Quesillo

Quesillo ( , meaning "little cheese") refers to different Latin American, Spanish, and Filipino foods or dishes depending on the country:

Quesillo ( , meaning "little cheese") refers to different Latin American, Spanish, and Filipino foods or dishes depending on the country: ==Bolivia== In Bolivia, quesillo refers to a type of small fresh cheese. It is a popular farm cheese of the Cochabamba valley, usually made from raw cow milk, pepsin and acid coagulation, a maize size curd, and a dry-salted, hand-formed, palm-size mold. After resting for two or three hours it has a crumbly consistency and is ready to eat. ==Canary Islands (Spain)== In the Canary Islands of Spain, quesillo refers to a dessert that is a type of flan made with whole eggs and sweetened condensed milk, which makes for a firmer texture than traditional flan. The Canary or Spanish quesillo is somewhat similar to the Venezuelan quesillo (read below) in that both are desserts. ==Colombia== In Colombia, quesillo refers to a type of double cream cheese wrapped within a plantain leaf, made originally in the Tolima Department; the town of Guamo is most known for this dairy product. It is made commercially in dairy regions such as Bogotá, Ubaté and other regions of Cundinamarca and Antioquia. Famous brands of Colombian quesillo include Pasco and Colanta. ==Dominican Republic== In the Dominican Republic, quesillo refers to dessert. Recipes vary slightly, but the dish is basically flan made out of eggs and sweetened milk. File:Quesillo a la plancha.jpg|Grilled Oaxacan quesillo File:Quesillo de Oaxaca.png|A ball of Oaxacan quesillo File:Tlayuda con chorizo en Oaxaca.jpg|A tlayuda topped with quesillo ==Peru== In Peru, quesillo refers to small patties of fresh cheese. The cheese is typically made by small home producers and sold by women on streets and in markets and small shops. This form of cheese is particularly common in Andean regions where it is used in stews and soups. ==Philippines== In the Philippines, quesillo refers to various soft, white, unaged cheeses made from carabao or goat milk curdled with vinegar, citrus juices, and sometimes rennet. It is nativized into various spellings depending on the region. In the island of Luzon, it is known as kesong puti in Tagalog or kesilyo (or kasilyo) in Caviteño. In Cebu, a similar cheese is known as queseo or kiseyo. File:Kesong puti.jpg|Tagalog kesong puti or kesilyo File:Kiseyo.jpg|Cebuano queseo

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