Department of Cundinamarca and Boyacá, oriental mountains
is a kind of fresh done cheese with only one or few days of mature. Is the same kind as Quesillo. Comparable to Mozzarella is kept fresh in Banana leaves where it gets actually its typical form and texture
A kind of mature Mozzarella specifically in a pressed form of a pear forms layers which give the special favorite taste. An industrial variation is filled with very sweet guave/guayaba marmalade
In Colombia, quesillo is a type of double cream cheese wrapped within a plantain leaf, made originally in the Tolima Department; the town of Guamo is most known for this dairy product.
Queso 7 cueros
From the Meta Department and the eastern plains
similar to the Pera cheese. The cheese is made with rich in fat milk. In the process it is heated and stretched in a technique called "pasta hilada" creating threads that make layers called "cueros" which give the siete cueros cheese its characteristical texture.
