Venezuelan Cheese

Quesos

Specialised

Venezuela’s cheeses are fresh, young and structural. QUESO DE MANO — worked by hand into soft folded sheets, the cachapa’s partner, from the central states. QUESO GUAYANÉS — soft, mild, spreadable, from Guayana and the Llanos. QUESO TELITA — thin sheets, from Guárico and the plains. QUESO LLANERO — hard, dry and very salty, grated over everything. QUESO PALMITA and QUESO PALMIZULIA from Zulia. QUESO AHUMADO, smoked, from the Andes. Plus NATA, the thick cultured cream eaten with arepa, and SUERO. ⚠ NEARLY ALL OF THEM ARE EATEN WITHIN DAYS; this is not an ageing tradition.