Padua is the mexican version of a lactic set cheese, made in the Bajio region of Mexico, in the town of Queretaro. Covered by a thin layer of p. camemberti, Padua has an earthy taste on the outside but the creaminess of its 100% sheep milk inside, melts on every bite you take. The paste is milky and acid when young and stinky and pungent as it ages. Proteolysis plays a major roll on the melting of the inside to turn the paste into a spreadable delight!


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4 years ago

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