South American Cheeses

Queijo Minas is a handmade cheese made from raw cow's milk, characterized by its tender, spongy texture and moistness. The flavor of Minas cheese is mild and slightly salty, depending on its ripeness and the region of production. The chee... READ MORE

Queijo de coalho is a traditional cow's milk cheese from the northeastern regions of Brazil. The cheese is characterized by its firm, yet elastic texture and a slightly yellow color. Coalho is often sold on sticks for roasting, because it... READ MORE

Provoleta is the Argentinian version of the famous Italian Provolone cheese which is believed to be an invention of Italian immigrants who wanted to blend two national cuisines. It falls into the category of pasta filata... READ MORE

Queijo prato is a traditional cheese hailing from Minas Gerais. This gouda-stye cheese is made from pasteurized cow's milk. It's semi-cooked and pressed, and the texture is soft and open, with many small eyes in the body. The flavors are ... READ MORE

Reggianito is a hard Argentinean cheese produced from pasteurized or unpasteurized cow's milk. Its flavor is salty, while the texture is crumbly and grainy, so it is usually grated. The name comes from the Spanish diminutive for Reggiano since the... READ MORE

Canastra is a Brazilian cheese made from raw cow’s milk. It originates from the area of Serra da Canastra in the state of Minas Gerais, hence the name. The cylindrical cheese is either semi-hard or slightly softer, and its flavor is... READ MORE

Panquehue is a Chilean cheese made from pasteurized cow's milk. It comes in several varieties, such as the semi-soft variety with a nutty, creamy flavor, or a spicier variety with coriander, cumin, and red chili peppers. The cheese is tra... READ MORE

Queso Paraguay or Paraguayan cheese is a staple of traditional Paraguayan cuisine, used in a number of dishes such as cheese chipa. It is made from cow's milk, has a soft consistency, and its flavor is slightly acidic. T... READ MORE

Chanco is a Chilean cheese made from unpasteurized cow's milk. It is characterized by its smooth and firm texture, yellow color, mild flavor, and numerous irregular eyes dispersed throughout its body. The cheese melts well and represents ... READ MORE

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... READ MORE

Sardo is an Argentinian cheese produced from pasteurized cow's milk. When sardo is young, its texture is quite smooth, so it can be sliced and consumed on its own. It has a mild and salty flavor, and develops a crumbly, grainy texture as it ages, ... READ MORE

Costeño is a Colombian cheese produced from raw cow's milk. It is typically sold fresh, although there are also some harder varieties of the cheese. Its texture is soft and crumbly, while the flavors range from salty to extremely s... READ MORE

Queijo Borbinha is a soft cow's milk cheese produced by the Bolderini cheese factory. It has a milky flavor and aroma, mild acidity, and a slight earthiness due to the rind. The cheese is aged for approximately 30 days. The top of the cheese is sl... READ MORE