Queso Tandil – A Classic Cheese from Argentina

Queso Tandil is a celebrated Argentine cheese known for its firm texture and mild, slightly salty flavor. Hailing from the Tandilia mountain region, this cow’s milk cheese is a staple in Argentine households. Its versatility makes it perfect for sandwiches, grilling, or enjoying on its own.

Cheese Varieties: Queso Tandil

Queso Tandil primarily comes in two main varieties. The first is a semi-hard cheese aged for about two to three months. This version has a pale yellow interior and a smooth, closed texture.

The second variety is a longer-aged Tandil, which matures for over six months. This aged cheese develops a firmer texture and a more pronounced, tangy flavor. Both types are made from pasteurized cow’s milk and lack a protected designation origin status.

History: Queso Tandil

Queso Tandil has its roots in the late 19th century with European immigration to Argentina. Basque and Italian settlers brought their cheesemaking traditions to the Tandil area. They found the local climate and pastures ideal for dairy farming.

These immigrants began producing cheese using techniques from their homelands. Over time, their methods adapted to local conditions and tastes. Today, Queso Tandil is a symbol of the region’s rich agricultural heritage.

Distinctive Features: Queso Tandil

Queso Tandil is easily recognized by its firm yet pliable texture. It has a thin, natural rind that is sometimes coated in wax. The paste is uniform in color, ranging from white to light yellow.

Its flavor profile is mild, buttery, and slightly salty with a clean finish. The fat in dry matter typically ranges from 45% to 50%. It melts beautifully, making it a favorite for cooked dishes.

Production Process: Queso Tandil

Producers make Queso Tandil from pasteurized cow’s milk. They heat the milk and add bacterial cultures and rennet to form curds. Workers then cut the curds and press them into molds.

The pressed cheeses are brined for several hours to develop their characteristic saltiness. After brining, the cheeses age in controlled environments for a minimum of 60 days. Aging times can extend to six months or more for a sharper product.

Traditions: Queso Tandil

Queso Tandil holds a special place in Argentine culinary traditions. Families often serve it as part of a picada, a shared platter of cold cuts and cheeses. It is also a key ingredient in classic Argentine sandwiches.

Many local festivals in the Tandil region celebrate this cheese with tastings and competitions. Artisan producers often use time-honored methods passed down through generations. Enjoying Queso Tandil with friends and family is a common social ritual.

Local Wine or Beverage Pairings

Queso Tandil pairs wonderfully with a young Malbec from Mendoza. The wine’s fruity notes complement the cheese’s mild saltiness. A crisp Torrontés white wine also makes an excellent match.

For a non-alcoholic option, try it with a cold glass of Argentine lemonade. The citrusy tang balances the cheese’s richness. A light, hoppy craft beer from Patagonia can also enhance its flavor.

Suitable Fruit and Vegetables

Fresh pear slices bring out the buttery notes of Queso Tandil. Their sweetness contrasts nicely with the cheese’s saltiness. Ripe figs and green apples also work very well.

For vegetables, try roasted red peppers or grilled zucchini. Their smoky flavors add depth to the cheese’s profile. Fresh tomatoes and basil provide a refreshing, summery combination.

Suitable Meat and Fish

Queso Tandil melts beautifully over grilled chorizo sausages. It is also fantastic in a sandwich with thinly sliced roast beef. The cheese adds a creamy element to simple meat dishes.

For fish, try it melted on top of a grilled provoleta-style salmon steak. It can also be used in empanada fillings with tuna or chicken. Its mild flavor does not overpower delicate proteins.

Recipe Ideas

Queso Tandil, a semi-hard cheese protected by a PGI (Protected Geographical Indication), is crafted exclusively from cow’s milk in the Tandilia hills region. It undergoes a minimum aging period of 30 days, developing a thin, smooth, and consistent yellow rind. The interior paste is firm yet elastic, offering a mild, slightly salty flavor that makes it exceptionally versatile for cooking, ideal for grating over pasta or melting into a rich, creamy sauce.

For optimal flavor, serve this cheese at room temperature, between 18-22°C, to release its full aromatic profile. Its classic cylindrical form, typically weighing between 2-4 kg, is perfect for slicing and presenting on a board. Pair it with a robust Malbec from its home region, slices of sweet quince paste (dulce de membrillo), and a selection of toasted nuts for a traditional Argentine experience.

Provoleta a la Parrilla

Provoleta is a classic Argentine barbecue dish featuring grilled cheese. Queso Tandil is an excellent choice for this recipe due to its superb melting qualities. This dish is a staple at any asado and is incredibly simple to prepare.

You will need a thick slice of cheese about 2 cm thick. Grill it directly on the parrilla until it is bubbling and golden brown. Serve it immediately with a drizzle of olive oil and a sprinkle of oregano.

• 1 thick slice (200 g) of Queso Tandil
• 1 tbsp olive oil
• 1 tsp dried oregano
• Crusty bread for serving

1. Preheat a grill to medium-high heat.
2. Place the slice of Queso Tandil directly on the grill grate.
3. Grill for 3-4 minutes until the bottom is golden and the cheese is soft.
4. Carefully flip using a spatula and grill for another 2-3 minutes.
5. Transfer to a plate, drizzle with olive oil, and sprinkle with oregano.
6. Serve immediately with crusty bread.

Empanadas de Queso Tandil

These cheese empanadas are a popular snack across Argentina. Queso Tandil provides a delicious, stringy filling that holds its shape well. They are perfect for parties, picnics, or a quick lunch.

The recipe uses pre-made empanada discs for ease. You can find them in most Latin American grocery stores. Frying gives a crispier result, but baking is a healthier alternative.

• 12 pre-made empanada discs
• 250 g Queso Tandil, grated
• 1 egg, beaten (for sealing)
• 1 liter sunflower oil for frying (if frying)

1. Place a tablespoon of grated Queso Tandil in the center of each empanada disc.
2. Brush the edges of the disc with beaten egg.
3. Fold the disc over to form a half-moon and press edges to seal.
4. Crimp the edges with a fork to ensure they are closed tightly.
5. Heat oil to 180°C in a deep pot and fry empanadas until golden, about 3-4 minutes. Alternatively, bake at 200°C for 15-20 minutes.
6. Drain on paper towels and serve warm.

Similar Cheeses and Local Alternatives

Queso Tandil, a semi-hard cow’s milk cheese aged for a minimum of 45 days, shares similarities with other aged Gouda-style cheeses but possesses a unique regional character. For a local alternative, consider Queso Mar del Plata, another Argentine cheese which is typically younger, softer, and sold in smaller 1 kg wheels without a rind. When serving Queso Tandil, bring it to room temperature (18-21°C) to appreciate its firm yet pliable texture and slightly salty, buttery flavor; it pairs exceptionally well with Malbec, dried figs, and crusty bread.

Queso Tandil shares similarities with other semi-hard, mild cow’s milk cheeses. In Argentina, Queso Mar del Plata is a close relative, though it is often slightly saltier and has a more elastic texture. Another local alternative is Queso Cremoso, which is softer and creamier but melts in a comparable way. For an international comparison, it resembles a young Gouda from the Netherlands or a mild Provolone from Italy. These cheeses all offer a versatile, melting quality suitable for sandwiches and cooking. When seeking a substitute, look for a cheese aged two to three months with a fat content around 45%.