Once the European Empire expanded into the Western Hemisphere, cheese was introduced to El Salvador. Since then, cheese has become popular in the country and continues to be a staple in the daily diet to this day.
About its origin
Over the years, livestock farming for dairy production developed and expanded across almost the entire territory.
The cheese-making tradition took root, and today most producers are artisans. Producers breed cattle to obtain raw milk directly for cheese processing and other dairy products.
In their production methods, they use presses, molds, stoves, and utensils, usually without official registrations or permits. The main products include: quesillo (string cheese), cuajada (curd), fresh cheeses, and creams, which are mainly sold at local markets.
Cheese-making tradition
Salvadoran cheese is not widely known outside the country, but there is a rich cheese tradition in El Salvador. A notable example is the festival in the city of Dolores, where the famous hard-blando cheese was born—a handcrafted cheese aged for two months, and an essential accompaniment for breakfast beans that has become part of Salvadoran cuisine.
A highly valued byproduct is cream made from whipped cream. Milk is left to rest in laminated canoes, after which the cream is skimmed off. Add tablets of rennet to thicken it, then salt is added, and it is pressed in wooden presses to remove the accumulated whey.
There are various Salvadoran cheeses, including: spiced cheese with chili and loroco, and the terrain cheese, which is dry and strong, suitable for grating. Morolique is a cheese with an intense flavor and short aging period.
It is also worth mentioning fresh cheeses such as quesillos, which are specially made for filling pupusas; and creamy cheeses for spreading.
