Cauche Arequipeño Paria Cheese

25 min
“Cauche” (or Kauche) is a traditional Arequipa dish that consists of a quick, hot and creamy stew. This version, the most popular, is made with Queso Paria (a fresh, firm and slightly salty Andean cheese) cut into thick slices. The cheese is cooked in a vibrant sauce made from a dressing of ají panca and garlic, flavored with the sacred herb of the Andes, huacatay, and deglazed with white wine. Sliced parboiled potatoes are added to give it body and it is finished with a jet of evaporated milk that gives it the final creamy texture, combining all the flavors. It's a comforting starter or snack, perfect for eating with bread.

INGREDIENTES

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4
Porciones

HERRAMIENTAS

  • + Large, wide frying pan (ideally made of steel or iron).
  • + Cutting board and knife.
  • + Wooden spoon or spatula.

INSTRUCCIONES

Step 1:

Prepare the dressing. Heat the oil and butter in a large skillet over medium heat. Saute the minced garlic until fragrant.

Step 2:

Building Arequipa's Flavor. Add the chilli pepper paste and stir constantly for 3-5 minutes until cooked through (it will take on a darker color). Add the huacatay leaves (you can “crush” them or crush them a little with a spoon to release their scent). Season with salt and pepper.

Step 3:

Deglaze. Raise the heat and pour in the white wine to deglaze the pan, scraping the bottom to lift up all the flavor. Allow the alcohol to evaporate and the liquid to reduce by half.

Step 4:

Form the Stew. Add the parboiled potato slices and vegetable broth. Mix carefully so that the potatoes are soaked in the sauce.

Step 5:

The Cheese Moment. Add the red onion slices and, right after, place the slices of Paria cheese on top of the potatoes.

Step 6:

Creaminess. Cook for 2-3 minutes, until the cheese starts to soften (it should not melt completely). Pour in the evaporated milk in the form of a thread, moving the pan gently to integrate.

Step 7:

Serve. Once the milk is hot and the cheese is soft and creamy, remove from the heat. Serve immediately on a deep plate or clay platter, garnished with a fresh huacatay leaf.

TIPS

  • + The Right Cheese: Paria Cheese is ideal for its firm texture and its salt content. If you can't find it, use a good fresh serrano cheese that's firm and doesn't melt completely when heated.
  • + The Soul of the Plate: Huacatay. This herb is the aromatic star of the dish. Use it fresh. One trick is to crush the leaves lightly in the pan so that they release all of their essential oils.
  • + Don't Boil Milk: Add the evaporated milk at the end and heat it gently without coming to a strong boil. This prevents it from cutting and maintains the creamy texture.
  • + The Volcanic Fire: The “flambeado” or strong fire seen in the video is optional, but it helps to give the onion a quick smoky touch. If you do it at home, do it carefully.
  • + Fast Cheese Cooking: Cheese should not be overcooked. The idea is that it heats up, softens and becomes creamy, but keeps its shape.