Queso de Oveja – Cheese from Chile

Queso de Oveja is a distinctive Chilean sheep’s milk cheese celebrated for its robust, earthy character. Artisan producers across Chile’s central valleys craft this cheese, offering a taste of the country’s pastoral traditions. Its firm texture and complex flavor profile make it a versatile choice for both cooking and cheese boards.

Distinctive Features

Queso de Oveja typically forms into medium-sized wheels weighing between 1 to 2 kilograms. It possesses a natural, thin rind that ranges in color from pale yellow to a light brownish hue. The interior paste is firm and compact, showing a beautiful ivory or pale straw color.

Its texture is notably smooth yet slightly crumbly when mature, with minimal eyes or holes. The cheese has a moderate humidity level, around 40-45%, which contributes to its excellent melting properties. Aromas of lanolin and toasted nuts are common, with a distinct pastoral quality from the sheep’s milk.

Cheese Varieties

Several regional varieties of Queso de Oveja exist across Chile’s diverse cheesemaking regions. The Central Valley version is often younger and milder, with a creamier texture. Producers in the southern regions near Osorno sometimes age their wheels longer for a sharper, more pronounced flavor.

Some artisans produce a smoked Queso de Oveja using native hardwoods like rauli or coihue. Another variation includes herbs such as merkén or oregano mixed into the curds. These adaptations reflect local tastes and the creative spirit of Chilean cheese makers.

History and Traditions

Queso de Oveja production in Chile dates back to colonial times when Spanish settlers introduced sheep farming. The central valleys provided ideal pastureland for sheep, leading to a tradition of sheep’s milk cheesemaking. This cheese became a staple in rural households and a valuable trade item.

The region is also famous for its wine production, particularly Carménère and Cabernet Sauvignon. Many cheese makers traditionally paired their Queso de Oveja with these robust local wines. The cheese often features in Chilean countryside celebrations and asado gatherings.

Production Process

Producers make Queso de Oveja from raw or pasteurized sheep’s milk, heated to about 32°C. They add animal rennet to coagulate the milk, forming a firm curd over approximately 45 minutes. The curd gets cut into small rice-sized pieces to expel whey effectively.

Cheese makers then press the curds into moulds for several hours to achieve the desired density. Salting occurs through brining or dry salting for 24-48 hours to develop flavor and preserve the cheese. The wheels age for a minimum of three weeks up to several months in controlled environments.

Wine or Beverage Pairings

Chilean Carménère makes an excellent pairing with Queso de Oveja, complementing its earthy notes. The wine’s soft tannins and dark fruit flavors balance the cheese’s richness. A young Cabernet Sauvignon from the Maipo Valley also pairs beautifully.

For white wine lovers, an oaked Chardonnay stands up well to the cheese’s intensity. Craft beers like amber ales or stout provide a refreshing contrast to its salty character. Traditional Chilean drinks like pipeño or herbal maté also make interesting pairings.

Suitable Fruit and Vegetables

Fresh figs and membrillo (quince paste) complement Queso de Oveja’s salty profile beautifully. Roasted bell peppers and grilled eggplant provide a smoky counterpoint to the cheese. Chilean avocado offers a creamy texture that contrasts with the firm cheese.

Sun-dried tomatoes add acidity that cuts through the cheese’s richness. Toasted walnuts or almonds provide crunch and enhance its nutty flavors. Local fruits like chirimoya or lucuma offer unique sweet pairings.

Suitable Meat and Fish dishes

Queso de Oveja melts beautifully over Chilean lamb chops or grilled cordero al palo. It adds depth to empanada fillings when combined with minced beef or chicken. The cheese also works well grated over pastel de choclo, a traditional corn and meat pie.

For seafood, it complements grilled salmon or congrio (conger eel) from Chile’s coast. Shredded Queso de Oveja enhances seafood stews like paila marina. It also makes an excellent stuffing for roasted poultry or beef rolls.

Presentation

Remove Queso de Oveja from refrigeration at least one hour before serving. The ideal serving temperature is 18-20°C to fully appreciate its aroma and flavor. Present it on a wooden board or slate plate to highlight its rustic character.

Cut the cheese into wedges or slices that show both the paste and rind. Arrange it with accompaniments like nuts, fruits, and bread. Provide a cheese knife with a pointed tip for easy serving. Guests should use individual cheese knives or spreaders for their plates.

Recipe Ideas

Queso de Oveja and Merkén Empanadas

These empanadas showcase the melting quality of Queso de Oveja with a touch of Chilean spice. The cheese becomes wonderfully stringy when baked inside the pastry. Merkén, a smoked chili pepper blend, adds authentic local flavor without overwhelming the sheep’s milk notes.

This recipe makes about twelve medium-sized empanadas perfect for sharing. They work equally well as appetizers or a main dish with a simple salad. The combination represents a modern take on traditional Chilean street food.

• 500 g all-purpose flour
• 150 g butter, chilled and diced
• 150 ml warm water
• 1 tsp salt
• 300 g Queso de Oveja, grated
• 2 tsp merkén spice blend
• 1 egg, beaten for glazing

1. Mix flour and salt in a bowl. Rub in butter until mixture resembles breadcrumbs.
2. Gradually add warm water to form a dough. Knead briefly, then rest for 30 minutes.
3. Preheat oven to 200°C. Roll dough to 3mm thickness and cut into 12cm circles.
4. Combine grated cheese with merkén. Place a tablespoon of mixture on each dough circle.
5. Fold dough over filling and seal edges with a fork. Brush with beaten egg.
6. Bake for 20-25 minutes until golden brown. Serve warm.

Grilled Queso de Oveja with Chilean Honey

This simple recipe highlights the cheese’s texture and flavor with minimal ingredients. Grilling brings out Queso de Oveja’s nutty characteristics while creating a delicious crust. Chilean ulmo or quillay honey provides a distinctive local sweetness that balances the saltiness.

Serve this as an elegant starter or as part of a cheese course. The contrast between warm cheese and cool honey creates a delightful sensory experience. It demonstrates how few ingredients can create a memorable dish when using quality products.

• 400 g Queso de Oveja, cut into 2cm thick slices
• 4 tbsp Chilean ulmo honey
• 2 tbsp extra virgin olive oil
• Fresh thyme leaves
• Cracked black pepper
• Toasted bread slices for serving

1. Preheat grill or grill pan to medium-high heat.
2. Brush cheese slices lightly with olive oil on both sides.
3. Grill for 2-3 minutes per side until grill marks appear and cheese softens.
4. Transfer to serving plates and drizzle immediately with honey.
5. Sprinkle with fresh thyme and cracked black pepper.
6. Serve immediately with toasted bread on the side.

Similar Cheeses and Alternatives

Manchego from Spain offers the closest comparison to Queso de Oveja in flavor and texture. Both are sheep’s milk cheeses with a firm paste and similar aging potential. Manchego has PDO protection and typically a more pronounced nutty flavor.

Pecorino Romano provides a saltier, sharper alternative for cooking applications. French Ossau-Iraty offers a similar sheep’s milk profile with a slightly butterier texture. For a local Chilean alternative, Queso de Cabra provides a different but equally distinctive flavor profile.