Emblematic of the Colombian Caribbean coast, the coastal cheese is characterized by being fresh, white, salty and with a firm texture. Made by hand with cow's milk through a traditional process that passes from generation to generation, it is produced mainly in Córdoba, Atlántico, Bolívar, Magdalena and La Guajira. Essential in dishes such as mote of cheese, fritters and arepas, this cheese represents the coastal culinary identity. Its distinctive salty taste and versatility make it an essential element of Caribbean cuisine.