Panquehue Cheese
By: Anonymous

About

Panquehue is a semi-soft Chilean cheese produced in the Andean Aconcagua region. It is one of the most popular cheeses in Chile, it is similar in taste to Tilsit and often has chives or red pepper flakes mixed in.

Information
Translations: Panquehue Siers, Panquehue Sūriai, Panquehue Brânză, Panquehue sira, Panquehue Kaas, Panquehue पनीर, Panquehue Queijo, Панкеуэ сыра, Panquehue Τυρί, Panquehue الجبن, Panquehue 치즈, Panquehue Sýry, Panquehue Keju, Panquehue奶酪, Panquehue Formatge, Panquehue Sir, Panquehue Syry, Panquehue Formaggio, Panquehue גבינה, Panquehue Ost, Панкуехуе сир, Panquehueチーズ, Panquehue fromage, Panquehue Queso, Панкеуе сиру, Panquehue Juusto, Panquehue сирене


Physical Description
It is a smooth-textured white cow's milk cheese.
Colors: White


Tasting Notes
Flavors: Mild
Mouthfeel: Creamy
Food complements: Bread, South american cuisine
Wine complements: Chilean chardonnay
Substitutes: Tilsit, Or a soft white cheese


Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Fresh looking and smelling smooth cheese without mold and not past expiration date.
Buying: Can be hard to find in some areas.  Look at Cheese shops, gourmet stores and the deli section of upscale grocery stores.  Can be ordered on line.
Procuring: Made from cows milk.


Preparation and Use
It is very versatile and perfect for sandwiches, healthy snacks, entertaining and almost any recipe that calls for a mild cheese including: souffles, fondues, casseroles, quiches, lasagnas, burritos and salads. It's also wonderful with bread and a glass of Wine.


Conserving and Storing
Store wrapped in the refrigerator.


Social/Political
Made in Panquehue, located in the Aconcagua Valley at the base of the Andes Mountains in central Chile, famous for its climate, wineries, grapes, citrus fruit and avocados.  With endless miles of grazing land, the cheeses of South America are often produced from the milk of cows fed from only from natural pastures.
History: In Chile, it's traditionally enjoyed with bread and jam or baked into empanadas.