| Name
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Image
|
Region
|
Description
|
| Colonia
|
|
Colonia
|
It is a soft cheese with a hard rind, light yellow color and abundant eyes.
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| Cuartirolo
|
|
|
Ripened, high moisture and fatty cheese. Soft, creamy, somewhat elastic consistency. Smooth, closed and uniform texture. Uniform yellowish-white colour. Slightly acid taste. Mild smell. Made from pasteurized milk.
|
| Danbo
|
|
|
It is a washed curd, ripened cheese, from standardised and pasteurized milk. A variation of Danish danbo cheese. It is a matured cheese, of medium moisture and fat. Semi-hard, elastic consistency. Compact, smooth, not grainy texture. Uniform yellowish white colour. Lactic, smooth, slightly salty, characteristic flavor. This cheese comes in blocks which are salted, and surface dried. vacuum packaged and stored for ripening.
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| Sándwich
|
|
|
Processed mold cheese, specially made for the production of Sandwiches de miga (crust free).
|
| Termal
|
|
Colonia Juan Gutiérrez, Paysandú
|
It is made using the salty waters of the Almirón Hot Springs. Made with whole cow's milk. Presentation: cylindrical in shape, approximately 1 kg, 10 cm in diameter, and 8 cm high, smooth and clean surface. Color: slightly light yellow.
|
| Yamandú
|
|
|
It was a type of Gouda cheese, with a firm, semi-hard paste, made with unpasteurized milk and with the addition of selected ferments. It ceased to be produced in 1980 due to changes in the sanitary requirement for pasteurization.
|
| Zapicán
|
|
|
Made with cow's milk, from 3 to 4 kg in weight. It has a firm consistency and texture, with some spherical eyes and a smooth but defined flavor. Used as cut cheese.
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