Queso Blanco

Queso Blanco is a type of cheese originating from Spain and widely used in Latin American cuisine. It is a soft, unaged cheese that is similar to fresh farmer's cheese or Indian paneer.

History

The origins of Queso Blanco can be traced back to the Iberian Peninsula, where it was first made by Spanish farmers. It was later brought to the Americas by Spanish colonists and has since become a staple in many Latin American dishes.

Production

Queso Blanco is made by heating milk to a high temperature and then adding an acid such as vinegar or lemon juice. This causes the milk to curdle, separating the curds from the whey. The curds are then drained and pressed into a mold to form the cheese.

Characteristics

Queso Blanco is a white, soft cheese with a mild flavor. It has a high melting point, which makes it ideal for frying or grilling. When heated, it becomes soft and creamy but retains its shape, unlike many other cheeses that melt and spread.

Uses

In Latin American cuisine, Queso Blanco is often used in dishes such as quesadillas, enchiladas, and chiles rellenos. It can also be crumbled over salads or used as a topping for tacos and nachos. In addition, it is sometimes served as a snack with fruit or used in desserts.

See also

• Cheese
• Latin American cuisine
• Spanish cuisine

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