| Turrialba cheese | |
|---|---|
 Block and slices of Turrialba cheese | |
| Country of origin |  Costa Rica |
| Region | Turrialba canton |
| Town | Santa Cruz district |
| Source of milk | Cows milk |
 Related media on Wikimedia Commons | |
Turrialba cheese is a cow's milk cheese originally from Turrialba canton, in the Cartago Province of Costa Rica, it is origin protected since 2012. [1] [2] [3] [4] [5]
Production started in the 1870s when a Spanish family headed by Lucas Vargas came from La Mancha and settled in the region of Santa Cruz, in Turrialba, to start producing cheese with the recipes they brought from their homeland.
In the 1890s rail transportation between Turrialba and the capital of San José became possible, and the Vargas family started to ship their product to San José and Cartago in wooden crates.
In 1930 Florentino Castro, a coffee producer, acquired the Hacienda El Volcán. This was the first time in the country when cheese, butter and sour cream were produced and packaged with labels for further distribution throughout the country. In the 1950s, the cheese was exported for the first time to Chile and England, along with coffee. [6]
Club Sport Cartaginés Deportiva S.A., also known as Cartaginés, is a Costa Rican football club, that currently plays in the Liga de Fútbol de Primera División, the top division of Costa Rican football league system. Cartaginés' home venue is Estadio Jose Rafael Fello Meza, located in Barrio Asis of Cartago.
Oaxaca cheese, also known as quesillo, is a white, semihard cheese that originated in Mexico. It is similar to unaged Monterey Jack, but with a texture similar to mozzarella or string cheese.
Alexandre Henrique Borges Guimarães is a Costa Rican football manager and former player who played as a midfielder. He is the current manager of América de Cali.
Turrialba Volcano is an active volcano in central Costa Rica that has been explosively eruptive in recent years including 2016 and in January, March and April 2017. Visitors used to be able to hike down into the main crater, but increased volcanic activity in 2014–17, resulting in large clouds of volcanic ash, caused the surrounding Turrialba Volcano National Park to close. However, with the subsiding of the eruptions, the park and volcano reopened on December 4, 2020.
Canarian cuisine refers to the typical dishes and ingredients in the cuisine of the Canary Islands, and it constitutes an important element in the culture of its inhabitants. Its main features are its freshness, variety, simplicity, and the richness of its ingredients, the mix of seafood and meat dishes, its cultural influences and the low knowledge of it by the rest of the world. Canarian cuisine is influenced by other cultures, specially the aboriginal inhabitants of the islands (Guanches) and Latin American cuisine.
La Serena is a comarca located in the east of province of Badajoz, Extremadura, Spain. The main town is Castuera.
Turrialba is a canton in the Cartago province of Costa Rica. The head city is in Turrialba district.
Extremadura, Spain is known for its different ways of preparing the Iberian pork and mutton. The main characteristics of the traditional Extremaduran cuisine were its simplicity, its lack of clutter and its low cost. It is also a cuisine reflecting a generous spirit, for many of its preparations used to be cooked in large pots to share with visitors, friends, and neighbors. The resulting dishes are eaten with local bread.
Cheeses in Mexico have a history that begins with the Spanish conquest, as dairy products were unknown in pre-Columbian Mesoamerica. The Spanish brought dairy animals, such as cattle, sheep, and goats, as well as cheesemaking techniques. Over the colonial period, cheesemaking was modified to suit the mixed European and indigenous tastes of the inhabitants of New Spain, varying by region. This blending and variations have given rise to a number of varieties of Mexican cheeses. These are most popular in the country, although European cheeses are made, as well. Almost all cheese in Mexico is made with cows’ milk, with some made from goats’ milk. More recently, efforts have been made to promote sheep's milk cheeses. Most cheeses are made with raw (unpasteurized) milk. Cheeses are made in the home, on small farms or ranches, and by major dairy product firms. Between 20 and 40 different varieties of cheese are made in Mexico, depending on how one classifies them. Some, such as Oaxaca and panela, are made all over Mexico, but many are regional cheeses known only in certain sections on the country. Some of the least common are in danger of extinction.
Pejibaye is a district of the Jiménez canton, in the Cartago province of Costa Rica.
Turrialba is a district of the Turrialba canton, in the Cartago province of Costa Rica.
Ginés García Millán is a Spanish actor who has combined theater, film and television.
Santa Cruz is a district of the Turrialba canton, in the Cartago province of Costa Rica.
Víctor Iván Vargas Blanco is Costa Rican plasma and nuclear fusion physicist. He is renowned for his work in plasma physics and nuclear fusion. Currently, as a professor and tenured researcher at the Costa Rica Institute of Technology, he heads the Plasma Laboratory for Fusion Energy and Applications that he founded in 2011.
Payoyo cheese is a type of cheese made from the milk of Payoya goats and Merina grazalemeña sheep in Villaluenga del Rosario and other areas of the Sierra de Grazalema, Spain. It began production in 1997 and has become a staple of Spanish delicatessen. The term payoyo is the demonym for Villaluenga del Rosario.
Pago Casa del Blanco is a Spanish winery in Castilla–La Mancha, Spain. The winery uses the Vino de Pago wine appellation, a classification for Spanish wine applied to individual vineyards or wine estates, unlike the Denominación de Origen Protegida (DOP) or Denominación de Origen Calificada (DOCa) which is applied to an entire wine region. The Pago Casa del Blanco winery was formed as a Vino de Pago in 2003, and geographically it lies within the extent of the La Mancha DOP. The winery in fact sells wine under the Vino de Pago appellation as Pago Casa del Blanco, and under the I.G.P. "Vino de la Tierra de Castilla" appellation.
Pago de La Jaraba is a Spanish winery in Castilla–La Mancha, Spain. The winery uses the Vino de Pago wine appellation, a classification for Spanish wine applied to individual vineyards or wine estates, unlike the Denominación de Origen Protegida (DOP) or Denominación de Origen Calificada (DOCa) which is applied to an entire wine region. The Pago de La Jaraba winery was formed as a Vino de Pago in 2019, and geographically it lies within the extent of the La Mancha DOP. The winery also produces artisan Manchego cheese under the D.O.P. queso manchego appellation. Queso baja calidad
Palmito cheese is a popular fresh cheese from Costa Rica that resembles a knotted ball of string cheese. It has been described as light, salty, and stringy with a texture comparable to mozzarella cheese. It is similar to Oaxaca cheese in Mexico and quesillo in Nicaragua. It is a type of stretched-curd cheese made by using the pasta filata technique. It is thought that the technology to produce the cheese came from Italian immigrants. At an expo in Zarcero in 2007, a 132 kg ball of palmito cheese was created by local cheesemakers.
Argentine cheese is by far the most produced dairy product in the country, making Argentina the second largest cheese producer in Latin America and among the top 10 cheese-producing countries in the world. In addition, Argentina is the Latin American country that consumes the most cheese, with 12 kilos per capita per year. Production is mainly centered in the provinces of Córdoba, Santa Fe and Buenos Aires, in the Pampas region of the central and east-central parts of the country.
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