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!

5.0

3 ratings

Get the App. It's Free

Start discovering new cheese and sharing your
reviews with people from all around the world.

Download on the App StoreGet it on Google Play