Cuajada

Cuajada is a delightful cheese product originating from Spain, traditionally made with ewe's milk but now often crafted with cow's milk in industrial settings. It is particularly cherished in the northern regions of Spain and has also gained popularity in Central American countries like El Salvador, Honduras, and Nicaragua.

Typically enjoyed as a dessert, cuajada pairs wonderfully with honey, walnuts, or sugar. Some also savor it for breakfast, topped with fruit or a drizzle of honey. The creation process involves curdling raw, warmed milk using rennet or plant extracts. Traditionally, this was done in a wooden container heated by a red-hot poker, giving the cuajada a unique, slightly burnt flavor. The name "cuajada" means "curdled" in Spanish, and in the Basque language, it is called "mamia."

In Brazil, there is a similar treat known as coalhada, especially popular in rural areas where traditional recipes still thrive. Coalhada is made by curdling milk with acidic substances like lemon juice, citrus juice, or vinegar, often combined with yogurt. To sweeten it, sugar and fruit juices are sometimes added. The Portuguese word "coalhada" also means "curdled."

Both cuajada and coalhada bring a touch of tradition and a burst of flavor to any table, showcasing the rich dairy heritage of their respective regions.