Quesillo
Coming soon
Quesillo
The stringy, meltable cheese at the heart of Honduran baleadas — a diaspora staple.
Artisanal foods that taste like home — starting with our naturally smoked cheese
Finca La Brasa brings the artisanal, nostalgic flavors of Honduras to the Central American diaspora. Our flagship is naturally wood-smoked dry cheese — made with pasteurized milk and vacuum-packed to meet the standards U.S. buyers expect — and our product line keeps growing.
Built for demanding distributors
No artificial preservatives. Pasteurized milk, salt, rennet and lactic cultures — nothing else.
Slow-smoked over native Honduran wood for a flavor industrial processes can't copy.
The authentic flavor the Central American diaspora looks for in every bodega and supermarket.
Production capacity for distributors and wholesalers, with consistent quality batch after batch.
Artisanal nostalgic foods from Honduras — we're growing
Our flagship. Pasteurized milk, slow-smoked over native wood, vacuum-packed. See details →
The stringy, meltable cheese at the heart of Honduran baleadas — a diaspora staple.
Fresh, mild farmer's cheese — the taste of a Honduran breakfast.
Rich cultured cream (mantequilla crema/rala) — the finishing touch on every home dish.
Expanding our line of artisanal nostalgic products — ask us what's coming next.
Our flagship product
Smoked dry cheese made with high-quality pasteurized milk. Each wheel goes through a careful smoking process with native Honduran wood that gives it its characteristic flavor and aroma.
Ingredients: Pasteurized milk, salt, rennet, lactic cultures
Presentation: 6 oz (170 g) vacuum-packed wheels • Custom formats available
Artisan tradition in every step
High-quality pasteurized milk from local producers, turned into curd and molded by hand.
Slow artisan smoking with native Honduran wood — the step that gives our cheese its unique flavor.
Each wheel rests, then is vacuum-packed to lock in freshness for export and retail.
Finca La Brasa was born in Honduras from a simple idea: the smoked cheese our families have always made deserves to reach the millions of Central Americans who miss it — without giving up the quality standards the U.S. market demands.
We combine traditional wood-smoking with pasteurized milk, vacuum packing and batch consistency, so distributors in Florida, Texas, New York and New Jersey can offer an authentic nostalgic product with confidence.
Ask us about our production capacity, export documentation and regulatory status — we'll gladly walk you through it.
The practical answers buyers ask for
Tell us about your operation — we reply within 1 business day.
Or write to us directly:
info@fincalabrasafoods.com