Colony cheese

This cheese is made by artisan production, usually in rural areas of the highlands, especially in regions settled by German and Italian immigrants who starting almost two hundred years ago brought with them their cheese-making traditions.

The aging gives the cheese its most striking feature: a soft, slightly spicy inside, complex flavor and surrounded by a solid yellow crust.

The older the cheese gets, bigger and harder its crust get, making the taste of this product more pungent and striking.

Usually this cheese is consumed accompanied by red wines, or it can also be used for cooking, especially in pizzas, lasagnas and other pastas.

Juan Teófilo Karlen originally brought this cheese to the Swiss colony Nueva Helvecia, located Colonia Uruguay, therefore its name.