Ahogapollo Queso Artesanal Tradicional de Tilaran Costa Rica- TvAgro por Juan Gonzalo Angel Restrepo

Twitter @juangangel Tronadora, the third district of the Tilarán canton in the Guanacaste province, is known not only for its attractive Lake Arenal, its welcoming homes, and the tranquility it exudes, but also because it's where ahogapollo, a traditional artisanal cheese from Tilarán, is made. Those who have had the pleasure of tasting it can't quite put their finger on what makes it unique… they only know that it's delicious and a complete mystery. The Mejías Alfaro family, some years ago, through trial and error… and without anyone confiding the secret recipe to them… finally nailed it. Cheese is a solid food obtained by maturing the curd of milk after the whey has been removed; its different varieties depend on the origin of the milk used, the production methods followed, and the degree of maturity achieved. It can be made from the curdled milk of cows, goats, sheep, buffalo, camels, or other ruminant mammals. Beneficial bacteria are responsible for acidifying milk and also play an important role in defining the texture and flavor of most cheeses. Some also contain molds, both on the outer surface and inside. For the ancient Greeks, cheese was "a gift from the gods."¹ There are hundreds of cheese varieties. Their different styles and flavors result from the use of different species of bacteria and molds, varying levels of cream in the milk, variations in aging time, different processing methods, and different breeds of cows, goats, or other mammals, as well as the type of milk used. Other factors include the livestock's diet and the addition of flavoring agents such as herbs, spices, or smoke. Whether or not the milk is pasteurized can also affect the flavor. Source https://es.wikipedia.org/wiki/Queso Juan Gonzalo Angel Restrepo www.tvagro.tv