Baku Kitchen! An independent reference of traditional food

Queso paria

Semi-hard cow's cheese from the altiplano, fried or sliced onto potatoes

Peru Cheese & dairy Vegetarian

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
RATE

A full recipe for this dish has not been written yet.

History

Made around Lake Titicaca in Puno and carried to markets across southern Peru.

Frequently asked questions

What is Queso paria?

Queso paria is a cheese & dairy from Peru: semi-hard cow’s cheese from the altiplano, fried or sliced onto potatoes. Made around Lake Titicaca in Puno and carried to markets across southern Peru.

Made with

cheesemilk

Cooked

cured

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

Reviews

No reviews yet.

Cooked this? Say how it went — yours will be the first.

Leave a review

No account needed. Only the fields marked * are required, and an address is never published.

Your rating

More from Peru

salad & sidePapa a la huancaínaBoiled potatoes under creamy ají amarillo and cheese sauceAjí de gallinaShredded chicken in creamy ají amarillo-walnut sauce over potatoesmainJuaneRice, chicken and olives steamed in bijao leaf, jungle festival dishCevicheSea bass cured in lime with cilantro and onion

You'll also love

SpainIdiazabalsmoky Basque sheep cheese from Latxa and Carranzana milkNetherlandsEdam cheeseMild semi-hard cheese in a red wax coat, sliced onto bread.KyrgyzstanKurutdried sour yogurt balls, portable shepherd foodMontenegroNjeguški sircow's-milk cheese from Njeguši, sometimes kept in oil