Queso de Campo Uruguay: Taste and Pairings

Queso de Campo is a traditional Uruguayan cheese celebrated for its authentic farmhouse character. This semi-hard cheese offers a mild, slightly salty flavor that appeals to chefs and cheese lovers. Its versatility makes it a staple in both simple and gourmet Uruguayan cuisine.

Distinctive Features of Queso de Campo

Queso de Campo typically forms wheels weighing between 1 and 2 kilograms. Its pale yellow paste has a smooth, semi-hard texture that is firm yet pliable. The cheese exhibits a closed, compact structure with small, irregular eyes scattered throughout.

This cheese possesses a natural rind that may develop a light gray or beige hue during aging. Its humidity level remains moderate, around 40 to 45 percent, which contributes to its excellent slicing qualities. The fat in dry matter generally reaches approximately 48 percent, giving it a rich mouthfeel without excessive oiliness.

Queso de Campo Varieties

Artisanal producers create several local adaptations of Queso de Campo across Uruguay’s regions. In the northern departments, cheesemakers often produce a slightly saltier version using milk from grass-fed dairy cows. This variety pairs exceptionally well with the robust Tannat wines from the same area.

Coastal regions near Montevideo sometimes incorporate herbs or mild spices into their Queso de Campo. These flavored versions maintain the cheese’s fundamental characteristics while adding subtle aromatic notes. Another variation includes Queso de Campo aged for extended periods, developing a sharper, more complex flavor profile.

History and Traditions of Queso de Campo

Queso de Campo originated in Uruguay’s rural estates during the 19th century colonization period. European immigrants brought cheesemaking techniques that merged with local practices to create this distinctive cheese. The cheese became essential for preserving milk in regions without refrigeration, providing nutritious food year-round.

Uruguay’s gaucho culture deeply influenced Queso de Campo’s development and consumption patterns. Cowboys would carry this durable cheese during long cattle drives across the pampas. Today, families often serve Queso de Campo during traditional asados (barbecues) and holiday celebrations, maintaining its cultural significance.

Production Process and Producers

Producers source fresh, whole cow’s milk primarily from Uruguayan dairy farms in regions like San José and Colonia. They heat the milk to approximately 32°C before adding animal rennet for coagulation. The curds undergo careful cutting and stirring to achieve the desired texture and moisture content.

After molding, the cheese wheels get pressed for several hours to expel excess whey. Ripening occurs in controlled environments at 10-12°C with 85% humidity for 2 to 4 months. Main producers include Quesos Don Joaquín, Estancia La Paz, and Cooperativa Nacional de Lácteos, all maintaining traditional methods while meeting modern quality standards.

Quality Labels and Certifications

As to our current knowledge, Queso de Campo may carry Uruguay’s “Alimentos Uruguayos” certification mark. This label guarantees the product’s Uruguayan origin and compliance with national food safety regulations. Some artisanal producers also pursue organic certifications through Uruguay’s Ministry of Livestock, Agriculture and Fisheries.

Certain producers have obtained the “Hecho en Uruguay” (Made in Uruguay) seal for their Queso de Campo. This designation helps consumers identify authentic local products supporting the national economy. While not a protected designation of origin, these certifications ensure quality and traceability throughout the production chain.

Wine or Beverage Pairings

Uruguayan Tannat wine makes an excellent companion for Queso de Campo due to its robust tannins and dark fruit notes. The wine’s structure cuts through the cheese’s richness while complementing its salty character. Young Tannat works particularly well with fresher versions of the cheese.

For white wine lovers, Uruguayan Albariño offers crisp acidity that refreshes the palate between bites of Queso de Campo. Craft beers from Montevideo breweries, especially amber ales, provide hoppy bitterness that balances the cheese’s creaminess. Traditional mate tea serves as a non-alcoholic option that highlights the cheese’s earthy undertones.

Suitable Fruit and Vegetables

Fresh apples and pears complement Queso de Campo with their crisp texture and subtle sweetness. Their natural acidity helps cleanse the palate between cheese servings. Ripe figs and grapes also pair wonderfully, adding contrasting flavors and moisture to each bite.

Roasted bell peppers and marinated artichokes bring vibrant colors and tangy notes to cheese platters featuring Queso de Campo. Sun-dried tomatoes contribute intense umami flavors that enhance the cheese’s savory profile. Grilled eggplant slices provide a smoky element that marries well with the cheese’s rustic character.

Suitable Meat and Fish dishes

Queso de Campo melts beautifully over traditional Uruguayan chivito sandwiches filled with grilled beef. It adds creamy texture to empanadas stuffed with seasoned ground meat. The cheese also grates well over pasta dishes containing chorizo or other cured meats.

For fish preparations, Queso de Campo works nicely in baked dishes with white fish like corvina. It creates a golden crust when broiled over seafood casseroles. The cheese’s mild flavor doesn’t overpower delicate fish while adding valuable protein and richness.

Presentation of Queso de Campo

Always remove Queso de Campo from refrigeration at least one hour before serving. The ideal serving temperature ranges between 18°C and 20°C to fully develop its aroma and flavor. Present the cheese on a wooden cutting board or slate plate to enhance its rustic appeal.

Arrange Queso de Campo wedges in a circular pattern with accompaniments like crackers and fruits. Use a sharp cheese knife for cutting and a separate serving knife for guests. Provide small plates and cheese forks to facilitate easy eating and appreciation of the cheese’s texture.

Questions and Answers about Queso de Campo

Queso de Campo Recipe Ideas

Queso de Campo and Spinach Empanadas

These empanadas showcase Queso de Campo’s excellent melting properties and mild flavor. The cheese blends perfectly with sautéed spinach and seasonings inside a flaky pastry crust. This recipe works well as an appetizer or main dish for gatherings.

Uruguayan empanadas traditionally feature a half-moon shape with repulgue edges. Queso de Campo provides creamy texture that contrasts nicely with the crisp exterior. Serve these empanadas hot from the oven with chimichurri sauce for dipping.

Ingredients

• 250 grams Queso de Campo, grated
• 500 grams fresh spinach, washed and chopped
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 12 empanada discs (store-bought or homemade)
• 2 tablespoons olive oil
• 1 egg for egg wash
• Salt and pepper to taste

Method

1. Heat olive oil in a pan and sauté onion until translucent.
2. Add garlic and spinach, cooking until wilted.
3. Remove from heat and mix in grated Queso de Campo.
4. Season filling with salt and pepper.
5. Place spoonfuls of filling on empanada discs.
6. Fold and seal edges with repulgue technique.
7. Brush with egg wash and bake at 200°C for 20 minutes.

Grilled Queso de Campo with Honey and Walnuts

This simple yet elegant preparation highlights Queso de Campo’s versatility. Grilling intensifies the cheese’s flavor while creating a delightful crispy exterior. The combination of sweet honey and crunchy walnuts creates a perfect balance.

This dish makes an impressive starter for dinner parties or a sophisticated snack. The grilling process should be brief to prevent Queso de Campo from melting completely. Serve immediately while the cheese remains warm and slightly softened.

Ingredients

• 400 grams Queso de Campo, cut into 2 cm thick slices
• 3 tablespoons honey
• 50 grams walnuts, roughly chopped
• 1 tablespoon fresh thyme leaves
• 2 tablespoons olive oil
• Freshly ground black pepper

Method

1. Preheat grill or grill pan to medium-high heat.
2. Brush Queso de Campo slices lightly with olive oil.
3. Grill for 2-3 minutes per side until grill marks appear.
4. Arrange grilled cheese on serving plates.
5. Drizzle with honey and sprinkle with walnuts.
6. Garnish with thyme leaves and black pepper.

Similar Cheeses and Alternatives

Queso Patagónico from Argentina shares similar texture and aging characteristics with Queso de Campo. Both cheeses use cow’s milk and develop mild, versatile flavors suitable for various culinary applications. However, Queso Patagónico often features a slightly sharper taste due to different aging conditions.

For those seeking European alternatives, Italian Caciotta offers comparable semi-hard texture and mild flavor. Portuguese Queijo de Évora provides a similar rustic appeal though it uses sheep’s milk. When Queso de Campo is unavailable, these cheeses can substitute in most recipes while maintaining dish integrity.