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Queso Blanco means “white cheese” in Spanish and it originated in Mexico. It’s made by pressing the whey cottage cheese, resembling a mild feta. Non-aged, it has a soft, springy, slightly salty, creamy and a bit mild in a milky flavored way that makes this the most popular cheese south of the border for both snacking and cooking. There are versions of the cheese that are use all over the world with “farmer’s cheese”, or India’s equivalent “paneer”.
Queso Blanco has a milky, mild flavor. It has a fresh, traditional, slightly salty cow's milk cheese taste. Eat it straight or use it in cooking—it makes a creamy addition to recipes. It works well in cooking because, unlike American-type cheeses, most Queso Blanco doesn't melt when heated. It simply becomes soft and creamy and thus makes for cheesier stuffed chicken breasts or cheesier stuffed peppers or cheesier enchiladas and burritos. It's often diced into half inch cubes and used in sundry ways—stir-fried, added to soups and sauces, etc. It makes a great contrasting topping for spicy Mexican dishes such as enchiladas and empanadas, and it's delicious crumbled over soups and salads. For a simple treat, cube the cheese and fry it.
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