List of cheeses: Difference between revisions

{{See also|Cuisine of the Americas}}

|A fresh cheese elaborated with [[cow's milk]], with or without the addition of cream. It has its origin in [[Argentina]], and derives from Italian cheeses with similar characteristics as [[Crescenza]].

|Pictured are rounds of [[Argentina|Argentine]] [[Reggianito|Reggianito cheese]], accompanied with bread.

{{See also|Bolivian cuisine}}

{{See also|Brazilian cuisine}}

|A soft, mild-tasting cheese that can be spread over toasts, crackers and bread buns or used in cooking. Because of its low level of acidity, catupiry has become an ingredient in various dishes. It is one of the most popular "[[requeijão]]" (creamy cheese) brands in [[Brazil]].   

|A firm but very lightweight cheese produced in [[Northeastern Brazil]]

{{See also|Chilean cuisine}}

|[[Cow]]'s [[milk]] [[cheese]] originally from the [[Chanco, Chile|Chanco]] farm in [[Maule Region]]. Now it is produced all over [[Zona Sur|south]]-[[central Chile]], and represents almost 50% of Chilean cheese consumption.

|[[Andes|Andean]] [[Aconcagua]] region  

{{See also|Colombian cuisine}}

|In Colombia, quesillo is a type of double cream cheese wrapped within a plantain leaf, made originally in the [[Tolima Department]]; the town of [[Guamo]] is most known for this dairy product.

{{See also|Peruvian cuisine}}

{{See also|Uruguayan cuisine}}

|Processed mold cheese, specially made for the production of [[Sandwiches de miga]] (crust free).

|Colonia Juan Gutiérrez, [[Paysandú Department|Paysandú]]

{{See also|Venezuelan cuisine}}

|[[Guayana Region]]

|A type of soft, white cheese ([[queso fresco]]) most commonly associated with Venezuelan cuisine. Pictured is a [[cachapa]] with queso de mano.

|A soft, watery, fresh white cheese with big holes, produced from [[Pasteurization|pasteurized]] milk. It is usually made in large circular containers 6 feet in diameter and four feet in height.