Tuesday, 12 October 2010

Food Glossary: Cuajada cheese

Typical Nicaraguan cheese eaten with most meals and made in the home traditionally.  A soft, fairly mild cheese (although with age it becomes harder and more sour!).  You may not like it to begin with but my advise is to persevere as you can acquire a liking for it.  The fresher the better in my view and a tip is to put cuajuada onto ayote or chayote (especially if it is too watery) as it adds a bit of flavour as it melts in!  It is also melted down to ‘crema’ and given with some meals…this has quite a strong, sharp flavour which is ok, but better fresh I think.


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