A rustic and comforting contrast that captures the soul of the Andes. The porous softness of fresh quesillo absorbs the depth of spiced chancaca syrup, creating a beautiful balance between dairy and molasses sweetness. Pure tradition served on a plate.
Cut the Cajamarca quesillo into thick slices and let it drain for 5 minutes if it has too much whey. It should stay fresh and firm, ready to catch the syrup without falling apart.
Add the chancaca, water, cinnamon, cloves, anise, orange peel, and salt to a pot. Heat over medium heat for 8 minutes, until the chancaca fully dissolves.
Lower the heat and cook the syrup for
Turn what you find into an experience you can actually bring to your kitchen.
Strain the syrup to remove the spices and let it rest for 8 minutes. It should be warm, aromatic, and thick, but still easy to pour.
Arrange the quesillo in portions and spoon the chancaca syrup over it. Serve right away, while the contrast between fresh cheese and spiced syrup still feels alive.
