A Cheesy Addition

I must admit, I'm not the biggest fan of cheese or any lactose products in general (excluding ice cream, of course). And of course, by consequence, I just happen to live in one of the countries with the weirdest taste in cheese. It's only in Colombia that you'll find a dozen names for the same product, the majority of which I haven't been brave enough to taste; queso, quesito, cuajada, quesillo, campesino, costeño, queso pera, and probably a myriad more which I haven't even named.

However, I must admit, eating an arepa de chócolo with quesito after a long day, perhaps with a cup of hot chocolate, just hits different. However, I haven't been brave enough to try migao, a Colombian hot chocolate prepared with ducales, and, to my horror and the stuff of my nightmares, loads cheese. My mom, however, claims it's her favorite snack.

As you've probably already guessed, Colombians love their cheese. Nothing beats a good slice of cheese for them.

And this is why companies such as Quesos Aragón are so essential to Colombian culture. They specialize in artisanal cheese, showcasing exemplary, high-quality cheeses.

Not only this, but they are also notable for their sustainability. They refuse to use any type of herbicides and insecticides, thus preserving the best type of nutrition for their cows, which in turn increases the quality of their milk. Not only that, but they plant different types of trees, alternating between native and timber species, in order to create a biodiversity corridor.

Quesos Aragón is an entrepreneurship dedicated to the love of cheese, and this is something that's seen in every product they create. Everything, from their cuajada to their blueberry cheese to their butter is made with care and awareness towards the environment. Their whole business is a love letter to cheese, something I don't share but which I wholeheartedly admire.

And although I'm still not brave enough to try most of their cheeses, or have not developed my taste buds enough, or simply do not want to, I wager the reader should not listen to my advice, but rather listen to any Colombian who knows their cuisine and their taste, and sample their delicious cheeses as soon as possible.