Nicaraguan Cheese: Salty, Fried, and Delicious

Cheese in Nicaragua is not just a topping; it is a main event. The country has a strong dairy tradition, and its cheeses are distinctively salty and robust.

Queso Frito (Fried Cheese)

This is the most famous variety. It is a firm, salty cheese that holds its shape when fried. It develops a golden, crispy crust while remaining warm and slightly soft on the inside. It is the perfect partner for Gallo Pinto.

Queso Seco (Dry Cheese)

Aged and very salty, this cheese is crumbly and dry. It is used almost like a seasoning, sprinkled over beans, plantains, and salads to add a savory kick.

Cuajada

This is a fresh, soft curd cheese. It is mild and milky, often served with hot tortillas for breakfast. It is a stark contrast to the intense saltiness of the aged cheeses.