Quesillo

Quesillo (Spanish pronunciation: [keˈsiʎo], meaning "little cheese") refers to different Latin American and Spanish foods or dishes depending on the country:

Argentine Quesillo is a notable produce of the Calchaquíes and Lerma valleys. It dates back to the Spanish conquest when European customs and traditional Creole recipes were combined. Made by hand with cow's milk or goat through a process known as "filado" or spinning responsible for granting the product its particular and distinctive characteristics.

In Chile and Bolivia, Quesillo refers to a type of small fresh cheese. It is a popular farm cheese of the Cochabamba valley; and is usually made from raw cow milk, pepsin and acid coagulation, a maize size curd, and a dry-salted, hand-formed, palm-size mold. After resting for two or three hours it has a crumbly consistency and is ready to eat.

In the Canary Islands of Spain, Quesillo refers to a dessert that is a type of flan made with whole eggs and sweetened condensed milk, which makes for a firmer texture than traditional flan. The Canary or Spanish Quesillo is somewhat similar to the Venezuelan Quesillo (read below) in that both are desserts.

In Colombia, Quesillo refers to a type of double cream cheese wrapped within a plantain leaf, made originally in the Tolima Department; the town of Guamo is most known for this dairy product. It is made commercially in dairy regions such as Bogotá, Ubaté and other regions of Cundinamarca and Antioquia. Famous brands of Colombian quesillo include Pasco and Colanta.

In the Dominican Republic, Quesillo refers to dessert. Recipes vary slightly, but the dish is basically Flan made out of eggs and sweetened milk.

...
Wikipedia