Cuajada is a fresh cheese or pudding popular in northern Spain and South and Central America. Traditionally made from sheep’s milk, it can also be made from cow’s or goat’s milk. It is served sweetened with honey and nuts or used as a substitute for yogurt. It is not widely exported in fresh form, but a powder version is available.
Cuajada is technically a type of fresh cheese that is made from milk curds, although some consider it more of a pudding. It is popular in northern Spain and areas of South and Central America such as Nicaragua, Brazil and Costa Rica. The preparation is simple and the cheese can be served as an accompaniment to another dessert or simply as a dessert with the addition of sugar, nuts and honey. The soft texture of the cuajada and its flavor allow it to act in some cases as a substitute for yogurt or as a moisturizing and thickening agent in baked goods.
Traditionally, cuajada is made using sheep’s milk, giving it a tangy flavor that can be very strong for those who aren’t used to it. In modern industrial production, however, cheese is mostly made from cow’s milk and has a milder taste. Depending on the region where it is made, it can also be made with goat milk or a blend of different types of milk.
Cheese is formed by heating milk in a pan until hot, but not boiling, and then adding an ingredient such as rennet or vinegar to cause the milk to fall back, separating the solids from the whey or liquid. The solid parts of the milk, called curds, are strained from the whey and then sometimes compressed lightly to remove some moisture, although this step is not always followed to create a product with a creamier, pudding-like texture. The final cheese is placed in a container, sometimes made of wood or clay; in some traditions a hot iron is then pulled through the cheese. This iron quickly burns a small portion of the cuajada, leaving a smoky flavor, although this practice is not as common as it once was.
In most applications, cheese is consumed the same way as yogurt. It can be sweetened with honey and then topped with nuts, pine nuts or fresh fruit. Syrup made from water and brown sugar or brown sugar can be poured over and allowed to dry, similar to the way flan is served. If eaten for breakfast, it can be eaten simply with toast or dry cereal.
The perishable nature of the cuajada combined with its limited popularity in some regions means that it is not widely exported around the world in fresh form. Instead, a cuajada powder can be found in areas where there is demand. This powder is prepared and acts more like an instant gelatin mixture and creates a cuajada that is more similar in taste and texture to flaning than sour cream cheese.
Protect your devices with Threat Protection by NordVPN
