Queso de Hoja makes a trip to El Cibao pay for itself..
- Thread starter jaguarbob
- Start date
Dominican Cheese
Queso de Hoja makes a trip to El Cibao pay for itself..
Dominican cheese is so bad,that when Dominicans take a picture,they say,"WIKI" (wiskey)
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So which Dominican cheese melts like mozzarella that is common in US? For recipes that need that type of cheese, I'm open to the cheeses sold here. But which one will melt?
Well there is a good reason for that . Good cheeses are made from milk with a decent cream content . Fresians, Guernseys and Jerseys and the equivalent French breeds are the best but are not suited by the Caribbean climate conditions. Can not make a silk purse from a sows ear .
There has to be something else, in addition.
I am biased, as I am from France, and there hundreds and hundreds of different cheeses.
In the DR you can count the different types on your fingers. ( OK, slight exaggeration ).
Maybe Dominicans just dont like cheese ?
France is the home of cheese and fine cooking also . I think one of the best lunches that I have ever had was at Hotel Le Bristol in Paris when the cheese cart came around with more than 50 different cheeses . Of course there are other reasons in the making of the best French cheeses like the addition of bacteria but the texture and the taste and the smell is the result of experience in the making. I can not imagine how any Frenchman could live without French food !!!
I have been to France many times and I like French wine, bread, and cheese, and their beer is pretty good. I don't find their food any better than a number of countries.
Are there any cheeses that can be recommended in the DR? Or any worth buying and where can you buy them.
Loads of great Imported cheese available at Jumbo, Nacional, Punta Italia, and other spots. As for DR cheese I can't really say..............
Queso de hoja, but only when fresh. I get it locally.
Sosua " mozzarella" is OK when you are desperate.
I like queso de freir, the white one not the yellow one. But I dont fry it, I cut it up and put in salads. I like a particular one, not too salty.
As for many things, a good relationship with a trusty colmado owner gets me the heads up whenever it is available.
Fresh queso de hoja when you peel off the layers little by little eaten with garlic crackers.
So the cheese I buy in Bravo in San Isidro, it's packaged as a Bravo item (not Sosua brand). Is that Dominican cheese? The smoked gouda can't be because I really like it and can't tell the difference between that and Kroger's back in the USA.
There’s someone who sells some of the BEST queso de hoja on the street outside where you work. We always look for them.
Wanna really go nuts? Looked for the smoked bacon chunks and make a sandwich with both.
Yes, all the cheeses (and any product) with a house brand is Dominican made.
In Nacional they have two cheeses with their own brand too. "Consume lo de aqui" is a slogan they use for many Dominican made products.
This one won first place in the 4th National Cheeses Competition.
While we're at it, some other Dominican made products under Nacional own brand.
Because Criss Colon is watching and laughing.
He was right about many things wether cheese, or residency.