks to their flavour, variety and quality.
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