Queso Palmita is a soft, watery, fresh white cheese with big holes, produced from pasteurized milk. The Palmita cheese is usually made in a large circular containers where ingredientes are mixed slowly for 2 to 3 days until settled. Then the containers are set for an additional 10 days until coagulation. It is imperative that the cheese reaches an optimum level of saltiness. In other words, the cheese tastes very salty to newcomers. It is packaged into pressed wooden boxes prior to distribution. Once the cheese is packaged, it must be sold within two to three days due to the sweating of the cheese from the boxes. Queso Palmita is originally from the Zulia state in northwestern Venezuela, which is the main source of dairy products in the country.