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===Colombia===
{{See also|:en:Colombian cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Queso Campesino]]
|
| Antioquia, Cundinamarca, Boyaca .
| is called Quesito too, fresh made on big wheels traditionally
|-
|[[Queso costeño]]
|[[File:Venta_de_queso_costeño.jpg|135px]]
| Caribbean
| A kind of Queso Campesino with a high content of salt in order to be kept longer fresh under salt water
|-
|[[Cuajada]]
|
| Department of Cundinamarca and Boyacá, oriental mountains
| is a kind of fresh done cheese with only one or few days of mature. Is the same kind as Quesillo. Comparable to Mozzarella is kept fresh in Banana leaves where it gets actually its typical form and texture
|-
|[[Queso Paipa]]
|[[File:Overlook of Cut Paipa Cheese.jpg|135px]]
| Paipa is a city in Department Boyacá, with a high production of Holstein Milk.
|
|-
|[[Queso Pera]]
|
|
|A kind of mature Mozzarella specifically in a pressed form of a pear forms layers which give the special favorite taste. An industrial variation is filled with very sweet guave/guayaba marmalade
|-
|[[Quesillo]]
|[[File:Quesillo de Oaxaca.png|135px]]
|
|In Colombia, quesillo is a type of double cream cheese wrapped within a plantain leaf, made originally in the [[Wikipedia:Tolima Department|Tolima Department]]; the town of [[Wikipedia:Guamo|Guamo]] is most known for this dairy product.
|-
|Queso 7 cueros
|
|From the Meta Department and the eastern plains
|similar to the Pera cheese. The cheese is made with rich in fat milk. In the process it is heated and stretched in a technique called "pasta hilada" creating threads that make layers called "cueros" which give the siete cueros cheese its characteristical texture.
|}

Translations:List of cheeses/97/en - Revision history

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