Bolivia and Chile
In Bolivia and Chile, Quesillo refers to a type of small fresh cheese. It is a popular farm cheese of the Cochabamba valley; and is usually made from raw cow milk, pepsin and acid coagulation, a maize size curd, and a dry-salted, hand-formed, palm-size mold. After resting for two or three hours it has a crumbly consistency and is ready to eat.
In Colombia, Quesillo refers to 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, Quesillo refers to a dish typically made from a thick corn tortilla wrapped around soft cheese, pickled onions, and a sauce of sour cream or liquid cheese and vinegar. 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". Because of their runny contents, Quesillos are usually confined by a thin plastic sheath. Often the plastic bag is tied off, a small corner is bitten off, and the quesillo is squeezed out of a small hole in the corner.
In Peru, Quesillo refers to small patties of fresh cheese. The cheese is typically made by small home producers and sold by women on streets and in markets and small shops. This form of cheese is particularly common in Andean regions where it is used in stews and soups.
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