HomeDelta amacuroCasacoima makes semi-hard cheese for Bolívar and Monagas

Casacoima makes semi-hard cheese for Bolívar and Monagas

There are 50 producers dedicated to making it and they estimate to double the production figure

In the south of the Delta Amacuro state, in the Casacoima municipality (Sierra Imataca), one of the most demanded cheeses is produced locally and regionally, which is made possible by more than 50 producers in the area. The municipality has two emerging markets for semi-hard cheese, such as Bolívar and Monagas.

Luis Vallé, municipal coordinator of the Ministry of Agriculture and Productive Lands, said that semi-hard cheese is produced in the Juan Bautista Arismendi and Rómulo Gallegos parishes.

They manage to get 2.000 kilos of this dairy product to the markets a day, including the Manuel Piar parish. Only two farms in Rómulo Gallegos produce 600 kg per day, in cans of 20 kg each.

The cheeses are sold in the Casacoima municipality to supply the domestic market and, in addition, are marketed in the states of Monagas and Bolívar, where demand is high.
Each kilo of cheese costs 4 dollars in Casacoima, but its cost varies when it is transported to other regions, so it represents the transfer and, according to Vallé, it could exceed 4,5 to 5 dollars per kilo in others. nearby states.

When this item goes to the state of Bolívar, to the nearby Ciudad Guayana, it is transported by land and another part by river, from the town of Piacoa to Barrancas del Orinoco, in the state of Monagas.


Cheese production in Casacoima seeks to grow with the incorporation of more producers, which is why 100 ranchers are being encouraged to join this business so that the products can not only be marketed in Monagas and Bolívar, but also reach more entities in the country. country.

The goal is to double the annual production of semi-hard cheese, according to estimates by Vallé, together with the work team of the Ministry of Agriculture and Productive Lands.


Although there are great projections for the production of semi-hard cheese in Casacoima, at least five of the 50 producers who are currently making the cheese have suffered losses due to drought and forest fires.

This has been a local blow to the projections of positioning Delta Amacuro as the largest cheese and milk producing state in Venezuela.

The Ministry of Agriculture and Productive Lands has supported producers with the constant supply of fuel at a subsidized price, as well as technical-legal support regarding livestock vaccination and documents.


Milk from cattle or buffalo is poured into a basin approximately five meters long and one meter wide. The rennet is applied manually to create a heterogeneous mixture until it begins to get hard.

At this stage of preparation, salt is added to taste and it will be ready to be passed through a compress.

In the compress all the whey will be removed and then it will take on the texture of semi-hard cheese, one of the 30 types of cheese produced in the national territory.


  • 287.648 tons of cheese were produced in Venezuela during 2020, according to FAO figures.
  • 9 liters of milk are needed to make one kilo of cheese, according to the producers.
  • 90% of the country's milk is used to make cheese, indicates the Venezuelan Chamber of Dairy Industries.

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