Quesillo with Cane Syrup – Argentine Cheese Dessert
The dessert of Salta: no cooking at all, five minutes to assemble — plus the 15 the quesillo needs out of the refrigerator to come to temperature.
Quesillo is a fresh, stretchy cheese from northwestern Argentina, sold in flat sheets and pulled apart in strands. It is close to a fresh mozzarella or a queso Oaxaca, and either of those will stand in.
The contrast between the mild fresh cheese, the dark sweetness of the cane syrup and the texture of the walnuts is simply unbeatable.
Serve it at room temperature. Straight from the refrigerator the cheese is rubbery and its flavor is muted — those 15 minutes are the whole recipe.
🔎 What is quesillo? — where it comes from, what goes in it and how it differs.
🔎 What is cane syrup? — where it comes from, what goes in it and how it differs.
Ingredients
- 4 sheets of quesillo, goat's or cow's milk (or fresh mozzarella)
- 200 ml pure cane syrup (molasses / treacle)
- 100 g walnut halves (optional, for texture)
Method
- 1
Take the quesillo out of the refrigerator 15-20 minutes before assembling. Served at room temperature its elastic texture and subtle flavor come through properly.
- 2
Lay a sheet of quesillo — whole, or cut into strips and rolled, whichever presentation you prefer — in the center of each plate or dish.
- 3
Pour a generous stream of cane syrup over the cheese. Let it run to the sides, so whoever is eating can regulate the sweetness with each bite.
- 4
Break the walnuts roughly with your hands and scatter them over the top for a crunchy contrast.
- 5
Serve immediately, with a spoon and a small knife.
Flavors of Salta
The soul of Argentina's northwest in your kitchen. A run through the Andean inheritance of corn, slow fire and deep flavors that take you there with every bite.
