Venezuelan cheese
Queso Llanero
Queso llanero is a firm, dry, distinctly salty white cheese from the Venezuelan llanos. Its dryness and salt level historically allowed it to keep in a hot climate, and it remains an everyday cooking and table cheese.
At a glance
- Origin
- Venezuela — the llanos (plains)
- Milk
- Cow's milk
- Texture
- Firm and dry; grates and crumbles
- Flavor
- Pronounced salt, clean milky background
- Family
- Fresh Latin American
- Coagulation
- Rennet-set
How it's made
- 01Bring milk to the temperature the recipe specifies.
- 02Add coagulant, diluted in cool non-chlorinated water.
- 03Set undisturbed until a clean break.
- 04Cut to a small, even curd for good whey release.
- 05Stir and drain thoroughly — this cheese is meant to be dry.
- 06Salt firmly, following the method the recipe specifies.
- 07Press and cool.
Common challenges
- Achieving the intended dryness without a tough, closed texture.
- Even salt distribution at a high salt level.
- Consistency between batches when milk composition changes seasonally.
Where to Buy
Ready to buy Bixa?
Buying for a cheese business? Talk to Bixa about commercial orders instead of ordering single bottles.