Once the European Empire expanded into the Western Hemisphere, cheese made its way to El Salvador. Since then, cheese has become popular in the country and remains a staple in the daily diet.
Origins
Over the years, dairy cattle farming has developed across almost the entire territory.
Cheese production has taken root, with the majority of processors being artisanal; producers focus on cattle farming to directly obtain the raw material, milk, for cheese and other dairy product processing.
Production methods involve presses, molds, kitchens, and utensils, usually without formal registration or permits. The main products include: "quesillo" (a type of cheese), curd, fresh cheeses, and creams, which are predominantly sold in local markets.
Cheese-Making Tradition
Salvadoran cheese may not be widely known, but there is a strong cheese-making tradition in El Salvador, exemplified by the festival in Dolores City, where the famous 'duroblando' hard cheese was born. This artisanal cheese ages for two months and is an essential accompaniment to breakfast beans, holding a special place in Salvadoran cuisine.
A highly valued byproduct is cream made from whipped cream. Milk is left to stand in laminated troughs, the cream is skimmed off, rennet tablets are added to thicken it, salt is added, and it is pressed in wooden molds to remove any accumulated whey.
There are various Salvadoran cheeses, including: 'capita' flavored with chili and loroco, and 'terr\u00f3n,' which is dry and robust, suitable for grating. 'Morolique' has an intense flavor and requires minimal aging.
Notable fresh cheeses include special 'quesillos' for filling pupusas, and creamy cheeses for spreading.
