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 traditionally made from cow's milk, although variations can be made from goat's milk or a combination of both.

History

The exact origins of Queso Blanco are unclear, but it is believed to have been first made in Spain and brought to the Americas by Spanish colonists. It has since become a staple in many Latin American cuisines, particularly in Mexico, Cuba, and Puerto Rico.

Production

Queso Blanco is made by heating milk to a high temperature and then adding an acid, such as vinegar or lemon juice, which causes the milk to curdle. The curds are then strained and pressed into molds to form the cheese. Unlike many other cheeses, Queso Blanco does not undergo an aging process and is typically consumed fresh.

Characteristics

Queso Blanco is known for its mild, creamy flavor and soft, crumbly texture. It is a non-melting cheese, which means it retains its shape when heated and can be fried or grilled without losing its form. This makes it a popular choice for dishes such as quesadillas, enchiladas, and chiles rellenos.

Variations

There are several variations of Queso Blanco, including Queso Fresco, which is a similar cheese made with a combination of cow's and goat's milk. Another variation is Queso de Bola, a harder, aged version of Queso Blanco that is often used in baking.

Health Benefits

Queso Blanco is a good source of protein and calcium, although it can be high in saturated fat and sodium. It is also a good source of vitamin A and vitamin B12.

See Also

• Cheese
• Latin American cuisine
• Spanish cuisine