A bubbling disc of cheese at the start of an asado and a soft pocket of cheese in an empanada call for different purchases. Pick provoleta parrillera for the first dish and queso cremoso for the second.
Queso cremoso for pizza, empanadas and tarts
Cremón queso cremoso from La Serenísima is a soft Argentine cheese. Cut it while cold for cleaner pieces. Small cubes are easy to portion into onion-and-cheese empanadas. Leave enough clean dough around the rim to seal in the melt. For pizza, thin slices spread more evenly across the surface than a few large chunks.
For a simple onion tart, cook and cool the onions first, then scatter the cheese through the filling. This keeps excess onion liquid out of the pastry. Choose a pascualina crust or individual empanada rounds to match your pan.
Provoleta for the parrilla
Argentine grilling provolone comes in thick portions that can brown on the outside while the center softens. Santa Rosa seasoned slices work for individual rounds, while Nonna Pia seasoned provoleta gives you another ready-seasoned option. Check the package before adding oregano, chili flakes or salt.
- Set a small cast-iron skillet or grill-safe provoletera over the heat. Pick a pan close to the diameter of the cheese so it holds its shape as it melts.
- Lightly oil the pan if needed and set the cold cheese in it. Watch for browning at the base and a soft center. If the base darkens too quickly, move the pan to a gentler patch of the grill.
- Set the hot pan on a trivet and serve immediately with bread. One shared skillet works well before the beef at an Argentine asado.
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