Diversifying cheese production in Nicaragua
By Guy José Bendaña-Guerrero & Asociados

"We want to learn and introduce new learnings to grow our dairy industry, we want to make the most of it so that Nicaraguan producers can work on different types of cheeses”, said Pedro Pablo Benavides, who represented the INTA during the workshop.
According to statistics from the Central Bank of Nicaragua (BCN) in the first six months of the year Nicaraguan cheese exports totaled $54 million, 9% less than the $60 million recorded in the same period in 2017.
Among the most typical cheeses exported by Nicaragua are: the costeño/duro blando/morolique cheese, a white and dry cheese that will not melt when heated; the aged hard cheese, which has reduced water content and therefore a harder, grainer, grated and drier texture; and the string cheese, a string styled soft cheese used in Nicaragua to make a traditional local dish called Quesillo.
