For many living in Gringolandia, trying to find edible cheeses and other goodies is a never ending search. My partner and I have started a company to produce fresh pastas and sauces in Cuenca and I have been searching for local ingredients whenever possible.
One of the biggest problems is that Ecuadorian cheeses are usually bland and tasteless because they have not been aged. There is good news to report. I have found a hard grating cheese similar to parmesan that is produced in Ecuador. It is Tilsit cheese made under the El Salinerato label. It is made in the high mountains of central Ecuador. I found it of all places in Super Stock. It is the closest thing to Reggiano Parmesano you will ever find in Ecuador. I have used it to make an Alfredo sauce we hope to sell and it was excellent.
I also found an excellent Argentinian blue cheese produced under the San Ignacio label. I made some ravioli filled with blue cheese and walnuts served with our Alfredo sauce that was to die for. Sorry, I ate all of it.
One of the sauces we will be making is a puttanesca sauce which requires black olives, capers and anchovies. Black olives are easy, capers not so easy, but I have found an Argentine company that produces Kosher anchovies--praise the Lord.
Our website is up and operating and we will have a blog/newsletter when we have something to say if you want to be on mailing list, send an email to the website. www.cuencapasta.com
Buon Appetite.
One of the biggest problems is that Ecuadorian cheeses are usually bland and tasteless because they have not been aged. There is good news to report. I have found a hard grating cheese similar to parmesan that is produced in Ecuador. It is Tilsit cheese made under the El Salinerato label. It is made in the high mountains of central Ecuador. I found it of all places in Super Stock. It is the closest thing to Reggiano Parmesano you will ever find in Ecuador. I have used it to make an Alfredo sauce we hope to sell and it was excellent.
I also found an excellent Argentinian blue cheese produced under the San Ignacio label. I made some ravioli filled with blue cheese and walnuts served with our Alfredo sauce that was to die for. Sorry, I ate all of it.
One of the sauces we will be making is a puttanesca sauce which requires black olives, capers and anchovies. Black olives are easy, capers not so easy, but I have found an Argentine company that produces Kosher anchovies--praise the Lord.
Our website is up and operating and we will have a blog/newsletter when we have something to say if you want to be on mailing list, send an email to the website. www.cuencapasta.com
Buon Appetite.
