Distinctive Features
Queso de Paria typically forms into medium-sized wheels weighing between 1 and 2 kilograms. Its rind is thin, natural, and pale yellow to light brown in color. The interior paste is a uniform ivory or pale yellow shade. It possesses a semi-firm, smooth, and slightly elastic texture that yields cleanly to a knife.
The cheese has a relatively low humidity, classifying it firmly in the semi-hard category. Its flavor profile is mild and milky with a gentle, pleasant saltiness. The aroma is clean and lactic, reminiscent of fresh farm milk. It melts beautifully, making it exceptionally versatile for both table and cooking use.
Cheese Varieties
The primary variety of Queso de Paria is the fresh, young cheese aged for only a few weeks. This version is moister and has a milder, fresher flavor profile. Another common variety is a slightly aged version, held for one to two months. This aging intensifies the saltiness and firms up the texture considerably.
Some local producers also make a smoked Queso de Paria over native woods. This process imparts a golden-brown rind and a distinctive smoky aroma. The smoking adds a layer of complexity to the cheese’s otherwise mild character. These variations remain artisanal and are less commonly found outside their production zones.
History and Traditions
Queso de Paria originates from the town of Paria, one of the oldest Spanish settlements in Bolivia. Its production began with the arrival of cattle and dairy traditions from Spain. The high-altitude plains of the Altiplano provided ideal pastures for dairy cattle. This cheese became a crucial method of preserving milk in a region with limited refrigeration.
The region is also famous for its rich culinary heritage, including dishes like saice and fricasé. It is a key agricultural zone for quinoa, potatoes, and other Andean tubers. The cheese is central to religious festivals and community gatherings in the Oruro department. Families often have their own guarded recipes, passed down through generations.
Production Process
Artisanal production of Queso de Paria starts with fresh, raw or pasteurized cow’s milk. The milk is gently warmed in large copper or stainless steel vats. Natural whey or a traditional rennet is added to coagulate the milk into curds. The curds are then cut, stirred, and heated to release the whey.
The curds are gathered in molds, typically circular, and pressed to expel additional whey. The pressed wheels are then submerged in a brine solution for salting. This brining step is crucial for developing the cheese’s characteristic flavor and preserving it. Finally, the cheeses are left to air-dry and age for several weeks in cool, humid cellars.
Wine or Beverage Pairings
A young, crisp white wine from Bolivia’s Tarija region complements Queso de Paria beautifully. The high acidity and citrus notes cut through the cheese’s richness. A light-bodied Malbec from nearby Argentina also pairs well, offering soft tannins and red fruit flavors. These wines enhance the cheese’s mild saltiness without overpowering it.
For a non-alcoholic pairing, Chicha de Maíz, a traditional fermented corn drink, is an excellent local choice. Its slight tartness and effervescence cleanse the palate. A simple, cold lager-style beer is another fantastic match for the cheese’s mild profile. The beer’s carbonation and bitterness provide a refreshing contrast.
Suitable Fruit and Vegetables
Fresh, sweet fruits provide a wonderful contrast to the salty notes of Queso de Paria. Slices of ripe pear or apple are classic accompaniments. Their crisp texture and sweetness balance the cheese’s milky flavor. Grapes and figs also work exceptionally well, adding a juicy, fragrant element.
For vegetables, roasted bell peppers or a simple tomato salad are excellent choices. The sweetness of roasted peppers complements the cheese’s savory character. A fresh corn salad with lime juice and cilantro offers a bright, acidic counterpoint. These pairings highlight the cheese’s versatility beyond traditional Bolivian cooking.
Suitable Meat and Fish dishes
Queso de Paria is a key ingredient in many Bolivian meat dishes. It is famously melted over Silpancho, a breaded beef cutlet served with rice and potatoes. The cheese creates a rich, creamy blanket that enhances the dish. It is also grated into Llajwa, a spicy salsa often served with grilled meats.
For fish, it is commonly used in baked trout dishes from Lake Titicaca. The cheese is stuffed into the fish cavity with herbs and tomatoes before baking. It melts into the fish, keeping it moist and adding a savory depth. This preparation showcases the cheese’s excellent melting properties and mild flavor.
Presentation
Remove Queso de Paria from the refrigerator at least one hour before serving. This allows it to reach the ideal serving temperature of about 18 to 20°C. At this temperature, its aroma and flavor are fully expressed. Present it on a simple wooden board or a slate plate to highlight its rustic character.
Cut the cheese into wedges or thick slices to showcase its smooth, uniform interior. Arrange it alongside chosen accompaniments like fruits, nuts, and bread. Provide a sharp cheese knife for guests to serve themselves. For eating, a standard cheese knife or even a butter knife is perfectly suitable for its semi-firm texture.
Recipe Ideas
Salteñas de Queso (Cheese Empanadas)
Salteñas are a beloved Bolivian pastry, and a cheese version highlights Queso de Paria perfectly. The slightly salty, melting cheese is the star of the filling. This recipe offers a delicious vegetarian twist on a classic meat-filled snack. They are perfect for parties, picnics, or a hearty breakfast.
The pastry for salteñas is unique, slightly sweet and very sturdy to hold the juicy filling. The filling is a simple mixture of cheese, onions, and spices. The result is a golden, baked pastry with a savory, cheesy center. Serve them warm with a spicy Llajwa sauce on the side.
- For the dough: 500g all-purpose flour, 100g butter, 1 egg, 150ml warm water, 1 tsp sugar, 1 tsp salt.
- For the filling: 400g Queso de Paria (grated), 1 large white onion (finely diced), 1 tbsp vegetable oil, 1 tsp cumin, 1/2 tsp paprika, salt and pepper to taste, 1 egg for egg wash.
- Prepare the dough by combining flour, salt, and sugar in a bowl. Rub in the butter until it resembles breadcrumbs. Add the egg and enough warm water to form a smooth dough. Knead for 5 minutes, cover, and rest for 30 minutes.
- For the filling, sauté the diced onion in oil until soft and translucent. Add cumin and paprika, and cook for another minute. Remove from heat and let cool completely. Once cool, mix in the grated cheese. Season with salt and pepper.
- Preheat oven to 190°C. Divide the dough into 12 equal pieces. Roll each piece into a circle about 12cm in diameter.
- Place a generous spoonful of the cheese filling in the center of each circle. Fold the dough over to form a half-moon shape. Crimp the edges firmly with a fork to seal.
- Place the salteñas on a baking sheet lined with parchment paper. Brush the tops with beaten egg. Bake for 20-25 minutes until golden brown. Serve immediately.
Sopa de Maní con Queso (Peanut Soup with Cheese)
This is a classic, comforting soup from the Cochabamba region of Bolivia. The rich, creamy peanut base is perfectly complemented by melted Queso de Paria. The cheese is added at the end, melting into strings throughout the hot soup. It is a hearty and uniquely Bolivian dish.
The soup is traditionally served with white rice and steamed potatoes on the side. The Queso de Paria adds a salty, savory note that cuts through the richness of the peanuts. It is a common dish for family lunches and special occasions. This recipe is a true taste of Bolivian home cooking.
- 200g raw, unsalted peanuts, 1 white onion (diced), 2 cloves garlic (minced), 1 tbsp vegetable oil, 1.5 liters chicken or vegetable stock, 200g Queso de Paria (cut into small cubes), 2 medium potatoes (peeled and diced), 100g white rice (cooked), salt and pepper to taste, chopped parsley for garnish.
- In a dry skillet, lightly toast the peanuts over medium heat until fragrant. Let them cool, then grind them into a coarse powder using a food processor or mortar and pestle.
- In a large pot, heat the oil and sauté the onion until soft. Add the garlic and cook for another minute. Add the ground peanuts and cook, stirring, for 2 minutes.
- Pour in the stock and add the diced potatoes. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are tender.
- Season the soup with salt and pepper. Just before serving, stir in the cubed Queso de Paria until it just begins to melt.
- To serve, place a scoop of cooked rice in each bowl. Ladle the hot soup over the rice. Garnish with chopped parsley and serve immediately.
Similar Cheeses and Alternatives
Queso Andino from Peru is a close relative to Queso de Paria. It is also a semi-hard cow’s milk cheese produced in the high Andes. It shares a similar mild, salty flavor and excellent melting properties. Another similar cheese is Queso Fresco, though it is much softer and more moist than aged Queso de Paria.
Internationally, a young Monterey Jack from the United States offers a comparable texture and mildness. It melts in a similar way and can be used as a substitute in cooked dishes. For a European alternative, a young Dutch Gouda provides a analogous semi-firm texture and mild, nutty flavor. These cheeses can work well when Queso de Paria is unavailable.