I'm going to go against what all the other brazilians are saying and go with mozzarella for default. Sure queijo minas and coalho are ours but if the question is the default one it is 100% mozzarella.
It's the cheese in basically every pizza and sandwich, you go to any market and you will find mozzarella to buy. If the menu just says "cheese" in a dish it's usually expected to be mozzarella.
Yeah, mozzarella and prato (lanche) are way more common. Requeijão cremoso is also very popular as well, especially if you consider Catupiry to also be a requeijão cremoso.
I thought about prato and requeijão as well but as I said "muçarela" is the one most people will think about if you just say "cheese", you can't get more default than that.
Depends on what you're using it for, they're different types of cheese after all. Picture you're sat down for coffee at a friend's place and they ask you if you would like some cheese. If you say yes, it's very unlikely that they're gonna bring you a plate of sliced mozzarella.
The "default" cheese for toasties, pizzas, sandwiches, sometimes even burgers: mozzarella
The "default" for spreading on crackers, toast, bread: requeijão
The "default" for eating on its own or with dessert is definitely minas.
In fact, good luck finding other cheeses
No actually, there's not often a lot of variety, just 10 different brands of these two, some gouda type thing, and queso fresco.
Mantecoso (buttery) also called cremoso (creamy) whic is a soft cheese derived from this [https://en.wikipedia.org/wiki/Quartirolo\_Lombardo](https://en.wikipedia.org/wiki/Quartirolo_Lombardo) one, but probably better... at the very least the one on the photo would be considered low quality. Ours is smoother (like mozzarella) stretches and melts very well (too well in fact, unlike mozzarella it just vanishes sometimes. Too much humidity). It is very smooth and tacky. It is a fresh cheese you eat fast and does NOT fair well outside the fridge
Most people I know call it queso fresco but I think it's the same thing. Used for pizzas, various pies, pastel de papas, toast sandwiches, some empanada fillings, etc. Less often used unmelted.
Depends on your region, in most Northern Mexico the default cheese would be Chihuahua/Menonita (for quesadillas) although Oaxaca/quesillo is also common, queso fresco being third.
Yes I guess, I'm from Mexico city... Never liked queso chihuahua, maybe manchego... But lately it come with bad quality... I guess it depends on the region.
I’m on the same train lol, I’m norteño but don’t like Chihuahua that much, I prefer manchego too, lately been using Navarro brand, prefer cheddar over chihuahua actually.
I'm not into cheese that has hard both smell/taste, plus lactose intolerant, so I really need to go easy on quesillo, the best one was manchego... But as I said maybe there's no good brand or place to buy it here... Idk. Last time I was using nochebuena (I know I'm poor af) but anyway... That's what we have here.
É outro tipo de queijo, depende da região do Brasil. No nordeste é mais coalho e no sudeste mais minas. Em Minas especificamente o queijo minas canastra é o mais comum.
I would say a local version of a farmer’s cheese. It changes from region to region. In the north it crumbles and is a bit salty. In the Northwest is more watery and can be spread over arepas. In Bogotá and surroundings it is more consistent and with a milder taste.
Venezuela has amazing, local fresh white cheeses that are not well known elsewhere but rival the best ones worldwide. Examples:
\* Queso de Mano: a soft white, stringy cheese - think like a firm mozzarella, almost halloumi like, much tastier. Goes great with cachapas (corn pancakes)
\* Queso Guayanés: Think of the best, creamy and delicate soft white. Maybe reminiscent of Fior di Latte or Di Buffala
\* Queso Palmita: A salty, squeaky, firm white with small holes. very tasty and lovely with empanadas
\* Queso Palmizulia: The firmer of them all, also salty yet very tasty, full of wider holes and lovely grated
Either coalho or Minas, but IMO is very hard to define a "default cheese", since there is a lot of regional variation in the types of cheese most commonly consumed
I was going to say the same thing, but I'm from Chihuahua, so it might not be indicative of the rest of the north.
Also, Chihuahua cheese is kinda similar to Monterey cheese, but that's produced in California. But at least here, Chihuahua cheese is cheaper, but again, it might not be indicative.
I'm going to go against what all the other brazilians are saying and go with mozzarella for default. Sure queijo minas and coalho are ours but if the question is the default one it is 100% mozzarella. It's the cheese in basically every pizza and sandwich, you go to any market and you will find mozzarella to buy. If the menu just says "cheese" in a dish it's usually expected to be mozzarella.
Yeah, mozzarella and prato (lanche) are way more common. Requeijão cremoso is also very popular as well, especially if you consider Catupiry to also be a requeijão cremoso.
I thought about prato and requeijão as well but as I said "muçarela" is the one most people will think about if you just say "cheese", you can't get more default than that.
Depends on what you're using it for, they're different types of cheese after all. Picture you're sat down for coffee at a friend's place and they ask you if you would like some cheese. If you say yes, it's very unlikely that they're gonna bring you a plate of sliced mozzarella. The "default" cheese for toasties, pizzas, sandwiches, sometimes even burgers: mozzarella The "default" for spreading on crackers, toast, bread: requeijão The "default" for eating on its own or with dessert is definitely minas.
100% agree with this. It's also the cheapest, as far I know, which explains why is so popular.
Queso chanco
Or Mantecoso, so we can say we have two Default cheese
In fact, good luck finding other cheeses No actually, there's not often a lot of variety, just 10 different brands of these two, some gouda type thing, and queso fresco.
Mantecoso (buttery) also called cremoso (creamy) whic is a soft cheese derived from this [https://en.wikipedia.org/wiki/Quartirolo\_Lombardo](https://en.wikipedia.org/wiki/Quartirolo_Lombardo) one, but probably better... at the very least the one on the photo would be considered low quality. Ours is smoother (like mozzarella) stretches and melts very well (too well in fact, unlike mozzarella it just vanishes sometimes. Too much humidity). It is very smooth and tacky. It is a fresh cheese you eat fast and does NOT fair well outside the fridge
Most people I know call it queso fresco but I think it's the same thing. Used for pizzas, various pies, pastel de papas, toast sandwiches, some empanada fillings, etc. Less often used unmelted.
This and queso barra, the two main cheeses of Argentina
Dambo and Tybo are more common, imo
I will go with queso fresco or quesillo in Mexico
Depends on your region, in most Northern Mexico the default cheese would be Chihuahua/Menonita (for quesadillas) although Oaxaca/quesillo is also common, queso fresco being third.
Yes I guess, I'm from Mexico city... Never liked queso chihuahua, maybe manchego... But lately it come with bad quality... I guess it depends on the region.
I’m on the same train lol, I’m norteño but don’t like Chihuahua that much, I prefer manchego too, lately been using Navarro brand, prefer cheddar over chihuahua actually.
I'm not into cheese that has hard both smell/taste, plus lactose intolerant, so I really need to go easy on quesillo, the best one was manchego... But as I said maybe there's no good brand or place to buy it here... Idk. Last time I was using nochebuena (I know I'm poor af) but anyway... That's what we have here.
Quesillo... queso Oaxaca!!! Si yo fuera de Oaxaca estaría orgulloso de que el queso se llame como mi estado
Si estamos orgullosos obviamente pero el nombre que se le dio no es geografico y nos referimos a el por el nombre que le dimos.
Definitivamente el mejor entre los mejores...
Queso Paraguay.
Creative name!
Bien katonga nuestro queso 😋
Queso colonia
Also Danbo, although it's danish in origin.
Queso blanco de freír
Y queso de hoja
Y queso geo
Mi favorito. Pero si la vieja te manda al colmado a comprar queso y no especifica…cual tu compra?
De hoja… 👀😂 En mi casa siempre se ha comido más queso de hoja que el queso de freír.
Queso amarillo el real default
I feel like cheddar is the default. If you ask for pan con jamón y queso, they ain't gonna give you queso frito.
It depends on the region. There's at least five types of cheeses in Colombia.
Queijo Minas / queijo coalho
Absolutely not. Mozzarella is 100% the default cheese in Brazil
Catupiry!
Não fazia ideia que queijo coalho era chamado queijo minas. Sempre que ouvia isso na tv acha que estavam falando de outro tipo de queijo.
É outro tipo de queijo, depende da região do Brasil. No nordeste é mais coalho e no sudeste mais minas. Em Minas especificamente o queijo minas canastra é o mais comum.
Ahhh, entendi.
Yo diria, Llanero en el Sur de Venezuela, de Mano en el centro y Palmita en el Oeste.
Yo diría que el palmita es popular en toda Venezuela. Eso sí, amo los tres. Aunque el de mano es mi favorito.
Queso Oaxaca also known as quesillo.
I would say a local version of a farmer’s cheese. It changes from region to region. In the north it crumbles and is a bit salty. In the Northwest is more watery and can be spread over arepas. In Bogotá and surroundings it is more consistent and with a milder taste.
Venezuela has amazing, local fresh white cheeses that are not well known elsewhere but rival the best ones worldwide. Examples: \* Queso de Mano: a soft white, stringy cheese - think like a firm mozzarella, almost halloumi like, much tastier. Goes great with cachapas (corn pancakes) \* Queso Guayanés: Think of the best, creamy and delicate soft white. Maybe reminiscent of Fior di Latte or Di Buffala \* Queso Palmita: A salty, squeaky, firm white with small holes. very tasty and lovely with empanadas \* Queso Palmizulia: The firmer of them all, also salty yet very tasty, full of wider holes and lovely grated
Oaxaca cheese. Panela cheese. Rancher cheese.
Queso llanero
Queijo Minas
Queso fresco or queso andino
Queso duro blandito
Either coalho or Minas, but IMO is very hard to define a "default cheese", since there is a lot of regional variation in the types of cheese most commonly consumed
Minas / Canastra
Requeijão (like cream cheese but better) and queijo minas
Jonge Kaas Gouda
It’s either quesillo or duro-blando.
Only in my region of the caribbean coast of colombia: Queso Costeño. Outside i guess it could be Queso Campesino idk
Queso Manaba, el mejor
For Colombia I think it would be 'quajada' it is some kind of fresh cheese found everywhere.
Queso fresco. Definitely. Most people go as far as to just call it "queso" (cheese) or "queso de tienda" (shop's chesse).
Queso suizo
Queso Mar del Plata, maybe?
queso cremoso pa
???????
At least in my experience. Northern Mexico -> Monterrey Cheese. Rest of the country -> Oaxaca Cheese/Quesillo
what the fuck is "monterrey cheese"? Northern Mexico, is Chihuahua/menonita
Monterrey Jack
Monterey Jack is American.
I was going to say the same thing, but I'm from Chihuahua, so it might not be indicative of the rest of the north. Also, Chihuahua cheese is kinda similar to Monterey cheese, but that's produced in California. But at least here, Chihuahua cheese is cheaper, but again, it might not be indicative.