Quesillo
Quesillo refers to different types of cheese (and dishes) throughout Latin America, but in Bolivia, that name indicates a small, fresh cheese, primarily from the Cochabamba Valley. It is made from raw, unpasteurized cow's milk (although, sometimes, it can be mixed with sheep's milk).
The cheese curds that form by adding the rennet are dry-salted and shaped into small balls. The cheese is then left to rest for a couple of hours. It can be eaten on its own or be used as an ingredient in various meat dishes, street food snacks, and salads.
Part of
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