Queso blanco
Encyclopedia
Queso blanco, along with other similar cheeses including queso fresco, is a creamy, soft, and mild unaged white cheese
that originated in Spain
and spread to Mexico
and other American countries. The name queso blanco is Spanish for "white cheese", but similar cheeses are used and known throughout the world by different names.
It is sometimes made by pressing the whey
from cottage cheese
, but more often it is made by heating whole fresh milk to near-boiling, adding an acidifying agent such as vinegar, stirring until curds form, then draining the curds in cheesecloth for three to five hours. If it is pressed, and more water is removed, it becomes known as queso seco. It is similar to (if slightly more acidic than) pot cheese and farmer cheese
. It has also been compared to Indian paneer
and to a mild feta
, and is considered one of the easier cheeses to make, as it requires no careful handling and does not call for rennet or a bacterial culture.
Queso blanco is traditionally made from cow's milk, whereas queso fresco may be made from a combination of cow's and goat's milk. They may both be eaten straight or mixed in with various dishes. Some versions of these cheeses melt well when heated, but most only soften. They are also known as "bag cheeses", as the curds are normally hung in a bag of cheesecloth to drain.
Queso blanco and queso fresco make a creamy addition to recipes, and are often used as a topping for spicy Mexican dishes such as enchilada
s and empanada
s, or crumbled over soups or salads. Meltable versions are used to make quesadillas. Many Mexican home cooks make their own instead of purchasing it; when made for the evening meal, it is often prepared in early afternoon and left to drain until evening. As it is highly perishable, it must be refrigerated or used immediately once the whey has drained out.
In Peruvian cuisine
, several recipes mix queso fresco and spices to make a spicy cold sauce eaten over peeled boiled potatoes, such as papa à la huancaina
or ocopa.
Queso blanco and queso fresco also exist in Portugal
and are called queijo fresco.
Cheese
Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms....
that originated in Spain
Spain
Spain , officially the Kingdom of Spain languages]] under the European Charter for Regional or Minority Languages. In each of these, Spain's official name is as follows:;;;;;;), is a country and member state of the European Union located in southwestern Europe on the Iberian Peninsula...
and spread to Mexico
Cheeses of Mexico
Cheeses in Mexico have a history that begins with the Spanish conquest, as dairy products were unknown in pre-Columbian Mesoamerica. The Spanish brought dairy animals such as cattle, sheep, and goats as well as cheese making techniques. Over the colonial period, cheese making was modified to suit...
and other American countries. The name queso blanco is Spanish for "white cheese", but similar cheeses are used and known throughout the world by different names.
It is sometimes made by pressing the whey
Whey
Whey or Milk Serum is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. Sweet whey is manufactured during the making of rennet types of hard cheese like cheddar or Swiss cheese...
from cottage cheese
Cottage cheese
Cottage cheese is a cheese curd product with a mild flavor. It is drained, but not pressed, so some whey remains and the individual curds remain loose. The curd is usually washed to remove acidity, giving sweet curd cheese. It is not aged or colored. Different styles of cottage cheese are made from...
, but more often it is made by heating whole fresh milk to near-boiling, adding an acidifying agent such as vinegar, stirring until curds form, then draining the curds in cheesecloth for three to five hours. If it is pressed, and more water is removed, it becomes known as queso seco. It is similar to (if slightly more acidic than) pot cheese and farmer cheese
Farmer cheese
Farmer cheese refers to most often an unripened cheese made by adding bacterial starter and rennet to acidify milk. Farmer cheese may be made from the milk of cows, sheep or goats, with each giving its own texture and flavor.During coagulation the mixture separates into curds and whey , then the...
. It has also been compared to Indian paneer
Paneer
Paneer is a fresh cheese common in South Asian cuisine. It is of Indian origin. In eastern parts of India, it is generally called Chhena...
and to a mild feta
Feta
Feta is a brined curd cheese traditionally made in Greece. Feta is an aged crumbly cheese, commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, as well as in salads Feta is a brined curd cheese traditionally made in Greece. Feta is an aged crumbly cheese,...
, and is considered one of the easier cheeses to make, as it requires no careful handling and does not call for rennet or a bacterial culture.
Queso blanco is traditionally made from cow's milk, whereas queso fresco may be made from a combination of cow's and goat's milk. They may both be eaten straight or mixed in with various dishes. Some versions of these cheeses melt well when heated, but most only soften. They are also known as "bag cheeses", as the curds are normally hung in a bag of cheesecloth to drain.
Queso blanco and queso fresco make a creamy addition to recipes, and are often used as a topping for spicy Mexican dishes such as enchilada
Enchilada
An enchilada is a corn tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables, seafood or combinations.-Etymology:...
s and empanada
Empanada
An empanada is a stuffed bread or pastry baked or fried in many countries in Latin America, Southern Europe and parts of Southeast Asia. The name comes from the verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing...
s, or crumbled over soups or salads. Meltable versions are used to make quesadillas. Many Mexican home cooks make their own instead of purchasing it; when made for the evening meal, it is often prepared in early afternoon and left to drain until evening. As it is highly perishable, it must be refrigerated or used immediately once the whey has drained out.
In Peruvian cuisine
Peruvian cuisine
Peruvian cuisine reflects local cooking practices and ingredients—and, through immigration, influences from Spain, China, Italy, West Africa, and Japan. Due to a lack of ingredients from their home countries, immigrants to Peru modified their traditional cuisines by using ingredients...
, several recipes mix queso fresco and spices to make a spicy cold sauce eaten over peeled boiled potatoes, such as papa à la huancaina
Papa a la Huancaina
Papa a la Huancaína is a Peruvian salad of boiled yellow potatoes in a spicy, creamy sauce called Huancaína sauce...
or ocopa.
Queso blanco and queso fresco also exist in Portugal
Portugal
Portugal , officially the Portuguese Republic is a country situated in southwestern Europe on the Iberian Peninsula. Portugal is the westernmost country of Europe, and is bordered by the Atlantic Ocean to the West and South and by Spain to the North and East. The Atlantic archipelagos of the...
and are called queijo fresco.
See also
- Oaxaca cheeseOaxaca cheeseQueso Oaxaca is a white, semihard cheese from Mexico, similar to unaged Monterey Jack, but with a mozzarella-like string cheese texture. It is named after the state of Oaxaca in southern Mexico, where it was first made. It is available in several different shapes. It is also known as quesillo...
- Quark (or tvorog), similar cheese from Central and Eastern Europe and Russia