This time in El Quelite we found the cheese factory that we were told about last time. It is just an older no color adobe building with an old blackened red tile roof with cactus growing out of it.) It's one big concrete room with a big walk in refrigerator. The young men working there (there are four of them) invited us in to look around. Explaining first that they had just loaded the milk so they were in the process of cleaning up spills. The milk was sitting in big blue plastic barrels on the concrete floor.
They go through 1500 liters of milk a day to make the cheese. After the first process of heating the whole cow’s milk to near boiling they add an acidifying agent then stir until the curds form.
The product is then put in these containers lined with a white paper cloth material of sorts and allowed to drain for three to five hours.
Then it is kept in a cooler wrapped with cheese cloth.
The cheese is called queso fresco. It is a soft cheese but more moist then cream cheese. It is very good. It is always served in the restaurant. With fruit for breakfast and as an appetizer for lunch.