No matter what corner of the universe you're on, cheese is a main food group. The quesos you'll find in Latin American countries, though, will prove far more diverse than those we're used to at home.
Pack your bags - we're going on an all-things-cheese tour!
Oaxaca Cheese (Mexico)
When heading south of the border, it’s almost a right of passage to indulge in some queso Oaxaca. The semi-hard, white cheese is compared to an Italian mozzarella, for its stringiness. Luckily, it’s a common Mexican menu staple.
Queso Blanco (Puerto Rico)
Though Puerto Rico may not be as big of a hotspot as Mexico for cheese,
you can still find some specialties there. The most popular? Queso blanco, of course. Small vendors are often set up along the streets of San Juan, selling small packages of the mild cheese.
Geo Geo Cheese (Dominican Republic)
This classic Dominican cheese is produced in Puerto Plata, and is very popular amongst locals there. The firm, sharp cheese is waiting to be made into queso frito at any given moment.
When in La Mancha region in Spain, a taste of manchego cheese will do. This sheep’s milk variety is known for its complex flavors that pairs perfectly with a glass or two of wine.
Argentina’s sardo cheese, not to be confused with Italy’s sardo cheese, is a cow’s milk variety with a sharp, salty flavor. The hard cheese is popular for grating to enhance any dish.
Queso Guayanes (Venezuela)
This soft Venezuelan cheese, also known as queso de mano, is known to be paired well with arepas.