Writes: Luis Carbajal (@ lroberto92)
With influences so much Spanish as Portuguese, also in several countries of the Central and South America fabulous dairy derivatives are made. Here we want to talk to you about the best latin american cheeses that differ from others by their flavor, quality and originality. Succulent delicacies are the result of the mixture with the ancestral gastronomic traditions of each Latin country. Of all of them, Mexico clearly the market for this great product with its types of cheese that are more attractive to the palate. Find out which ones are next to those from other regions! Surely on your next trip you will be able to try the dcheese elicias that we expose you next.
Three basic styles of cheeses
Before recommending the ten best Latin American cheeses, we want to remind you that there is three basic styles with which all are classified and differentiated, in the first place. Considered Fresh They occupy the largest category, as this style includes several types and even those that do not melt. For example, enchilado, white or frying. On the other hand, there is the totally opposite style to that first -the cheeses that yes they melt- where do we find the Oaxaca and the quesadilla. In third place are the largest cheeses, hard and crumbled, with the farmhouse or the cincho as references in this last category. All these Latin delicacies are thus classified, but now let's see a few touches of each of them.
The ten best Latin American cheeses
-Soft cheeses: They are a type of cheese with soft and sour taste, very typical of the Latin American region. Made from curdled milk, it has many varieties and some are even wrapped in plant leaves. They are from Argentina, Mexico, Panama, Brazil, Venezuela, Colombia and the Dominican Republic. Among others, the name can vary from Colombian peasant cheese to Argentinean Creole cheese or that of frying, from the last mentioned country.
-Provolone (Argentina): This is a succulent cheese with a circular shape, a variant of its Italian counterpart and that has a elastic texture. However, in Argentina It is usually accompanied with asado, the great dish of Argentine gastronomy.
-String and ball cheese: another exquisite among the best latin american cheeses, with a shape similar to the mozzarella cheese, flavored with milk and slightly salty. It is shaped like a ball, hence its name, although it also has different names depending on the country where it is made: mane (Venezuela), cheese pear (Colombia) or quesillo (Argentina), among others. Of course, curiosity aside that falls on the mexican version that is made in the city of Oaxaca, from where this cheese takes its name. Its final appearance resembles a ball of laces or crisscrossing yarn strips. In the following image it is perfectly observed.
-Curd: has a resemblance to Italian cheese (known as ricotta cheese also in Latin America), it is a delicacy smooth, creamy and grainy. It is used in salads, condiments and fillings for meals or desserts. This can be found in all Latin-speaking countries with aspects that are not distinguished at all.
-Menonite (Mexico): a succulent soft white cheese, comes from the community of the same name, although it is popularly known as Chihuahua, for currently occurring in this Mexican state. Its homemade and baked flavor make it a differential food.
-Asadero (Mexico): This is semi white in color, with a slightly sour taste. It is sliced and is used for quesadillas and sandwiches, especially in the same state where the previous one mentioned is made. In texture it is similar to Provolone.
-Cotija Añejo (Mexico): This type of cheese is firm and very salty, similar to dry feta. All its presentations are crumbly and it is usually accompanied with soups, beans and salads.
-Enchilado (Mexico): sSimilar to the previous one, it is a dry and crumbly white cheese that is distinguished by its reddish exterior appearance. In stews it softens, but does not melt. Hence it is among the best latin american cheeses of that category.
-Panela Cheese (Mexico): a succulent pasteurized cow's milk cheese, similar to cheese cottage. It is ideal for quesadillas, enchiladas and salads. It is covered by a paste of garlic and chili, which still gives it a spicy flavor so characteristic of the Mexican country.
-Manchego (Spain): coming from the land of Don Quixote, this cheese has a firm and golden texture. It is traditionally made with sheep's milk, although in the californian version It is used based on cow's milk and partially skimmed. It has a honeyed and tasty flavor, it is usually accompanied with ham.
In short, these are all the best latin american cheeses that you can taste on your next visits to the most cheese-making countries on the continent.
