Frederic Melton
Queso panela, also known as basket cheese, is a Mexican cheese with a mild flavour and soft texture. It is made from pasteurised cow's milk, salt, and enzymes, and is typically consumed fresh. Panela is a versatile cheese that can be fried, baked, grilled, or crumbled on top of a salad. It can also be sliced and used as a sandwich filling or as a topping for tortilla chips or crackers. When heated, it softens but does not melt, making it ideal for stuffing pastries and adding a gooey texture to baked goods.
| Characteristics | Values |
|---|---|
| Texture | Firm, flexible, soft, crumbly, chewy |
| Taste | Mild, slightly tangy, slightly sweet |
| Melting | Does not melt, only softens when heated |
| Type of milk | Cow's milk, low-fat or skim milk |
| Other ingredients | Salt, enzymes, acid, rennet |
| Use cases | Salads, frying, grilling, baking, sandwiches, tacos, quesadillas, enchiladas, soups, vegetables, appetizers, desserts |
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What You'll Learn
Crumble on salads
Queso panela is a versatile Mexican cheese that can be crumbled on top of a salad. Queso panela is a semi-soft, white, cow’s milk cheese from Mexico made from skim milk. It is a curd-style cheese with a soft and crumbly texture. It is made by heating skim milk (not whole milk), then adding rennet to encourage the milk to form curds. The curds are then cut and placed in a cheesecloth, where they are seasoned with sea salt and left to drain mostly dry, with just a little whey leftover (about 3 hours). Once drained, you are left with a smooth, fresh cheese. The whey can be used to make queso requesón (Mexican ricotta).
Queso panela is a firm, flexible cheese that will not melt when heated. It’s gently salted and can be eaten plain as a snack, or it can be sliced and used as a sandwich filling. Its mild taste and creamy texture make it a suitable addition to a variety of dishes. Its slightly tangy flavour pairs well with fruits like figs, grapes, and apples, making it a delightful addition to cheese platters and dessert boards. When combined with honey or agave nectar, panela cheese transforms into a delicious spread for crackers or toast, offering a unique blend of sweet and savoury notes.
Queso panela can be crumbled on top of a variety of salads, such as nopal salads. Its mild flavour and soft texture make it an excellent choice for adding to salads. It can also be grilled or fried before being added to salads, as it keeps its shape when heated. This makes it a great addition to hot dishes.
Ingredients:
- Queso panela
- Your choice of salad greens and vegetables (e.g. lettuce, tomatoes, cucumbers, carrots, etc.)
- Your choice of salad dressing
- Optional: grilled or fried queso panela
Directions:
- Prepare your choice of salad greens and vegetables by washing, drying, and chopping them.
- Arrange the salad greens and vegetables on a plate or in a bowl.
- Crumble the queso panela on top of the salad.
- If desired, add grilled or fried queso panela to the salad for a warm and crispy element.
- Drizzle your choice of salad dressing over the salad.
- Enjoy your delicious and nutritious salad with the tasty and versatile queso panela!
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Fry thick slices
Queso panela is a versatile Mexican cheese that can be fried, baked, grilled, or crumbled on top of a salad. It is a semi-soft, white, cow’s milk cheese from Mexico made from skim milk. It is firm, flexible, and holds its shape when heated, making it ideal for frying.
To fry thick slices of queso panela, start by cutting the cheese into your desired thickness. Since panela cheese holds its shape well, thick slices are recommended to ensure the cheese doesn't become too crispy. Next, heat a sufficient amount of olive oil in a pan over medium-high heat. Once the oil is hot, carefully add the cheese slices to the pan and fry until they are golden brown. This should take around 40 seconds per side.
For a simple appetizer, serve the fried panela slices with lime juice and cilantro. You can also get creative with other seasonings and spices to add extra flavor to the cheese. If you want to get fancy, try making a cilantro mojo to drizzle over the fried cheese. To make the mojo, simply blend cilantro, garlic, chile, basil, vinegar, lime juice, salt, and pepper to taste.
If you're looking for a heartier dish, you can use fried panela cheese as a topping for tacos, burritos, or other Mexican dishes. It can also be added to salads, providing a tasty contrast of warm, crispy cheese with fresh greens. For a vegetarian option, try frying up some vegetables like peppers and onions and serving them alongside the fried panela.
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Bake and spread on tortilla chips
Queso panela is a versatile Mexican cheese that can be baked, grilled, or fried. It is a semi-soft, white, cow's milk cheese that is firm and flexible and will not melt when heated. It can be baked and served as a spread on tortilla chips.
To bake queso panela, preheat your oven to 190°C or 375°F. Drain the cheese and set it aside. In a bowl, combine oil with herbs and spices of your choice. Poke little holes all around the cheese to help the seasoning absorb better. Place the cheese in the bowl and coat it with the oil and spice mixture. Cover the bowl with plastic wrap and let the cheese marinate in the refrigerator for at least an hour or overnight.
After marinating, place the cheese in an oven-safe dish and bake it in the center of the oven for about 15-20 minutes until it is softened and beginning to melt. The cheese will soften and become spreadable but will not completely melt. Remove the cheese from the oven and let it cool slightly before serving. Spread the warm queso panela on tortilla chips and enjoy!
You can also try frying queso panela. Since it holds its shape, fry thick slices in olive oil until golden. Serve the fried cheese with lime juice and cilantro as a simple appetizer or topping for tortilla chips.
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Slice for sandwiches
Queso panela, also known as panela cheese, is a versatile ingredient that can be used in sandwiches in a variety of ways. This Mexican cheese is famous for its mild flavour and soft, creamy texture. It is a popular choice for sandwiches due to its ability to hold its shape when heated, making it ideal for adding a gooey, melted texture to the sandwich fillings without becoming crumbly.
When using queso panela in sandwiches, it is best to slice it thickly. Its firm texture allows for easy slicing, and its mild taste pairs well with various sandwich ingredients. The cheese can be added to Mexican sandwiches like cemitas or tortas, or it can be tucked into corn tortillas for a simple, no-cook snack.
For a more indulgent option, try frying thick slices of queso panela in olive oil before adding them to your sandwich. The cheese will hold its shape and develop a delicious golden crust. Serve the fried panela slices with lime juice and cilantro, or add them to your favourite sandwich creation.
In addition to its traditional use in Mexican cuisine, queso panela can also be incorporated into sandwiches as a substitute for other cheeses like halloumi or Cypriot cheese. Its high melting point makes it ideal for grilling, and its mild flavour allows it to absorb the tastes of other ingredients easily. Whether sliced fresh or fried to perfection, queso panela adds a rich and creamy element to any sandwich.
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Substitute for haloumi
Queso panela is a versatile Mexican cheese that can be used as a substitute for halloumi. It is a semi-soft, white, cow's milk cheese that is firm, flexible, and does not melt when heated. This makes it ideal for grilling and frying, as it holds its shape.
When using queso panela as a substitute for halloumi, consider the recipe and desired outcome. For example, if you are making a salad, you can crumble queso panela on top or grill it before adding it to the salad, similar to how you would use halloumi. Queso panela can also be sliced and used as a sandwich filling, fried in thick slices, or baked and spread on tortilla chips or crackers.
While queso panela has a milder flavour than halloumi, you can add salt to enhance its savoury taste. Other cheeses that can be used as substitutes for halloumi include paneer, an Indian cheese with a firm texture and a high melting point, feta, which has a dry and crumbly texture but is salty and cheesy, and mozzarella, which is softer and cooks more quickly.
If you are looking for a plant-based alternative to halloumi, firm tofu is a good option. It holds its shape when grilled or fried, developing a crispy exterior and maintaining a soft interior. Marinating tofu in olive oil, lemon juice, and salt can enhance its flavour and make it a better substitute for the salty halloumi cheese.
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Frequently asked questions
Queso panela is a versatile Mexican cheese that can be baked, grilled, or fried. It is one of the rare cheeses that keeps its shape when heated, making it ideal for grilling or frying. When baked, it softens and can be spread on crackers or tortilla chips.
Queso panela can be crumbled on top of a salad or sliced and added to sandwiches or tacos. It is also used in traditional Mexican dishes such as enchiladas and quesadillas. It can also be stuffed inside peppers or pastries.
Queso panela has a mild, slightly sweet, and tangy flavor. It is known for its soft, crumbly, and creamy texture.
