Turning Cheese Into Profit in Costa Rica

A woman produces cheese according to organic farming procedures at the farm La Esperanza in Platanares de Moravia, 12 km north of San Jose. Photo: Mayela Lopez | AFP | Getty Images
(Q24N)  Misty, dream-like cloud forests…Olympian mountaintops with fertile river valleys…miles of pristine, empty beaches… Despite its small size, Costa Rica is one of the most beautiful and biodiverse countries in the world. It has everything a nature lover like me could want.
But every utopia has its imperfection. In Costa Rica, it’s called queso.
In most Spanish-speaking countries, queso means cheese in the generic sense. But in Costa Rica, queso refers almost exclusively to a bland, white cheese. In fact, most Ticos (as Costa Ricans call themselves) have never even heard of gruyère, gouda, or gorgonzola.

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