Frederic Melton
Panela cheese, also known as queso panela, is a Mexican cheese with a mild flavour and soft, crumbly texture. It is made from pasteurized cow's milk, salt, and enzymes, and is typically consumed fresh. The production process involves heating and coagulating the milk with an acid or a combination of acids and enzymes, causing it to curdle. The curds are then separated from the whey, pressed to remove excess moisture, and moulded into the desired shape. Panela cheese is a versatile ingredient that can be baked, grilled, fried, or crumbled on top of salads. It holds cultural significance in Latin American countries like Mexico, Colombia, and Venezuela, where it is enjoyed in various traditional dishes.
| Characteristics | Values |
|---|---|
| Origin | The exact origin of panela cheese is not agreed upon. Some believe it originated in the Balkan peninsula or the Mezzogiorno, while others argue it originated in Mexico. |
| Name Origin | The name may come from the Spanish word for the baskets of bread ("pan") used to mould the cheese, or from its resemblance to "piloncillo", another name for unrefined whole cane sugar, which is also known as panela in Mexico. |
| Ingredients | Pasteurized cow's milk, salt, and enzymes. Traditional Mexican panela may be made with raw milk. |
| Production Process | Milk is heated and coagulated using an acid or a combination of acids and enzymes, causing it to curdle. The curds are then separated from the whey, pressed to remove excess moisture, and moulded into shape. |
| Texture | Semi-soft, crumbly, and suitable for grilling or frying without losing its shape. |
| Flavor | Mild, slightly sweet. |
| Colour | White. |
| Shape | Inverted conical. |
| Weight | Typically sold in pieces between 500 g (18 oz) and 2 kg (4.4 lb). |
| Storage | Should be wrapped tightly and stored in the refrigerator after opening. Can be frozen. |
| Shelf Life | Short. Should be consumed within one to two weeks of opening. |
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What You'll Learn
- Panela cheese is made from pasteurized or raw cow's milk, salt, and enzymes
- The milk is heated and coagulated with acid or acids and enzymes
- Curds are separated from the whey, pressed, and moulded
- The cheese is consumed fresh, not aged
- Panela is a semi-soft, crumbly, mild, slightly sweet, and versatile cheese
Panela cheese is made from pasteurized or raw cow's milk, salt, and enzymes
Panela cheese is a Mexican cheese with a mild flavour and soft texture. It is made from pasteurized or raw cow's milk, along with salt and enzymes. The process of making panela cheese involves heating the milk and then coagulating it using an acid or a combination of acids and enzymes. This causes the milk to curdle, and the curds are then separated from the whey. The curds are pressed to remove excess moisture, and the resulting cheese is moulded into the desired shape.
Panela cheese is a fresh cheese, typically consumed shortly after production. It has a short shelf life and should be stored in the refrigerator once opened. The cheese is known for its soft and crumbly texture and is suitable for grilling or frying without losing its shape. It holds a significant place in Latin American cuisine, particularly in countries like Colombia, Venezuela, and Mexico, where it is considered a part of their cultural heritage.
The origin of the name "panela" is disputed. Some suggest that the name comes from the Spanish word "pan," meaning bread, as the cheese is moulded in baskets in some regions. Others argue that the name is derived from its resemblance to "piloncillo," another name for unrefined whole cane sugar, commonly known as panela in large parts of Mexico.
Panela cheese is a versatile ingredient that can be used in a variety of dishes, both savoury and sweet. It can be sliced, cubed, or crumbled and added to salads, tacos, enchiladas, or quesadillas. It is also excellent for snacking, whether sliced fresh or pan-seared to give it a chewier texture. In Colombia, it is often drizzled with honey or dulce de leche for a sweet treat.
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The milk is heated and coagulated with acid or acids and enzymes
To make panela cheese, pasteurized cow's milk is heated and coagulated with acid or acids and enzymes. This process involves heating the milk to a high temperature, typically between 30-40°C (86-104°F), to allow the enzymes and acids to work effectively. The milk is then coagulated, causing it to curdle and separate into solid curds and liquid whey. This step is crucial in cheese-making as it sets the structure of the cheese and determines its texture.
The specific acids used in the coagulation process can vary, but they typically include organic acids such as citric acid (found in lemon juice) or lactic acid (produced by bacteria during fermentation). These acids are essential in lowering the pH of the milk, creating the right environment for the enzymes to work. The enzymes, such as rennet, play a vital role in coagulation by catalyzing the transformation of milk proteins into curds.
During coagulation, the milk proteins undergo a complex process of aggregation and cross-linking, facilitated by the enzymes and acids. The exact composition and ratio of acids and enzymes used can vary depending on regional traditions and cheese-maker preferences, resulting in slightly different flavours and textures. This variation contributes to the unique characteristics of panela cheese from different regions.
Once the milk has coagulated, the curds and whey must be separated. This is typically done by cutting the curd mass into smaller pieces and then gently stirring it to release the whey. After separation, the curds are pressed to remove excess moisture, which further contributes to the desired texture of the cheese. The pressing process involves stacking and turning the curds to ensure even removal of moisture, and it can last for several hours or even days, depending on the desired final moisture content.
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Curds are separated from the whey, pressed, and moulded
After the milk has been heated and coagulated, the curds are separated from the whey. The curds are then pressed to remove excess moisture and shape the cheese. This step is crucial in removing excess whey and creating the desired texture and consistency of the final product. The pressing process involves applying pressure to the curds to force out the remaining moisture. This can be done using a cheese press or other weights. The amount of pressure applied and the time for which it is applied will vary depending on the desired texture and moisture content of the final cheese.
Once the curds have been pressed, the cheese is then moulded into the desired shape. This can be done by hand or by using a mould. In traditional panela cheese-making, the cheese is moulded by hand into a round shape, similar to a wheel of bread. This is where the name "panela" is believed to originate, as "pan" means bread in Spanish. The cheese is then placed in a mould to retain its shape as it ages.
The moulding process is important not only for shaping the cheese but also for creating the distinctive texture and appearance of panela cheese. The moulds can be made from a variety of materials, including plastic, wood, or even baskets, which are commonly used in the Balkan peninsula and the Mezzogiorno, where other rustic cheeses are produced. The use of baskets imparts a unique texture to the surface of the cheese, which can enhance its visual appeal and give it a rustic, handcrafted look.
The moulding process also helps to remove any remaining moisture from the cheese. The curds are packed into the mould, which helps to compress them and release any remaining moisture. This step is crucial in ensuring that the cheese has the correct moisture content and texture. After the cheese has been moulded, it is then left to age. Unlike many other cheeses, panela cheese is not aged for long and is typically consumed fresh. This fresh, unaged quality gives panela its characteristic mild flavour and soft, crumbly texture.
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The cheese is consumed fresh, not aged
Unlike many other cheeses, panela cheese is consumed fresh and is not aged. This means that it has a short shelf life and must be stored properly to maintain its quality and freshness. Once opened, it should be wrapped tightly and stored in the refrigerator, where it will stay fresh for one to two weeks. If not properly stored or consumed within this timeframe, the cheese may develop mould or spoil.
Panela cheese is a popular fresh cheese that originates from Mexico and holds a significant place in Latin American cuisine, particularly in countries like Colombia, Venezuela, and Mexico, where it is considered part of their cultural heritage. The cheese is traditionally made from cow's milk, with a production process that involves curdling the milk with rennet or lemon juice, shaping it into a round mould, and pressing it to remove excess whey.
The resulting cheese is soft, crumbly, and mild in flavour, with a slightly sweet taste. It is known for retaining its shape even when grilled or fried, making it a versatile ingredient suitable for various dishes, both savoury and sweet. In Colombia, it is often enjoyed as a snack with a drizzle of honey or dulce de leche.
Panela cheese can be consumed in a variety of ways. It can be sliced or crumbled and added to salads, tacos, and quesadillas. It can also be fried or baked, sliced and pan-seared, or enjoyed on its own as a snack. The cheese's mild flavour makes it a versatile ingredient that can be dressed up or paired with other foods and spices.
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Panela is a semi-soft, crumbly, mild, slightly sweet, and versatile cheese
Panela, also known as queso panela, is a semi-soft, crumbly, mild, slightly sweet, and versatile Mexican cheese. It is made from pasteurized cow's milk, salt, and enzymes, although traditional Mexican panela can also be made with raw milk. The production process involves heating the milk and then adding an acid or a combination of acids and enzymes to cause coagulation and curdling. The curds are then separated from the whey, pressed to remove excess moisture, and moulded into a round shape. Unlike many other cheeses, panela is not aged and is consumed fresh. It is typically stored in the refrigerator and should be consumed within one to two weeks of opening.
Panela is famous for its soft texture and mild flavour, and it is a popular ingredient in Latin American cuisine, especially in countries like Colombia, Venezuela, and Mexico. It is often used in Mexican dishes such as enchiladas, tacos, quesadillas, and chiles rellenos. It can be sliced, cubed, or crumbled and added to salads, tacos, or ensalada de nopales. Panela is also a great snacking cheese and can be enjoyed on its own, pan-seared, or wrapped in a warm tortilla. It is suitable for grilling or frying without losing its shape, making it a versatile cheese for cooking.
Due to its mild flavour and soft texture, panela is sometimes considered a "'bland'" cheese. However, its versatility allows it to be dressed up or seasoned in various ways to suit different tastes and dishes. It can be baked, marinated with herbs and spices, or coated with oil and spices and then baked and served with tortilla chips or crusty bread. Panela can also be used as a substitute for other cheeses, such as halloumi, in recipes.
The exact origin of panela cheese is not definitively known, and there are several theories about its name. Some believe that the name comes from the Spanish word "pan," meaning bread, as the cheese is moulded in baskets similar to bread baskets. Others argue that the name is derived from its resemblance to "piloncillo," another name for unrefined whole cane sugar, commonly known as "panela" in large parts of Mexico.
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Frequently asked questions
Queso Panela, or Panela cheese, is a Mexican cheese made from pasteurized cow's milk, salt, and enzymes. It is famous for its mild flavor and soft, crumbly texture.
To make Panela cheese, milk is heated and then coagulated using an acid or a combination of acids and enzymes, causing it to curdle. The curds are then separated from the whey and pressed into a mold to remove excess moisture. The resulting cheese is then shaped as desired.
Panela cheese is a versatile ingredient that can be used in a variety of dishes, both savory and sweet. It is often used in Mexican dishes such as enchiladas, tacos, quesadillas, and chiles rellenos. It can be sliced, cubed, or crumbled and added to salads, tortillas, or appetizers. In Colombia, it is enjoyed as a snack with honey or dulce de leche.
Panela cheese can be found in the Latin food section of most grocery stores. It may be sold under different names such as queso blanco or queso fresco, and feta cheese can be used as a substitute in some recipes.
