Queso de Tafí is an artisanal cheese originating in Tafí del Valle, Tucumán, whose production dates back to the 18th century, when Jesuits taught local indigenous communities livestock and dairy techniques.
Served with cane syrup, it’s one of Tucumán families’ favorite desserts, combining the mild, slightly tangy flavor of the cheese with the sweetness of the syrup.
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Tucumán Cheese with Cane Syrup
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 servings
- Category: Dessert
- Cuisine: Argentine
Ingredients
- 300 g of queso de Tafí (or mild fresh cheese) (about 10.5 oz)
- 150 ml of cane syrup (miel de caña) (about 2/3 cup)
- to taste of walnuts (optional)
Instructions
- Slice the cheese, cut the queso de Tafí into even slices or portions.
- Plate it, arrange the cheese portions on an individual plate.
- Drizzle with syrup, pour the cane syrup generously over the cheese.
- Add walnuts, top with a few walnuts if desired.
- Serve, serve at room temperature or slightly chilled.
Tips for getting it right
- Choosing a mild-flavored queso de Tafí better highlights the sweetness of the cane syrup.
- Serving the cheese at room temperature lets you better appreciate its texture and flavor.
- Walnuts add a crunchy contrast that complements the cheese-and-syrup pairing.
- The cane syrup can be gently warmed so it pours more easily over the cheese.
Traditional variations
- It’s also served with cayote jam or figs in syrup instead of cane syrup.
- A similar, very popular dessert in Tucumán is queso de Tafí with quince or sweet potato jam.
How to serve
Queso de Tafí con miel de caña is served as a dessert, in individual portions.
It’s a classic among Tucumán families, especially associated with the Tafí del Valle region.
Recommended sides
- Walnuts
- Homemade bread
Did you know?
Production of queso de Tafí began in the 18th century, when Jesuits taught livestock and dairy techniques to the region’s indigenous communities.
There are chili, pepper, or oregano-flavored varieties of queso de Tafí, in addition to the plain version.
Frequently Asked Questions
It's an artisanal cheese originating in Tafí del Valle, Tucumán, with a mild, slightly tangy flavor similar to goat cheese.
It's traditionally served with regional sweets such as cane syrup, cayote jam, figs in syrup, or quince jam.
Its production dates back to the 18th century, when Jesuits taught livestock and dairy techniques to the region's indigenous communities.
Yes, a mild-flavored fresh cheese can be used if the original queso de Tafí isn't available.
