Distinctive Features
Queso de Ixquisis typically forms into medium-sized wheels weighing between 1 to 2 kilograms. Its rind is thin and natural, often bearing the imprint of the traditional woven baskets used during draining. The interior paste is a pale ivory color with a smooth, semi-firm consistency.
The cheese has a closed texture with very few small, irregular eyes. Its moisture content is moderate, giving it a pleasant yielding quality without being crumbly. The flavor profile is clean and milky with a gentle saltiness that enhances but does not overpower.
Cheese Varieties
The primary variety of Queso de Ixquisis is fresh, aged for only a few weeks. Some producers also create a slightly aged version, known as ‘añejo’, which develops a firmer texture and more pronounced flavor. This aged variety is often grated over traditional dishes.
Another local adaptation includes adding herbs like cilantro or achiote for color and flavor. These variations remain limited to small-scale production. The core recipe, however, stays true to its origins, using raw or pasteurized cow’s milk.
History and Traditions
Queso de Ixquisis originates from the Ixquisis region in the Huehuetenango department of Guatemala. This area is known for its rich pastures and cool climate, ideal for dairy farming. The cheese has been a vital source of nutrition and income for local families for generations.
The region is also famous for its coffee production and traditional Mayan culture. Cheese making here is often a family affair, with knowledge passed down through oral tradition. It is commonly enjoyed during festivals and community gatherings, symbolizing local pride and heritage.
Production Process
Producers start with fresh, whole cow’s milk, which is gently warmed. They add natural rennet to coagulate the milk, forming a firm curd. The curd is then cut into small pieces to release the whey.
The curds are hand-salted and pressed into moulds, often lined with traditional ‘petate’ mats. These mats give the cheese its characteristic surface pattern. The wheels are brined briefly before air-drying in a cool, humid environment for several weeks.
Wine or Beverage Pairings
A light, crisp white wine like a Sauvignon Blanc complements the mild saltiness of Queso de Ixquisis. The wine’s acidity cuts through the cheese’s creaminess beautifully. Locally, it is often paired with a cold Gallo beer, the national lager of Guatemala.
For a non-alcoholic option, a sweet mango or tamarind juice provides a nice contrast. The fruity sweetness balances the cheese’s savory notes. A dark roast Guatemalan coffee also makes an excellent pairing, especially with the aged variety.
Suitable Fruit and Vegetables
Fresh slices of sweet, ripe mango highlight the cheese’s mild flavor. Sliced cucumbers add a refreshing, crunchy element. Roasted bell peppers offer a smoky sweetness that pairs wonderfully.
Avocado slices contribute a creamy, rich texture that complements the cheese. Sweet plantains, either fried or baked, provide a caramelized contrast. Fresh corn, especially in a salad, enhances the cheese’s milky character.
Suitable Meat and Fish dishes
Queso de Ixquisis melts beautifully over grilled chicken breasts. It adds a creamy layer to simple poultry dishes. Shredded cheese is also a common topping for beef pupusas, a traditional stuffed tortilla.
It can be cubed and added to black bean soup for extra protein. The cheese is excellent grated over baked fish like tilapia. It also works well in a stuffing for roasted peppers with ground pork.
Presentation
Remove Queso de Ixquisis from the refrigerator at least 30 minutes before serving. This allows it to reach the ideal temperature of about 18°C. At this temperature, its flavors and aromas are most pronounced.
Present it on a simple wooden board or a slate plate to contrast its pale color. Arrange slices or cubes rather than a whole wheel for easy eating. Provide a cheese knife for softer slices and a small fork for cubes.
Recipe Ideas
Queso de Ixquisis and Black Bean Tostadas
This recipe brings together classic Guatemalan flavors in a simple, crowd-pleasing dish. The creamy cheese balances the earthiness of the black beans perfectly. It is an ideal quick lunch or a festive appetizer for gatherings.
You can use canned black beans for convenience, but homemade are best. The crisp tostada base provides a satisfying crunch. Fresh toppings like salsa and cilantro add brightness and freshness.
- 4 corn tostada shells
- 200g cooked black beans, warmed
- 150g Queso de Ixquisis, grated
- 1 avocado, sliced
- 50ml crema centroamericana or sour cream
- Fresh salsa and cilantro for garnish
- Preheat your oven to 180°C.
- Place the tostada shells on a baking sheet.
- Spread a layer of warm black beans on each shell.
- Sprinkle the grated cheese evenly over the beans.
- Bake for 5-7 minutes until the cheese is melted.
- Top with avocado slices, a drizzle of crema, salsa, and cilantro.
- Serve immediately.
Traditional Guatemalan Cheese Tamales
Tamales are a cornerstone of Guatemalan cuisine, often prepared for special occasions. This version highlights the mild, melting quality of Queso de Ixquisis. The process is communal, often involving family members in the preparation.
The banana leaves impart a unique, aromatic flavor to the masa. They also keep the tamales moist during steaming. This recipe yields a comforting, authentic taste of Guatemala.
- 500g masa harina (corn flour)
- approx. 480ml warm chicken or vegetable broth
- 100g lard or vegetable shortening
- 200g Queso de Ixquisis, cut into chunks
- 8 large banana leaves, cut into squares and softened
- Kitchen string for tying
- Beat the lard in a bowl until light and fluffy.
- Gradually incorporate the masa harina and warm broth to form a soft dough.
- Place a portion of dough in the center of a banana leaf square.
- Make a well in the center and add a few chunks of cheese.
- Fold the leaf to enclose the filling, tying securely with string.
- Steam the tamales for about 60 minutes over simmering water.
- Let them rest for 10 minutes before unwrapping and serving.
Similar Cheeses and Alternatives
Queso Blanco, found throughout Latin America, shares a similar mild and salty profile but is often fresher and softer. Panela cheese from Mexico offers a comparable texture but is typically made with skimmed milk, resulting in a lower fat content. For a European alternative, a young Italian Caciotta provides a similar semi-soft texture and mild flavor, though it may be slightly richer. Domiati cheese from Egypt is another salted fresh cheese, but it is pickled in brine, giving it a much saltier and tangier character. When Queso de Ixquisis is unavailable, a mild Feta that has been soaked in water to reduce saltiness can be a acceptable substitute in cooked dishes, though the texture will be more crumbly.
Queso de Ixquisis: Questions and answers
What are good pairings for Queso de Ixquisis?
Pair Queso de Ixquisis with crisp white wines like Sauvignon Blanc or local Guatemalan beer. Fresh mango, avocado, and roasted peppers complement its mild flavor. It also pairs well with dark roast coffee, especially the aged variety.
What cheeses can substitute for Queso de Ixquisis?
Queso Blanco or Panela cheese make good substitutes for Queso de Ixquisis. Mild Feta soaked in water can work in cooked dishes. Young Caciotta provides a similar texture though it may be richer.
Is Queso de Ixquisis safe to eat?
Queso de Ixquisis is safe when purchased from reputable sources and stored correctly. Both pasteurized and traditional raw milk versions are available. Always follow proper food safety practices when handling and storing the cheese.
How long does Queso de Ixquisis last?
Properly stored Queso de Ixquisis maintains quality for 2-3 weeks in refrigeration. Check for any mold or off odors before use. The cheese is best consumed within this timeframe for optimal flavor.
Where can I buy authentic Queso de Ixquisis?
Look for Queso de Ixquisis at specialty Latin American markets or cheese shops. Some online retailers specializing in Guatemalan products may carry it. Authentic versions often show the traditional basket imprint on the rind.
What is the proper way to cut Queso de Ixquisis?
Use a sharp cheese knife to slice Queso de Ixquisis into even portions. Cut wedges from the wheel or slice it into cubes for serving. A clean cut preserves the cheese’s semi-firm texture.
How should I serve Queso de Ixquisis for eating?
Remove Queso de Ixquisis from refrigeration 30 minutes before serving to reach about 18°C. Present it sliced or cubed on a wooden board for easy access. This allows its mild, creamy flavors to be fully appreciated.
Does Queso de Ixquisis need to be refrigerated?
Yes, Queso de Ixquisis should be refrigerated at all times to maintain freshness. Keep it at a consistent temperature of 4°C to prevent spoilage. Always return it to the refrigerator promptly after use.
What is the best way to store Queso de Ixquisis?
Store Queso de Ixquisis in the refrigerator wrapped tightly in wax paper or cheese paper. Keep it in the vegetable drawer where the temperature is consistently cool, around 4°C. Proper storage helps maintain its texture and prevents it from drying out.
How should I use Queso de Ixquisis in cooking?
Queso de Ixquisis melts beautifully, making it ideal for topping grilled chicken or baked fish. It can be grated over traditional dishes like black bean tostadas or stuffed into tamales. The cheese’s mild flavor enhances recipes without overpowering other ingredients.