Pablo Barrio’s Argentine-Flavoured Cheeses Attract Export Interest

Pablo Barrio produces cheese on an artisanal basis, using around 5,000 litres of milk each month.

His range includes cheeses made with fruit, pistachio and chocolate. He also develops varieties containing whisky, Malbec and fernet.

The products combine cheese with ingredients that include both sweet flavours and alcoholic drinks. Malbec and fernet are among the Argentine-associated flavours featured in the range.

Barrio says he has received inquiries from international markets about the cheeses. The inquiries concern the possibility of exporting the products beyond the domestic market.

Despite that interest, Barrio does not currently project starting exports. His production remains artisanal, at the reported monthly volume of about 5,000 litres of milk.