What are the cheeses from your country?

[Duffmannn]

We have this atrocity lol

Well, in Europe this can´t be sold and named as cheese (in fact, it isn´t really cheese), we name it "tranchete" in Spain.

[Duffmannn]

Already mentioned, but this is from my region (it´s one of the most famous and consumed cheeses in the world, so no surprise at all for anyone)

Queso manchego



But my favourite one is Queso Majorero, from Fuerteventura in the Canary Islands:

[Jacques de Imbelloni]

In Argentina:

Queso Mar del Plata



El Queso Holanda o Mar del Plata es un queso de pasta semidura, semigraso, elaborado con leche parcialmente descremada, acidificada por cultivo de bacterias lácticas y coagulada por cuajo y/o enzimas específicas. ... Particularmente se lo denomina de la misma forma que la raza bovina cuya leche sirve para su fabricación.





Quesos De Tandil





Quesillo de cabra

El quesillo de cabra es una de las exquisiteses de la gastronomía de Catamarca, es un queso fresco obtenido por coagulación de la leche pasteurizada de cabra por medio del cuajo y/u otras enzimas coagulantes apropiadas, complementado por la acción de bacterias lacticas específicas y mediante un proceso de elaboración conocido como «filado» o hilado que es el responsable de otorgarle al producto sus características particulares y distintivas.
Se presenta en planchas elongadas y planas (30-60 cm de largo y 10-15 cm de ancho), no posee corteza y es de contextura blanda.

[Tannhauser]

^^^^^^^^^^^^

Reggianito

Reggianito is a very hard, granular, cows' milk cheese from Argentina. The cheese was developed by Italian immigrants to Argentina who wished to make a cheese reminiscent of their native Parmigiano Reggiano. The name—the Spanish diminutive of "Reggiano"—refers to the fact that the cheese is produced in small 6.8 kg (15 lb) wheels, rather than the huge Parmigiano-Reggiano drums.

The cheese is generally used for cooking or for grating over pasta dishes. The aging period of 5–6 months, although longer than that of any other South American hard cheese, is shorter than that of the year or more required for Parmigiano-Reggiano.

In the years following World War I, Italian cheese makers recognized Reggianito as a serious competitor in the export market and this fact was instrumental in the setting up the Parmigiano-Reggiano consortium. In the United States, it is often sold as Parmesan


Provoleta

Provoleta is an Argentine variant of provolone cheese described as "Argentine pulled-curd Provolone cheese". It is eaten grilled in Argentina and Uruguay. It can be made on a grill, or indoors in a cast-iron pan. The cheese should be firm and able to hold its shape when grilled.

Small discs of locally produced provolone cheese of 10 to 15 cm (4 to 6 inches) in diameter and 1 to 15 cm (0.5 to 6 inches) in height are often eaten at the start of an asado, before the grilled meat. The provolone, often topped with chilli and oregano, is placed directly on the grill, on small stones or inside a foil plate, and cooked until part-melted. The provoleta may be seasoned with chimmichurri, a mixture of oils and spices, and is usually eaten communally with bread.

Stuffed provoleta (Spanish: provoleta rellena) is provoleta stuffed with assorted fillings that could include ham, barbecue sausage or morcilla blood sausage, cheese, vegetables, peppers and onions.

Pategrás

Pategrás is a semi-hard cheese of Argentine origin made with pasteurized cow's milk.

The variety called " sandwich pategrás ", also known as " bar cheese ", has a more elastic texture and does not have eyes, intended to be cut into thin slices. In addition, it has a less intense flavor and aroma than traditional pategrás cheese.

Pategrás is the most popular semi-hard cheese produced in Argentina.

Chubut

Chubut or Chubutense is a semi - hard cheese whose original recipe is related to the history of the Welsh colony in the lower valley of the Chubut River, in the early 1900s, when the Chubut Mercantile Company managed fifteen dairy farms throughout the area.

Currently, it is made in Gaiman by the Gaiman Dairy Cooperative (Colega), and it is still a very traditional activity. The "Chubut brand" is the first registered cheese brand in Argentina and has more than 100 years of history. The cheese is used to eat it in sandwiches, snacks and desserts.

Sardo(not pecorino).

Sardo is a hard, grating cow's milk cheese that is similar to Pecorino Romano, although the latter is made from sheep's milk and is sharper. Sardo comes from Argentina, and is not to be confused with Pecorino Sardo, another Italian sheep's cheese. Sardo is traditionally coagulated by animal rennet. Its flavor is mellow, yet rich, and lightly salty. It is white-yellowish in color and is sold in blocks of about 6.5 pounds (2.9 kg). Sardo cheese meets the U.S. Standards of Identity for cow's milk.

[Paraguayo HFD]

It's called Queso Paraguay

[Alexandro]

A favorite from my mother's region:

Queso flor de Guía

Already mentioned, but this is from my region (it´s one of the most famous and consumed cheeses in the world, so no surprise at all for anyone)

Queso manchego



But my favourite one is Queso Majorero, from Fuerteventura in the Canary Islands:

Great choices tmb, bro!

[Alexandro]

Edit

[Tannhauser]

Goya Cheese

Milk: Cow
Type: Hard paste, black painted or waxed bark.

The texture is consistent and compact, smooth when cut and has a brittle fracture with a fine and uniform grain. The paste is a uniform yellowish-white color; with sweet and slightly spicy and salty flavor, well developed characteristic aroma, clean, soft and pleasant. The bark is smooth, consistent and well formed, painted black. Salty, slightly spicy flavor. Its strong and aromatic flavor intensifies with age. Characteristic odor Compact, brittle and grainy texture. It comes in 3 to 5.5 kilogram wheels, cylindrical with flat faces, with a slightly convex profile, whose measurements are approximately 23 cm in diameter and 10 cm in height, with rind painted black or natural paraffin. It is used a lot as grating cheese, since its salty profile makes it very good on different dishes. It is also included in creams, sandwiches, sandwiches, cheese boards and snacks.