Queso Andino, Andean cheese, is a Peruvian semi-hard cheese, which is made throughout the Andean highlands, from Cajamarca in the north to Junin in the center to Cusco and Arequipa in the south. It has a mild, subtly salty flavor and a smooth, slightly creamy texture. While there are many variations depending on the region where it is produced, in general it can be compared to Swiss cheese.

Peruvian Quesillo is a basic fresh cheese made in the Andean highlands. It has a mild, milky flavor and is often used in hearty Andean stews and soups, adding more flavor, texture, and a highly nutritious element to the dishes.

Queso Mantecoso, meaning buttery cheese, is a semi-fresh cheese originating and till today mainly produced by small dairies in the Cajamarca region of northern Peru. It has a distinctive, slightly acidy flavor and a creamy texture. Queso Mantecoso represents like nothing else the region, its traditions and people and is the pride and joy of every Cajamarquino.