Venezuelan cheese
Queso de Mano
Queso de mano is a soft, pliable Venezuelan cheese shaped by hand into flat rounds. It is mild and moist, traditionally eaten very fresh, often in arepas.
At a glance
- Origin
- Venezuela
- Milk
- Cow's milk
- Texture
- Soft, elastic, pliable
- Flavor
- Mild and milky, lightly salted
- Family
- Fresh Latin American
- Coagulation
- Rennet-set, with curd worked while warm
How it's made
- 01Set the milk with coagulant at the temperature the recipe specifies.
- 02Cut and drain the curd.
- 03Work the warm curd until it becomes pliable.
- 04Form by hand into flat rounds.
- 05Salt and keep cold; eat very fresh.
Common challenges
- Judging when the curd is at the right point to work by hand.
- Consistency of thickness and texture across a production run.
- Very short shelf life.
Where to Buy
Ready to buy Bixa?
Buying for a cheese business? Talk to Bixa about commercial orders instead of ordering single bottles.