Much has been said about white cheese being a Venezuelan product, but its local production is being seen as an opportunity for the dairy-based food sector.
For this, it is necessary that fledgling producers receive financial and managerial support.
Alexander Plaza, a Venezuelan-Trinidadian who settled here 18 years ago after experiencing life in several European countries, recognised producing white cheese is an uphill challenge due to the high prices of the main raw material: milk.
The production of white cheese has been increasing in TT since the arrival of Venezuelan migrants in recent years and it has been appealing to the taste of locals.
Plaza, who is based in Tunapuna, said white cheese is produced in small quantities locally and the rest is brought from Venezuela.
“There are several Venezuelan producers who are making cheese right here. They are small producers but the quality of the cheese made here is much better,” Plaza said.
He said it is possible to increase production of Trinidadian white cheese if livestock production improves.
“It is not only planning, but management – the nutritional, reproductive (of livestock) and the investment part,” said Plaza.
He said there are new production ideas for the medium to long term, and the most difficult part would be to promote proposals to livestock farmers, or even the TT agricultural system.
“In Venezuela, it has always been cheaper to produce cheese because there are many farms producing milk and the producers have been educating and modernising (production) and that helps lower prices,” he said.
However, Plaza believes bringing ready-made cheese from Venezuela is not ideal from a health point of view, despite being cheaper.
A kilogramme of white cheese can be obtained for between $100 to $120 – the average prices for what is brought from Venezuela and what is produced here.
“We have come a long way from what is ours. People think the white cheese is Venezuelan, but no, it's made Venezuelan-style and it's Trinidadian, because it's made here. People must have that sense of belonging and promote local production."
“We have always thought what is imported is better, and this is not always the case. It may be cheaper, but not better than what is made here, and that is what we must promote, that what is made here is the best and eating it, to boost the local economy." His cheese is sold in several supermarkets and to restaurants in TT.
Plaza said he gets a litre of milk directly from farms for between $8-$9.
Plaza uses eight to ten litres of fresh milk for every kilogramme of semi-cured cheese. He uses more than 300 litres of milk per week for 15-18 kilos of cheese.
"I have several farmers in Turure, in Wallerfield and in Carlsen Field, who distribute milk to me on a weekly basis so that I can continue making cheese."
Plaza said he does it to save expense by going to the farms for milk.
“We are producing the cheese the same day we source the milk so that it is fresh for the customers,” he said.
Keeping the white-cheese busin
