In Colombia’s Caribbean region, the “queso costeño” cheese holds a special place at the table. This traditional cheese, originating from departments along the Atlantic Coast such as Cordoba, Sucre, Bolivar, Atlantico, and La Guajira, is an essential ingredient in traditional cooking and a symbol of the region’s rich culinary heritage. Its salty flavor, distinct texture, and versatility have made it a beloved product among Colombians.
Origins and artisan production of Colombian queso costeño cheese
Costeño cheese has deep roots in the cattle-raising practices of the Caribbean region, where numerous ranches are dedicated to milk production. Since colonial times, rural communities began making cheese as a way to preserve milk, taking advantage of the warm climate and ancestral knowledge passed down through generations. In many areas, its preparation is still an artisanal process that starts with fresh cow’s milk.
The basic process involves heating the milk, adding rennet (a natural or synthetic enzyme that helps coagulate the milk), and allowing it to rest until it forms curds. Then, the whey is separated through pressing, and the cheese is generously salted, which gives it its characteristic flavor and helps preserve it. Although the method may seem simple, achieving the right texture and level of saltiness requires experience and a keen understanding of the precise curing point.
@soypequenojuan Asi se hace el Queso Costeño , orgullo de la costa ❤️!! #pyr #colombia #parati ♬ El Avioncito – Giblack & K7 Estudio E.U
Types of costeño cheese and their culinary uses
Across the Colombian Caribbean, there are various types of costeño cheese, mainly classified by their moisture level, texture, and salt content:
Soft costeño cheese: This is the freshest and most humid variety. It has a smooth texture and crumbles easily. It’s ideal for pairing with arepas, bollos de yuca, empanadas, and is famously combined with suero costeño (a fermented milk sauce).
Semihard cheese: This version has a firmer texture and is less humid than the soft type. It is often grated over hot dishes such as cheesy rice, pastelon de platano maduro (a layered sweet plantain pie), or used to thicken soups and sauces. When fried, it retains its shape without completely melting, making it popular as a snack or side.
Hard cheese: This is a cured cheese with very low moisture and a strong salty flavor. It’s perfect for grating over arepas, carimañolas, seafood casseroles, or baked goods such as cheese sticks and empanadas. Its intense flavor stands out especially in corn-based dishes. It’s also commonly used in traditional recipes like mote de queso, where it adds a rich, savory element.
@de.rochy #Mote de queso : Junto a @royalprestigecolombiaoficial vamos hacer estas sopas deliciosas, típica de la sabana costeña colombiana . Ingredientes: 3 libras de ñame ( para mote de queso el más recomendado es el ñame espino , pero si no lo encuentras el ñame criollo también es una opción ) 3 cebollas rojas 6 dientes de ajo 2 cucharadas de aceite de oliva Sal al gusto 1/2 taza de suero costeño Queso costeño , la cantidad que desees. Preparación : Poner a cocinar el ñame en agua y hasta que esté bien blandito. Yo usé mi olla de Royal Prestige de 6 cuartos , de acero inoxidable grado quirúrgico y que consta de la válvula redi-temp que hace que se cocinan rápido los alimentos . Mientras se cocina el ñame Se hace el sofrito con la cebolla roja el ajo y sal y cuando esté listo se lo agregamos a la sopa , mezclamos y ahora adicionamos el suero costeño y queso costeño , dejamos cocinar por 2 minuticos más y estará listo. Al final me gusta con unas góticas de limón , es opcional. Disfrútalo 😉 #RoyalPrestige #MásPosibilidades #MásCorazonesContentos #Publicidad #motedequeso #sopas #parati #gastronomia ♬ La Lorenza – Super Banda De Colomboy
A cheese for sweet and savory moments
Costeño cheese is not only used in savory dishes or as a side; it also appears in several sweet recipes. One example is enyucado, a traditional coconut and cassava cake where the salty cheese balances the sweetness. Another iconic pairing is known as matrimonio (marriage), a combination of guava jelly (bocadillo) and costeño cheese, in which the contrast between salty and sweet creates a beloved Caribbean treat.
@cocinasinexcusas Bocadillo de guayaba #bocadillo #bocadillodeguayaba #receta #viral #fyp #colombia #recetasfaciles #cocina #cocinandoando #cocinasinexcusas ♬ sonido original – Cocina sin excusas
From simple breakfasts to festive dishes, costeño cheese remains a culinary treasure of the Colombian Caribbean, valued for its flavor, history, and ability to bring out the best in both traditional and modern cuisine.