A semi-soft cow’s cheese with small holes, named for the town of Chanco in the Maule region where it has been made since the 19th century. It is Chile’s most-eaten cheese and melts readily into sandwiches and chacareros.
It is a ripened cheese needing a store held at a steady low temperature and humidity for weeks, and it is made under a Chilean denomination tied to the Maule region.
What goes into it
- cow’s milk
- rennet
- salt
How it is made
The milk is set with rennet, the curd cut, washed and pressed into square blocks, then salted in brine and ripened for weeks in a cool store. The small irregular eyes come from gas produced by the ripening bacteria in the closed paste.
How long it takes: four to eight weeks of ripening
How it is eaten
Sliced into sandwiches, melted over meat, or eaten with bread and pebre.
History
Named for the town of Chanco in the Maule region, where it has been made since the 19th century; Chile’s most-eaten cheese.
Frequently asked questions
What is Queso Chanco?
Queso Chanco is a cheese & dairy from Chile: semi-soft cow’s cheese with small holes, melted into sandwiches. Named for the town of Chanco in the Maule region, where it has been made since the 19th century; Chile’s most-eaten cheese.
How is Queso Chanco made?
The milk is set with rennet, the curd cut, washed and pressed into square blocks, then salted in brine and ripened for weeks in a cool store. The small irregular eyes come from gas produced by the ripening bacteria in the closed paste. It takes four to eight weeks of ripening.
Can I make Queso Chanco at home?
No, and the atlas gives no method for it. It is a ripened cheese needing a store held at a steady low temperature and humidity for weeks, and it is made under a Chilean denomination tied to the Maule region.
What goes into Queso Chanco?
Cow’s milk, rennet, salt.
How is Queso Chanco eaten?
Sliced into sandwiches, melted over meat, or eaten with bread and pebre.
