Queso de Vaca from Ecuador – A Guide

Queso de Vaca is a fresh, mild cow’s milk cheese from the highlands of Ecuador. It is a staple in local cuisine, known for its soft texture and gentle, milky flavour. This cheese is versatile, used in everything from breakfast dishes to hearty evening meals.

Distinctive Features

Queso de Vaca typically presents as a small, flat wheel or a rectangular block. Its exterior is simple, often wrapped in a thin, natural rind or stored in a light brine. The paste is a uniform, bright white colour with a semi-soft, slightly springy texture.

It has a high moisture content, giving it a fresh, clean taste. The flavour profile is notably mild, lactic, and slightly salty. This cheese does not undergo a long aging process, which preserves its gentle character.

Cheese Varieties

The most common variety is Queso Fresco, consumed within days of production. Another variety is Queso de Hoja, where the cheese is wrapped in tropical leaves like achira or bijao. This imparts a subtle herbal aroma and helps preserve the cheese.

Some producers add a small amount of rennet for a firmer texture, creating Queso Tierno. In certain regions, the cheese is lightly smoked over wood fires. This process adds a delicate smoky note to the otherwise mild flavour.

History and Traditions

Queso de Vaca has deep roots in Ecuador’s agrarian culture, particularly in the Sierra region. Dairy farming became a cornerstone of the highland economy after the Spanish introduced cattle. Families traditionally made this cheese to preserve surplus milk.

The region is also famous for its potatoes, corn, and hearty stews like locro. Queso de Vaca is a key ingredient in many traditional dishes. It is often served during festivals and family gatherings, symbolizing hospitality and home cooking.

Production Process

Producers use fresh, pasteurized cow’s milk from local dairy farms. They warm the milk and add bacterial cultures and rennet to initiate coagulation. The curds are cut into small pieces to release the whey.

The curds are then lightly pressed into molds to form the characteristic shape. The cheese is often briefly brined to enhance its shelf life and add a touch of saltiness. It is ready for consumption within a few days, reflecting its status as a fresh cheese.

Wine or Beverage Pairings

A light, crisp white wine like a Sauvignon Blanc complements its mild salinity. For a regional pairing, try Chicha de Jora, a traditional fermented corn beverage. The slight tartness of the chicha cuts through the cheese’s richness.

A cold Pilsner-style lager, popular throughout Ecuador, is also an excellent match. Its carbonation and mild bitterness cleanse the palate. For a non-alcoholic option, a glass of fresh morocho, a sweet corn drink, works wonderfully.

Suitable Fruit and Vegetables

Fresh tomatoes and avocados are classic accompaniments for Queso de Vaca. Their juicy, creamy textures contrast nicely with the cheese’s firmness. Sweet plantains, either fried or baked, offer a delightful sweet and salty combination.

Steamed corn on the cob, or choclo, is a traditional and perfect partner. A simple salad of lettuce, tomato, and onion with a lime vinaigrette is also ideal. The acidity from the lime highlights the cheese’s mild flavour.

Suitable Meat and Fish dishes

Queso de Vaca is frequently served with grilled meats like chorizo or beef. It melts beautifully over hot dishes, adding a creamy element. It is a key component in seco de pollo, a classic Ecuadorian chicken stew.

For fish, it pairs well with fried trout, a common dish in the Sierra highlands. The cheese can be crumbled over the fish just before serving. It also works in empanadas filled with seasoned ground beef or pork.

Presentation

Remove Queso de Vaca from the refrigerator about 30 minutes before serving. This allows it to come to room temperature, around 18-20°C, maximising its flavour. Present it on a simple wooden or ceramic plate to honour its rustic origins.

Arrange whole slices or cubes alongside accompaniments like corn and avocado. Use a sharp knife for cutting and a cheese plane for thin slices. Provide small forks or toothpicks for guests to easily serve themselves.

Recipe Ideas

Queso de Vaca Empanadas

These fried pastries are a popular street food snack across Ecuador. The mild, salty cheese melts into a delicious filling inside a crispy corn dough shell. They are best served hot, right after frying, with a spicy aji sauce for dipping.

Making the dough from scratch with pre-cooked corn flour (masarepa) is traditional. The simplicity of the ingredients allows the flavour of the Queso de Vaca to shine. This recipe makes about a dozen empanadas, perfect for sharing.

• 250 grams pre-cooked white corn flour (masarepa)
• 250 millilitres warm water
• 1 teaspoon salt
• 300 grams Queso de Vaca, grated
• 1 litre vegetable oil, for frying

1. In a bowl, mix the corn flour and salt. Gradually add the warm water and knead until a smooth dough forms.
2. Take a golf ball-sized piece of dough and flatten it into a disc in your hand.
3. Place a tablespoon of grated cheese in the centre of the disc.
4. Fold the dough over to form a half-moon shape and seal the edges firmly.
5. Heat the oil in a deep pan to 180°C. Fry the empanadas in batches until golden brown, about 3-4 minutes per side.
6. Drain on paper towels and serve immediately.

Hornado con Queso (Roast Pork with Cheese)

This is a celebratory dish often prepared for large family gatherings. The Queso de Vaca is added during the last hour of roasting. It melts over the pork crackling, creating a wonderfully savoury and cheesy crust.

The cheese complements the rich, spiced flavours of the marinated pork perfectly. Serve this dish with llapingachos (potato patties), mote (hominy corn), and aji sauce. It is a true taste of an Ecuadorian feast.

• 2 kilogram pork leg or shoulder, skin scored
• 4 cloves garlic, crushed
• 2 teaspoons ground cumin
• 1 teaspoon achiote powder
• 120 millilitres orange juice
• 250 grams Queso de Vaca, sliced
• Salt and pepper to taste

1. Preheat your oven to 160°C. Pierce the pork skin all over with a sharp knife.
2. Mix the garlic, cumin, achiote, orange juice, salt, and pepper into a paste. Rub this marinade all over the pork, getting into the scores.
3. Place the pork in a roasting tray and roast for about 3 hours, or until the meat is very tender.
4. Increase the oven temperature to 200°C. Arrange the slices of Queso de Vaca over the pork skin.
5. Return to the oven for 20-30 minutes, until the cheese is melted and bubbly and the skin is crisp.
6. Rest for 15 minutes before carving and serving.

Similar Cheeses and Alternatives

Queso Blanco, found throughout Latin America, is a very close relative. It shares a similar production method and mild, salty flavour profile. Panela cheese from Mexico is another fresh cow’s milk cheese that can be used interchangeably in cooking.

For a European alternative, consider a young, unsalted Italian Ricotta Salata. It offers a comparable texture though it is slightly less moist. Fresh Feta cheese, if not too tangy, can also serve as a substitute in salads and cooked dishes.