cheese in Costa Rica

[Estopinal]

Since we returned from vacation in Costa Rica, I've been looking for this
cheese we had there. It was very common, served in all towns we visited and
at breakfast buffets and and other mealtimes as a side. It was always cut
in rectangular pieces, was white and had the texture of tofu and a mild
flavor. Once it had even been lightly pan fried and even more tofu-like.
It was natural and probably not pasteurized either, and probably why I
cannot find it in Houston.

Checked HEB, Kroger and Central Market. I asked the name of the cheese a
couple of times and should have written it down. For some reason the word
"terra alba" or something similar comes to mind when trying to recall the
name of it.

Anyone have a clue?

Jennifer

[Chris Pando]

On Jul 17, 4:47 pm, "Estopinal" <JJEstopi...@comcast.net> wrote:

[Central American cheese]

Could it be a queso fresco? If so, Foodarama has a number.
Popular throughout latin america, it is very similar to
a farmer's cheese. A lot of it is produced near Cuauhtémoc,
and is know in Mexico as mennonite cheese (we usually
call it Chihuahua cheese).

About the only cheese manufacturer in Costa Rica seems
to be Monteverde (which, strangely enough, is quaker
cheese):

http://www.monteverde.net/monteverde/index.htm

Their two soft cheeses are a mozzarello and a feta -
the feta would be stored immersed in water.

My brother's wife makes a soft, tofu-like cheese which
she fries, sort of a home-made ricotta, which is
easy to make with a gallon of whole milk and a
quart of buttermilk (she's Russian, so she uses
sour cream).

They're a gazillion recipes, basically you mix and heat
to 180, and then separate.

http://www.fineliving.com/fine/napastyle/article/0,1663,FINE_11977_2407595,00.html

One of the things about travelling is that we do not yet
live in a homogenous world; a lot of stuff doesn't taste
the same here as it does where ever we first ate it
(living in Thailand has sort of ruined me for Thai
food) - or, to quote Warren Zevon, enjoy every
sandwich.

[Estopinal]

No, I've bought queso fresco Mexican cheese before and this is different.
I'll pay another visit to Foodarama and pick up several and see what comes
the closest.

Hang on though, I'm visiting the weblink you provided.....ah, yes! This is
it! It is called 'terrialba'. Here is the link that goes to that precise
cheese:
http://www.monteverde.net/monteverde/productos/quesos/f_turrialba.htm
This stuff is so good! Fresh or lightly pan fried, a nice compliment to a
square meal.
Will ask about it at some more of the stores in Houston.

J.

"Chris Pando" <chris...@gmail.com> wrote in message
news:aeb8700a-f75f-4508...@i20g2000prf.googlegroups.com...

[Buhdda]

Probably isn't the same but by your description sounds a lot like Paneer
used in Indian cooking.

"Estopinal" <JJEst...@comcast.net> wrote in message
news:P4WdnaW3_IR5IOLV...@comcast.com...

[Estopinal]

Yes, that is an accurate description of the texture. The flavor isn't as
mild as paneer, but nearly.

Which reminds me....found these nifty heat & serve saag paneer packets
(spinach w/cheese cubes) at Fiesta on Shepherd. They have basic
ingredients, no chemical additives and I don't have the box so can't recall
the brand but their in the international section. They are very good (the
lentils too) and good stand-in for quick lunch.

"Buhdda" <alok....@comcast.net> wrote in message
news:TL6dne7CDocypBDV...@comcast.com...

[gomez.me...@gmail.com]

Hello Jennifer,

The name of the cheese you are talking about is "Turrialba" and it was created by CostaRicans.

Regards,

Melissa