Chacas Cheese dairy
Quesos Chacas was also born from the impetus of Father Ugo de Censi, with the purpose of offering Andean youth training and job opportunities that would allow them to remain in their communities.
After more than 20 years of effort, the project now has six stables and cheese laboratories in different provinces of Áncash, where high-quality products inspired by Italian and Peruvian tradition are produced.
YANAVIEJO: An Italian-style, caciotta-type cheese with a medium-creamy texture, aged in a natural stone grotto for a minimum of 60 days and a maximum of 6 months. The natural molds present in the aging chamber give the cheese a unique and special flavor. Made with pasteurized whole milk, salt, rennet, and dairy cultures. Available in 1 kg molds and 500 g slices.
YANAZOLA: An Italian-style cheese, similar to Gorgonzola. It has a creamy texture and intense flavor due to the presence of the characteristic blue mold, Penicillium roqueforti, which develops during its 50-day aging process. Made with pasteurized whole milk, salt, rennet, and lactic cultures. Available in 2kg wheels and 500g slices.
ESTIRANDINO: An Italian-style cheese, prepared using the "whey grafting" technique and aged for 20 days. It is a stretched-curd cheese available in various flavors: with rocoto pepper, red chili pepper, or plain. It comes in 400g molds with the characteristic shape of the Italian "caciocavallo".
MISCHICOCHA: An Italian-style cheese, similar to Taleggio, with a creamy texture and a distinctive flavor imparted by its natural stone aging chamber. Made at 4300 meters above sea level with pasteurized whole milk, salt, and rennet, and aged for 30-40 days. Available in 2 kg molds and 500 g slices.
GRANA ANDINO TAUQUINITO: Italian-style cheese with a compact texture and pronounced flavor. Aged for 3 to 5 months, it is prepared with pasteurized whole milk, salt, and rennet, using the "whey grafting" technique. It is available in 10 kg molds and 1 kg and 500 g cuts.
Estrachicocha: An Andean cheese with a medium-creamy texture and a unique flavor due to its 30-day aging process in a stone cave. Made with pasteurized whole milk, salt, and rennet. Available in 1 kg molds and 500 g slices.
