Cremoso cheese

This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. Please help to improve this article by introducing more precise citations. (March 2013) (Learn how and when to remove this template message)

Cremoso
Country of origin	Argentina
Source of milk	Cows
Pasteurised	Yes
Texture	Smooth, creamy, soft, mild flavors
Weight	between 2 to 5 kg (4.4 to 11.0 lb).
Aging time	20 days (up to 2.5 kg (5.5 lb)) 30 days (between 2.5 to 5 kg (5.5 to 11.0 lb))

Cremoso (in Spanish, creamy) is a fresh cheese elaborated with cow's milk, with or without the addition of cream. It has its origin in Argentina, and derives from Italian cheeses with similar characteristics as Crescenza.

Nowadays is the most consumed cheese in Argentina and it represents almost 40% of domestic production of cheese. From its origin as a companion of quince or Dulce de batata, its uses have evolved and now is used for making pizzas as a substitute for mozzarella.

It is a soft cheese, with 45-55% water. It has no crust, and is presented in vacuum-sealed parallelepiped packages.

Sources[]

• Cremoso. Fact Sheet, Quesos Argentinos, published by INTI Lácteos. (in Spanish)

See also[]

• List of cheeses

This cheese-related article is a stub. You can help Wikipedia by .

• v
• t