Paraguay cheese

It gives the Paraguayan cuisine a high value in calories and proteins, especially in the salted dishes recipes, very characteristic of the country and an important part of its culture.

For the curd, the full-fat milk is put inside a container, the rennet is added, then the mixture is stirred occasionally for about an hour.

After that time, it is tested by dropping some of the liquid in the palm of the hand, if there are curds then the rennet is removed and the milk is left for a short while to finish the process.

Finally, the cheese is formed by breaking the curd, after which it is left again to settle for another few hours so it loses some liquid called whey.

According to some scholars of social history of Paraguay, all the Paraguayan popular gastronomy, which establishes itself as a small family industry after the Paraguayan War where Paraguay fought the Triple Alliance (Argentina, Brazil and Uruguay, between 1864 and 1870), is really abundant in caloric content, because of the situation that overcame to the country after the conflict.