Queso Paraguay
kesu
A fresh, white, lightly salted cow’s-milk cheese: the secret ingredient in chipas and sopa paraguaya.
What it is
A fresh or semi-firm cow’s-milk cheese, white, moist and a little salty, found in almost all traditional cooking: chipa, sopa paraguaya, chipa guasu, mbeju, vori vori and kiveve. It is also eaten on its own in slices, with papaya, guava or kosereva sweets. You’ll find it at markets and fairs, often handmade; if you plan to travel with it, keep it refrigerated.
Ingredients
History
Dairy arrived with the cattle introduced in the 16th century, and fresh cheese became a cornerstone of the country’s mestizo cuisine. In Piribebuy, Swiss-inspired artisan cheeses are made.
Did you know…?
Kesu, the Guaraní word for cheese, comes from Spanish and appears in dishes such as arroz kesu and jopara kesu.
When
Every day.
Where
Markets and fairs nationwide; Piribebuy.
Researched and reviewed in September 2026 with 3 sources. A second reviewer checked dates, coordinates and lodging. Hours and prices may change.