Bolivia and Chile
Quesillo in Bolivia and Chile means small fresh cheese. Popular farm cheese of the Cochabamba valley. Usually made from raw cow milk, pepsin and acid coagulation, maize size curd, dry salted, hand formed palm size mold. Crumble consistency and ready to use after have been resting for two or three hours.
Quesillo in Colombian cuisine, means 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. It is made commercially in dairy regions such as Bogotá, Ubaté and other regions of Cundinamarca and Antioquia. Famous brands of Colombian quesillo include: Pasco and Colanta.
In Nicaragua, a quesillo is typically made from a thick corn tortilla wrapped around soft cheese, pickled onions, and a sauce of sour cream or liquid cheese and vinegar. Because of their runny contents, quesillos are usually confined by a thin plastic sheath. Often the plastic bag is tied off and a small corner is bitten off and then the quesillo is squeezed out of a small hole in the corner. They are often sold on roadsides as a quick snack. The most famous quesillos stands are located on the highway between León and Managua. A popular pun of this locale is to alter the phrase "claro que si", Spanish for "of course", into "claro quesillos".
Fresh cheese is popular in Peru and quesillo refers to small patties of fresh cheese. The cheese is typically made by small home producers and sold by women on the streets, in markets, and in small shops. This form of cheese is particularly common in Andean regions where it is used in stews and soups.
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