[3] At an expo in Zarcero in 2007, a 132 kg ball of palmito cheese was created by local cheesemakers.

[1][5] Palmito cheese originates from Cutris, a district in San Carlos, one of the largest dairy producers in Costa Rica.

[1] The word palmito refers to heart of palm, which the cheese's appearance also resembles.

[3] In Costa Rica, per capita cheese consumption is about 8.4 kg per inhabitant per year.

[3] In Costa Rica, the artisanal cheese-making sector is considered the most important in the cheese market.

[3] They similarly use rennet for the coagulation of the casein but differ in the treatment of curd and pressing conditions that affect the cheeses' moisture, fat, and salt content.

[3] Palmito cheese is mainly produced in the canton of Zarcero in the province of Alajuela.

[1] It is manufactured in the regions of San Carlos, Santa María de Pocosol, Nuevo Arenal, Venado, Guatuso, Patasto, Aguas Zarcas and Coopevega.