Cheeses
Quesillo
Argentina
A soft, fresh Argentine cheese from the northwest, made by stretching curd like mozzarella. Used in empanadas, tarts, or eaten with honey and dulce de cayote.
Original eatfuls sticker artwork
What it is
A closer look at Quesillo.
A soft, fresh Argentine cheese from the northwest, made by stretching curd like mozzarella. Used in empanadas, tarts, or eaten with honey and dulce de cayote.
What to look for
Know it when you find it.
Soft, white, stretchy fresh cheese, sliced or pulled, mild and milky, served with honey or in empanadas.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Quesillo.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Curd pressed into shapes and dried hard on the roof of a ger for weeks, eaten as a sour, chalky snack that keeps indefinitely.
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Auvergne-Rhône-Alpes, France
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Tuscany, Italy
Accasciato
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Italy
Acceglio
Acceglio is a named Italian cheese from Acceglio, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
Adjara, Georgia
Adjarian Cheese in Butter
Ბორანო
Young cheese melted in clarified butter until it separates into strings sitting in a pool of golden fat, eaten with bread.
Veneto, Italy
Acidino
Acidino is a named Italian cheese from Veneto, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
North Caucasus, Russia
Adygei Cheese
Адыгейский сыр
Soft Circassian cheese from the North Caucasus.