Cheese Varieties: Queso Cremoso
Queso Cremoso is primarily produced in its classic fresh form. It is an unripened cheese with a high moisture content. Some producers also make a slightly salted version.
Regional variations exist but are minimal. The cheese is almost always made from pasteurized cow’s milk. Its simplicity is its defining characteristic, with no complex aging or added flavors.
History: Queso Cremoso
Queso Cremoso has its roots in the Italian immigration to Argentina in the late 19th and early 20th centuries. Italian settlers brought their cheese-making traditions with them. They adapted their techniques to local conditions and available milk.
The cheese quickly became integrated into Argentine cuisine. It offered a mild, accessible alternative to stronger European cheeses. Today, it is a fundamental ingredient in the national diet.
Distinctive Features: Queso Cremoso
Queso Cremoso has a very soft, spreadable texture. Its color is a uniform, pale ivory white. The flavor is milky, buttery, and exceptionally mild with a slight tang.
It has no rind and a high moisture content, typically around 60%. The fat in dry matter (FDM) is usually between 45% and 50%. It is sold in rectangular blocks or small rounds, often wrapped in plastic.
Production Process: Queso Cremoso
Producers heat pasteurized cow’s milk to about 30-35°C. They add mesophilic starter cultures and rennet to coagulate the milk. The curds are then cut into small pieces to release whey.
The curds are gently stirred and heated slightly before being drained. They are molded into forms and lightly pressed. The cheese is not aged and is packaged for sale immediately after production.
Traditions: Queso Cremoso
Queso Cremoso is a key component of the Argentine picada, a shared platter of cold cuts and cheeses. It is always present on the table for casual gatherings with friends and family. Its mildness makes it a crowd-pleaser for all ages.
It is also traditionally melted over milanesas, Argentina’s version of breaded meat cutlets. Many families use it as a simple sandwich filler for school lunches. It represents everyday, home-style cooking rather than gourmet dining.
Local Wine or Beverage Pairings
A young, fruity Malbec from Mendoza pairs wonderfully with Queso Cremoso. The wine’s berry notes complement the cheese’s creamy mildness without overpowering it. A crisp Torrontés from Salta also offers a nice contrast.
For a non-alcoholic pairing, mate is the classic Argentine choice. The bitter, herbal infusion cuts through the cheese’s richness. A cold glass of lemonade or a light lager also works well.
Suitable Fruit and Vegetables
Fresh tomatoes are a perfect match for Queso Cremoso. Sliced and served together with a drizzle of olive oil, they make a simple salad. Sweet fruits like peaches or membrillo (quince paste) offer a delightful sweet and savory combination.
Roasted red peppers and grilled eggplant also pair beautifully. The smokiness of the vegetables enhances the cheese’s creamy texture. For a fresh crunch, serve it with slices of green apple or celery.
Suitable Meat and Fish
Thinly sliced jamón crudo (Argentine cured ham) is a classic partner on a picada platter. The saltiness of the ham contrasts with the mild, creamy cheese. Grilled chorizo sausages also benefit from a melted slice of Queso Cremoso on top.
It is famously melted over breaded chicken or beef milanesa. Flaky white fish like merluza (hake) can be baked with a blanket of this cheese. The cheese adds moisture and a rich flavor to simple grilled meats.
Recipe Ideas
Queso Cremoso, a cow’s milk cheese with no protected designation, is prized for its short aging period of just 20 to 30 days. This process yields a semi-soft, smooth, and buttery texture with a thin, inedible yellow rind. For optimal flavor and spreadability, serve it at room temperature (18-20°C) on a charcuterie board, allowing its mild, slightly tangy profile to complement cured meats like salami and crusty bread.
Its classic cylindrical form, typically weighing 1 kg to 2 kg, makes it an exceptionally versatile melting cheese. Cube and melt it into a rich sauce for pasta, or use it as the authentic, stringy topping for Argentinean provoleta grilled over hot coals. Pair its creamy mouthfeel with a crisp Torrontés wine or a light Malbec to cut through the richness without overwhelming its delicate flavor.
Provoleta Argentina
Provoleta is a iconic Argentine appetizer. It consists of a thick slice of provolone or Queso Cremoso grilled until molten. It is often cooked on a parilla (grill) and served sizzling hot.
The cheese develops a deliciously crispy, browned exterior. It is traditionally seasoned with dried oregano and chili flakes. This dish is a mandatory starter at any Argentine asado (barbecue).
- 1 block (250g) of Queso Cremoso, sliced into a 2cm-thick round
- 1 tsp dried oregano
- 1/2 tsp red chili flakes
- 1 tbsp extra virgin olive oil
- Preheat a grill or a heavy skillet over medium-high heat.
- Brush both sides of the cheese round lightly with olive oil.
- Place the cheese on the grill and cook for 3-4 minutes until the bottom is golden and crisp.
- Carefully flip the cheese using a spatula.
- Sprinkle the top with oregano and chili flakes and cook for another 3 minutes.
- Serve immediately, drizzled with a little more olive oil.
Sándwich de Miga con Queso Cremoso
The Sándwich de Miga is a classic Argentine tea-time sandwich. It features ultra-thin crustless white bread and delicate fillings. Queso Cremoso is one of the most popular and traditional fillings used.
These sandwiches are often prepared in stacks and cut into triangles or rectangles. They are a staple at birthday parties, meetings, and casual gatherings. The mildness of the cheese makes it perfect for these elegant little sandwiches.
- 8 slices of crustless white sandwich bread (pan de miga)
- 150g Queso Cremoso, thinly sliced
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- Butter, softened, for spreading
- In a small bowl, mix the mayonnaise and mustard together.
- Lay out 4 slices of bread and lightly butter one side of each.
- Spread a thin layer of the mayonnaise mixture on the unbuttered side.
- Layer the sliced Queso Cremoso evenly on top of 4 slices.
- Top with the remaining slices of bread, buttered side out.
- Gently press each sandwich together and slice off the crusts if any remain.
- Cut each sandwich into 4 triangles or rectangles and serve.
Similar Cheeses and Local Alternatives
While Queso Cremoso is Argentina’s definitive fresh cheese, several local and international varieties offer similar profiles. Uruguay’s Queso Colonia shares an identical production style, using pasteurized cow’s milk and a brief 10-15 day aging period to achieve a springy, semi-soft texture. For a more complex alternative, the Italian Crescenza-Stracchino—a PGI cheese from Lombardy—is also rindless and spreadable but is best served at 16-18°C to highlight its higher fat content and tangy flavor, pairing excellently with figs and light beer. Another excellent substitute is the Brazilian Requeijão, a creamy, spreadable cheese often enjoyed on bread for breakfast.
Within Argentina, Queso Cremoso stands alone as the primary fresh cheese. Its closest cousin is Queso Port Salut, which has a similar texture but a more pronounced flavor and orange rind. For a slightly firmer and saltier option, Queso Pategrás is an excellent Argentine alternative often used in cooking and on picadas. Italian Mozzarella is also widely available and shares a similar milky freshness and excellent melting properties, though it has a more elastic texture. For those seeking a locally produced, tangier fresh cheese, Queso Blanco is a simple, farmer-style cheese sometimes found in regions outside the main dairying areas. Each of these cheeses can often be substituted for Queso Cremoso in recipes, though the specific mild and creamy character of the original is uniquely Argentine.