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Fermentation Atlas

Colombia

11 ferments from Colombia, with how each is made.

11 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Suero costeñoFermented milk24 h28 °C2.3 %3.9
ChampúsSoft drinks
ChichemeSoft drinks8–9 h
CuajadaCheese
Kumis (Colombian)Fermented milk24 h – 3 days
Polvilho azedo / almidón agrio (sour cassava starch)Roots and tubers20–30 days
Queso costeñoCheese
Queso de capas (Mompox)Cheese
Queso doble cremaCheese
Queso PaipaCheese
Queso peraCheese6.6 → 5.2

Bold names have a full page with the animated steps. Blank cells: no sourced value yet.

Numbers come from cited sources and carry a label that says how each is known. How this atlas is made