1. Soft Cheeses
Latin American soft cheeses, with their bland, if acidic taste, are made from milk that has been curdled. Variations of these white cheeses include which are often wrapped in plantain leaves are called: Queso Blanco (Mexico), Queso Palmita (Venezuela), Queso prensado (Panama), Queijo coalho (Brazil), Queso Campesino (Colombia), Queso Criollo (Argentina), and Queso de Freir (Dominican).
2. Provoleta (Argentina)
This circular-shaped variant of Italy’s provolone is a cow’s milk cheese with a semi-hard springy texture. However, what makes Provoleta so unique is the way in which it is traditionally eaten in Argentina: barbecued.