Likewise, in the Caribbean Region there are other kinds of cheese that are similar to costeño cheese but that are usually short-lived since their salt content is not as high, for example, Biche cheese and kneadingwhich is a curd to which salt is added to give it more consistency.
In the Cundiboyacense plateau there is also the traditional and recognized pear cheese which is mature and its paste is generally spun, which is made from whole milk, and has an acid taste and a texture between hard and soft. In addition, there is a variation known as the Seven Leathers cheesewhich is spun in brine at a temperature exceeding 70 degrees in a mold that is very characteristic of this region.
The department of Caquetá is the one that bets the most on the industrial innovation of cheese, since from there different creative proposals have been made for stuffed cheeses such as Cheese with Amazon Chili, Cheese with Sweet Guava or Sandwich, Quesillo with Fine Herbs, Bola Cheese from the Orteguaza River, Guava Quesilloamong others.
