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 traditionally paired with wine and crackers, although it can also be used in the preparation of cheese dips.
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 cheese was smaller than Parmigiano Reggiano, after which it was modeled.
Another reason for this name is that Italian immigrants from Reggio Emila created it and because Parmigiano Reggiano was called either Parmigiano or Reggiano. Due to its robust flavors, Reggianito is often used in a variety of pasta dishes and casseroles.
Pair with
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, making it suitable for grating, so it is regularly used in various pasta dishes, casseroles, and soups.
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 almost a half of total Chilean cheese consumption.
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