Question: Panquehue cheese is similar to the cheese created by settlers from what location?

Context paragraphs:
Moose cheese: Moose cheese is cheese created from moose milk.  Varieties of moose cheese are produced in Sweden by Christer and Ulla Johansson at their location called "Moose House" or "Elk House".  Three varieties of moose cheese are produced.

Sakura cheese: Sakura cheese "Sakura Chīzu" (桜チーズ , literally ""Sakura (Cherry Blossom) Cheese"") ) is a soft cheese created in Hokkaidō, Japan.  This cheese is a creamy white, and is flavored with mountain cherry leaves, and accented with pickled cherry blossom flowers; 'Sakura' means "cherry blossom" in Japanese, and is recognized as a symbol of Japan and Japanese culture.

Cheese puffs: Cheese puffs, cheese curls, cheese balls, cheesy puffs, corn curls, corn cheese are a puffed corn snack / chip, coated with a mixture of cheese or cheese-flavored powders.  They are manufactured by extruding heated corn dough through a die that forms the particular shape.  They may be ball-shaped, curly ("cheese curls"), straight, or irregularly shaped.  Some are shaped as animals or other objects.  Puffcorn is a similar food, without cheese flavoring.

Panquehue cheese: Panquehue (] ) is a semi-soft Chilean cheese produced in the Andean Aconcagua region.  It is one of the most popular cheeses in Chile, it is similar in taste to Tilsit and often has chives or red pepper flakes mixed in.  In 2005, it became the first Chilean cheese imported into the United States as part of the free trade agreement.

Pot cheese: Pot cheese is a type of soft crumbly, unaged cheese.  It is very simple to make and also highly versatile making it a very popular cheese but it may be hard to find in stores.  Pot cheese is in the midway stage between cottage cheese and farmer cheese.  It is somewhat dry and crumbly but with a neutral, creamy texture and is very high in protein.  It is most similar to cream cheese, ricotta, and the Mexican queso blanco.  In New York and its environs it was frequently served in a bowl topped with cut-up vegetables.

Oaxaca cheese: Oaxaca cheese (Spanish: "Queso Oaxaca" ) is a white, semihard cheese from Mexico, similar to unaged Monterey Jack, but with a mozzarella-like string cheese texture.  Outside Mexico, Oaxaca cheese is often confused with "asadero cheese" (or "queso asadero" in Spanish), a cheese produced in the Northern state of Chihuahua.  They are similar in texture and taste but they are produced with different methods, making Oaxaca cheese slightly drier.

Tilsit cheese: Tilsit cheese or Tilsiter cheese is a light yellow semihard smear-ripened cheese, created in the mid-19th century by Prussian-Swiss settlers, the Westphal family, from the Emmental valley.  The original buildings from the cheese plant still exist in Sovetsk, Russia, formerly Tilsit, on the Neman River, formerly Memel, in the former German province of East Prussia.

Ermite: L'Ermite cheese was the first cheese created at the Saint Benoit Abbey in 1943.  Ermite is a blue cheese.

Easy Cheese: Easy Cheese is the trademark for a processed cheese spread product distributed by Mondelēz International.  It is also referred to as aerosol cheese, spray cheese or simply cheese in a can, and is similar to squeeze cheese (a semi-solid cheesefood from the 1970s packaged in a squeezable plastic tube).  Easy Cheese is packaged in metal can filled with air covered with a plastic cap that reveals a straight, flexible nozzle where the cheese is extruded.

Añejo cheese: Añejo cheese (Queso añejo) is a firm, aged Mexican cheese traditionally made from skimmed goat's milk but most often available made from skimmed cow's milk.  After it is made it is rolled in paprika to add additional flavor to its salty sharp flavor, which is somewhat similar to Parmesan cheese or Romano cheese, but not as strong flavored as Cotija cheese.  As a fresh cheese, it is crumbly and breaks into small pieces very easily.  When dried it acquires a firm texture allowing it to be easily shredded or grated.  Queso Añejo is a good baking or grilling cheese, which is generally sprinkled on top of or stuffed into enchiladas, burritos and tacos. Parmesan, Cotija, or Feta cheese can be substituted when Añejo is not available.  It may also be referred to as Añejo Enchilado cheese or Añejo (meaning "aged").

Supporting paragraphs: Panquehue cheese Tilsit cheese
Answer: Emmental valley