Cuajada

Also: mamia, gaztanbera, curd

Cuajada comes from cuajar, to curdle, and it means different things in different places. In the Basque Country and Navarre it is sheep milk set with rennet in small clay pots and eaten as a soft, quivering dessert with honey or walnuts; it was traditionally warmed with red-hot stones dropped into the milk, which gave it a faint smoky flavour. The Basque names are mamia and gaztanbera. In Central America, Colombia and Venezuela, cuajada is a fresh, moist, lightly salted white cheese of cow milk, pressed or not, eaten with tortillas, arepas and beans. Both are unripened and eaten within days.

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