Culture has an online piece on “The Pioneers of Peralillo” – click the links for the story and photos.
“The village of Peralillo in Chile’s verdant Valle Central has so few buildings that you might miss it driving past at even moderate speed. Yet on the strength of a novel bonding of Chilean wine with queso fresco (fresh farmer’s cheese), a dozen pioneering women here have put Peralillo dead center on Chile’s map of culinary innovations.
They had inspiration: It was less than 30 years ago that Chilean wines were a rarity on the international market. Today dozens of Chilean vintages with excellent reputations are exported to 90 countries on five continents, and eight out of every ten grapes we consume in the United States were harvested there as well. So why not expect the same daring success with cheese?”