Randy Chandler
Trinidad and Tobago is home to a variety of cheeses, with the country consuming about 30 million pounds of cheese annually. One of the most common types of cheese in the country is New Zealand Cheddar, which is also known as Trinidad Cheese. This variety of cheddar is aged and known for its premium quality, mild taste, and versatility in various dishes. In addition to New Zealand cheddar, Queso Blanco, a type of cheese from Venezuela, is also commonly consumed in Trinidad and Tobago. Furthermore, the country has its own local cheese production, with companies like Lacteos La Estrella Dairy offering demonstrations and promoting the production of different types of cheeses such as ricotta, mozzarella, telita, semi-hard cheese, and palmy zulia cheese.
| Characteristics | Values |
|---|---|
| Common cheese | New Zealand Cheddar, Queso Blanco from Venezuela, Trinidad Cheese Paste |
| Cheese production | Local milk producers supply around 2,000 litres of milk per week |
| Cheese types | Mozzarella, Curried cheese, Semi-hard white cheddar, Ricotta, Telita, Palmy Zulia |
| Cheese education | Students from Youth Agricultural Homestead Programme (YAHP) under the Ministry of Youth Development and National Service are trained in agricultural products |
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What You'll Learn
New Zealand cheddar
Fonterra New Zealand cheddar, in particular, is known to be the first and original cheddar cheese of Trinidad and Tobago, affectionately referred to as "Trinidad Cheese". It is aged and adheres to a curing process, resulting in a versatile and great-tasting cheese.
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Queso Blanco from Venezuela
Queso Blanco, also known as Queso Paisa, is a traditional Venezuelan cheese. It is one of the most well-known Venezuelan cheeses outside of the country. It is a white cheese that is low in fat and salt, with a smooth and soft texture. It is suitable for frying and grilling due to its high melting point.
Queso Blanco is typically made from cow's milk, although Venezuelan cheeses can also be made from goat or buffalo milk. The cheese is crafted using traditional methods, with recipes that have been passed down through the generations. Venezuela has a long history of cheese-making, with records of cheese consumption dating back to the 16th century. The country's diverse geography and climate allow for the production of a wide variety of cheeses with distinct flavours and textures.
Queso Blanco is a hard cheese with a high salt content, which gives it a long shelf life without the need for refrigeration. It is often sliced and paired with cooked ham in sandwiches, "balas frias", or arepas. The name "Paisa" comes from the commercial brand name, and the cheese is also referred to as "queso blanco duro" or simply “queso".
In Trinidad and Tobago, Queso Blanco is one of the most commonly consumed cheeses, alongside New Zealand Cheddar. The availability of cheese in the country has diversified over time, with a wide assortment of cheeses now available to consumers.
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Trinidad Cheese Paste
Trinidad and Tobago's most common cheese is New Zealand cheddar, also known as "Trinidad Cheese". This was the first and original cheddar cheese of Trinidad & Tobago and is known for its premium quality, firmness, and mild taste. However, Trinidad Cheese Paste, a popular snack and appetiser, is made with a different type of cheese.
The cheese paste is made by grating cheese as finely as possible to achieve a creamy texture. The cheese is then mixed with various ingredients, such as grated carrots, onion, pepper, garlic, mayonnaise, mustard, green seasoning, and sugar. The addition of pimento peppers, native to Trinidad and Tobago, gives the cheese paste a unique flavour. However, red bell peppers can also be used as an alternative.
The ingredients are combined in a food processor until a smooth paste is formed. The cheese paste can be spread on bread using a butter knife, creating single, double, or triple-layered sandwiches. The edges can be trimmed, and the sandwiches cut into triangles for serving. Trinidad Cheese Paste is a simple yet delicious dish that evokes feelings of nostalgia and comfort for many who grew up in the Caribbean.
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Local white cheese production
Trinidad and Tobago imports cheese from various countries, including New Zealand and Venezuela. However, there is also a growing culture of local cheese production, particularly white cheese.
During the course, students gained practical experience in making various cheeses, such as ricotta, mozzarella, telita, semi-hard cheese, and palmy zulia cheese. They learned about the process of pasteurizing milk and transforming it into different types of cheese doughs, specifically highlighting the production of mozzarella and natural white cheddar varieties.
Lácteos La Estrella Dairy, a Venezuelan cheese-making company, has been instrumental in supporting local cheese production in Trinidad and Tobago. The company has been involved in joint undertakings with local milk producers, receiving around 2,000 liters of milk per week for cheese crafting. Their involvement in the community extends beyond just production, as they also provide educational demonstrations and sampling opportunities to share their knowledge and the diverse flavors of their cheese line.
The local production of white cheese in Trinidad and Tobago is a testament to the country's evolving culinary landscape and its commitment to empowering individuals with valuable agricultural skills. By investing in educational programs and partnering with experienced cheese-makers from Venezuela, a prominent cheese-producing country, Trinidad and Tobago is fostering a culture of local cheese craftsmanship.
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Fonterra NZMP Cheese and Butter
In Trinidad and Tobago, the most common cheese consumed is cheddar from New Zealand. Fondly known as "Trinidad Cheese", Fonterra New Zealand cheese is the first and original cheddar cheese of Trinidad and Tobago. It is known for its premium quality, firmness, and mild taste.
NZMP, which stands for "New Zealand Milk Products", is Fonterra's brand of dairy ingredients and solutions. The company was formed in 2001 from the merger of the two largest cooperatives, New Zealand Dairy Group and Kiwi Cooperative Dairies, along with the New Zealand Dairy Board. Fonterra is now a multinational publicly traded dairy cooperative owned by New Zealand farmers, with annual revenue exceeding NZ $22 billion. It is the sixth-largest dairy company in the world as of 2022 and the largest in the Southern Hemisphere.
Fonterra's NZMP Cheddar Cheese is crafted at the company's Stirling site in Otago, while the NZMP Unsalted Butter is produced at the Te Rapa site. The butter is made with fresh cream from grass-fed, pasture-raised, cared-for New Zealand cows and contains no flavourings, additives, or salt. The company's commitment to sustainability is also evident in its recent awards, such as the Low Carbon Future Award received in 2021 and the "Most Innovative Dairy Product Award" at the 2022 Gulfood Innovation Awards for its NZMP Organic Butter – Carbonzero Certified.
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Frequently asked questions
New Zealand Cheddar, also known as "Trinidad Cheese", is the most common cheese in Trinidad and Tobago. Queso Blanco from Venezuela is also popular.
Trinidad Cheese is made from New Zealand Cheddar, mixed with additional ingredients such as onion, pepper, garlic, carrot, mayonnaise, mustard, green seasoning, and sugar.
Trinidad Cheese is often served as a spread or paste, similar to Pimento Cheese, and used in sandwiches, puffs, crackers, or as a dip for vegetables.
