Cremoso cheese

Argentine cheese elaborated with cow's milk

Cremoso

Country of origin	Argentina
Source of milk	Cows
Pasteurised	Yes
Texture	Smooth, creamy, soft, mild flavors
Weight	Between 2 and 5 kg (4.4 and 11.0 lb)
Aging time	20 days (up to 2.5 kg (5.5 lb)) 30 days (between 2.5 and 5 kg (5.5 and 11.0 lb))

Cremoso (Spanish for 'creamy') is a semi-soft Argentine cheese made with cow's milk, with or without the addition of cream.^[1] It derives from Italian cheeses with similar characteristics as crescenza.

It is the most consumed cheese in Argentina^[2] and represents almost 40% of domestic production of cheese. From its origin as a companion of quince or dulce de batata, its uses have evolved and now is used for making pizzas as a substitute for mozzarella.

It is a soft white cheese, with 45–55% water. It has no rind, and is presented in vacuum-sealed parallelepiped packages.

References

^ Cremoso. Fact Sheet, Quesos Argentinos, published by INTI Lácteos. (in Spanish)
^ Donnelly, Catherine W. (2016). The Oxford Companion to Cheese. Oxford University Press. p. 37. ISBN 978-0-19-933088-1.