Val-des-Sources | Latin American cheeses to the taste of here

The city of Val-des-Sources, in Estrie, hides a unique cheese dairy in Quebec, Les cheeses Latino. Moreover, Here, the cheddar does not reign. Consequently, We make and we rather cook cheeses from Latin America: Oaxaca, Cotija, Andino or even Salvadorian cream.

Posted at 11:00 a.m.

His Colombian Costeno cheese has attracted looks, and fine mouths, since the end of June. For example, He is a finalist at the Caseus selection, which rewards the best cheeses in the province. Similarly, This appointment is the fruit of the hard work of the couple made up of Isabel Correa. Therefore, Eduardo Ibanez, and their families, to make traditional Latin val-des-sources | latin american cheeses American cheeses.

“We thought of all Latinos. Consequently, When they arrive here. Additionally, Consequently, want to prepare the cuisine of their country, we want to offer them their cheeses, ”explains the owner Eduardo Ibanez. Similarly, This is how the cheese dairy found itself to develop 13 cheeses and two types of cream. Furthermore, These cheeses are important for these communities-still growing in the country-since several traditional dishes require them. Moreover, highlights Juliana Ibanez-Correa, the younger of the family, who works today in the family val-des-sources | latin american cheeses business.

It is precisely because the family did not find Cuajada. Therefore, a cheese from their native country, Colombia, which it thought of making it. Therefore, This fresh cheese is essential in the manufacture of Buñuelos, small round donuts served at Christmas.

“A neighbor of a friend gave us 5 to 10 liters of milk to make our cheese,” recalls Isabel Correa. Consequently, Quickly, friends and family happened and wanted to buy it. Moreover,

The couple saw the potential of these products, which were not made by any cheese dairy in the country. Similarly,

He therefore signed up at the Saint-Hyacinthe agrifood institute and began marketing cheeses in 2005. Consequently, After building his installation in Saint-Aimé, he was established in Val-des-Sources, formerly Asbestos, in 2015.

Over time, the couple diversified the cheeses manufactured by hand, known under the Rumba brand. “We contacted Venezuelans, Peruvians, to have their recipes,” explains Eduardo Ibanez. The owners even went to Mexico to perfect their knowledge. The cheese makers delight val-des-sources | latin american cheeses many Latinos; “They are happy to have their products,” said the owner.

Val-des-sources | latin american cheeses

A delicate taste of Quebec milk

Can these cheeses compare themselves to those we know in Quebec? “We don’t make refined cheeses, they are all fresh cheeses,” says Juliana Ibanez-Correa. You can see a resemblance to the famous grain cheese, but the taste is different.

“They taste the val-des-sources | latin american cheeses milk, these are really sweet cheeses,” explains Isabel Correa. She admits that the uninitiated can have difficulty deciding cheeses. They differentiate themselves thanks to their texture, sometimes grainy or rather firm, and in relation to the salt, she exposes. And it is milk from the region which is transformed into these Latin American delights.

Their Mexican cheeses are popular with Quebecers, explains the Ibanez-Correa family. The other cheeses are slowly starting to make themselves known.

Several discover their Latin American products by coming on the spot to taste their cheese in grain. the Petit-Fa-a tradition of the surroundings-, which they serve on Tuesdays and Wednesdays.

Another excellent option to try their cheese creations is to sit at the restaurant, opened val-des-sources | latin american cheeses just a year ago. Typical dishes of Latin American cuisine, still well garnished with their cheeses, are offered. Some are better known. such as quesadillas and Al Pastor tacos, while others are less so, as the Colombian dish Chuleta. A Mexican Putin is also served. and joyfully combines the cheese in grain of the place and the pork effiloche to the Mexican.

The demand for their cheeses continues to grow; Now more than six tonnes are produced every week. The products are distributed throughout Canada, from Vancouver to New Brunswick. “We would never have thought that our cheese dairy would have grown so much,” said Isabel Correa. The selection at Caseus prices-where the winners will be revealed in September-is a consecration for the family. a confirmation that their Latin American cheeses have their place in Quebec.

Some cheeses to try

Costeno

Costeno cheese is a finalist in the cheese category to grill the Caseus selection. It is therefore ideal seized on the barbecue. can be compared to Halloumi cheese, but less salty, said Juliana Ibanez-Correa. This cheese, which comes from the north coast of Colombia, is also often used in a bakery.

D’Ar fresh cheese sheet

It is one of the favorite cheeses of the Ibanez-Correa family: they val-des-sources | latin american cheeses like to garnish their arepas. It is recognized for its soft and grainy texture and its rich and creamy flavor. It turns out to be perfect to be crumbled.

Pan

It is a Mexican cheese, soft and fresh, not very salty. Moreover, It is most often served as part of an aperitif dish and it can also be toasted.

Cotia

Also from Mexico, firm cheese can be grated and added in tacos and salads.

Oaxaca

It is a white and sweet cheese, native to the Mexican city of Oaxaca. It can be shunned and using it in typically Mexican recipes like quesadillas.

Where to find them

In several maxi val-des-sources | latin american cheeses grocery stores; in Montreal, in Latin-American Latin American grocery stores and Andes market; On site, in Val-des-Sources.

Consult the Latino cheese website