Delicious peruvian Appetizer that you can easily make at home.

The Cauche de queso is a typical dish from Arequipa (Peru) and it use local cheese (salty and smelly one) and an andean herb that makes this dish a special smell.



  • 2 Red onions, julienned
  • 4 Medium tomatoes, chopped
  • 1 Teaspoon dried oregano
  • 2 Tablespoons fresh parsley, chopped
  • 1 Fresh aji amarillo, seeded and ribbed, julienned (or 2 teaspoons aji amarillo paste)
  • 1 Cup milk
  • 400 gr Andean cheese (Fresh cheese) or queso fresco, cut in slices
  • 4 Medium potatoes, cooked and cut in thick slices
  • Olive oil


  • Saute the onion and aji amarillo in oil, over medium-high heat. When the onion is transparent (about 5 minutes) add the tomato, oregano, salt and pepper, and sautee for 5 more minutes, stirring constantly.
  • Add the milk, bring to a boil, turn the heat to medium-low, and cook for 5 more minutes.
  • Turn off the heat and put the slices on top, without stirring. Let them melt for a few minutes (you can put the lid on if you want).
  • On a dish, serve the potatoes covered in the tomato and cheese mixture. Sprinkle with fresh parsley.
  • If you want, you can serve the cauche in layers, forming a layer of potato, then the tomato and cheese mixture; then another layer of potatoes and another of tomato and cheese.

Cauche de queso