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Farmer’s Cheese

Appears in
Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About
This cheese is sold in large thirty-pound blocks at the entrance of many supermarkets, fresh for people to buy as much as they want or packaged in the dairy sections. While it is sometimes very salty, the ones packaged and sold abroad are not, and these recipes are adapted to them. If you think your recipes need more salt, go ahead, it depends on the cheese.

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