Panquehue is a semi-soft artisanal cheese produced in the Andean Aconcagua region of Chile. It is named after the Chilean town of Panquehue, located in the fertile Aconcagua Valley. It is made from pasteurised cow's milk of breeds raised exclusively in the Andes region. This ensures that the cheese is free of growth hormones and artificial ingredients. As part of the free-trade agreement, it was the first Chilean cheese imported into the United States.
There are several versions of Panquehue available in the market. The traditional semi-soft version has a creamy, nutty taste and a velvety texture. A spicier Chilean infusion of Merken red chilli peppers, coriander seeds, and cumin flakes adds a dash of zing and heat to the flavour profile. There is also another flavour featuring fresh chives that is peppier than the traditional version.
Panquehue is often eaten by pairing it with crackers and wine. But it is also used to make cheese dips and in recipes where mild cow's cheeses are featured.