Argentina
Provoleta
Provoleta con orégano
A thick disc of provolone cheese grilled in a small skillet until crispy outside and gooey inside, seasoned with oregano and olive oil. The classic asado starter, invented in 1940.
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Argentina
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.
Argentina
Queso Cremoso
A soft, creamy Argentine cheese used in empanadas, pizzas, and picadas. Mild and meltable, it is a fiambrería staple for cooking and snacking.
Argentina
Queso Cuartirolo
A soft, mild Argentine cow's milk cheese used in fugazzeta and picadas. It melts well, making it the traditional cheese for the double-crusted Buenos Aires pizza.