In the Punta Larga sector of Frutillar, Constanza, a veterinarian by profession, has transformed her love for the countryside into an artisanal project that stands out for its dedication to the ripening process. Started during the pandemic and fully formalized in 2022, this family business has been strengthened by specialized techniques acquired during her training in France.
In her small production room, equipped with a 500-liter vat, Constanza produces about 50 kilos of artisanal Chanco cheese daily, where her "Chanco Plus" line, aged for six months, has become her flagship product. This meticulous process develops a natural rind reminiscent of Parmigiano, with a smooth yet complex flavor profile thanks to specific ferments for extended aging.
Taking advantage of the extraordinary quality of the regional milk, considered among the best in the world because it comes from free-range cows, Quesos Borlone represents the new generation of cheesemakers in the south who prioritize quality over volume, creating gourmet products that have already conquered demanding markets from Puerto Varas to Santiago.
