Patrick Oconnell
Panela cheese is a semi-soft, mild, and tangy cheese with roots in Central Mexico. It is made from pasteurized cow's milk, salt, and enzymes. Unlike other cheeses, it does not melt when heated, retaining its shape and developing a golden crust. This makes it ideal for grilling, frying, and baking, as well as for stuffing pastries and adding a gooey texture to baked goods. Its versatility lends itself to both sweet and savoury dishes, including salads, sandwiches, omelettes, quesadillas, and desserts.
| Characteristics | Values |
|---|---|
| Type of Cheese | Semi-soft, non-melting |
| Texture | Creamy, fine grain, firm, moist |
| Flavor | Mild, tangy, sweet, rich |
| Color | White |
| Aroma | Sweet |
| Uses | Grilling, frying, salads, sandwiches, quesadillas, tacos, desserts |
| Shelf Life | 90 days |
| Storage | Refrigeration at 36F with a range of 34-40F |
| Ingredients | Pasteurized cow's milk, salt, enzymes, low-fat/non-fat milk |
| Region | Mexico, Colombia, Venezuela |
Explore related products
What You'll Learn
- Panela is a semi-soft, white, mild cheese with a tangy flavour
- It is a curd-style cheese that does not melt like other cheeses
- It is made from pasteurised cow's milk, salt, and enzymes
- Panela is versatile and can be grilled, fried, crumbled, grated, or melted into sauces
- It is commonly used in Latin American and Mexican cuisine
Panela is a semi-soft, white, mild cheese with a tangy flavour
Panela is a versatile cheese that can be used in a variety of dishes. Its mild flavour and creamy texture make it a suitable addition to salads, sandwiches, omelettes, and quesadillas. It can be crumbled, grated, melted into sauces, grilled, or fried. When heated, it develops a golden crust while maintaining its shape, making it ideal for grilling and frying. Its high melting point and ability to hold its shape make it perfect for stuffing pastries and adding a gooey texture to baked goods.
The cheese is also a popular choice for traditional Latin American recipes due to its slightly tangy flavour, which pairs well with fruits like figs, grapes, and apples. It can be combined with honey or agave nectar to create a delicious spread for crackers or toast. Panela is also used in Colombian and Venezuelan dishes such as arepas, empanadas, and pandebonos.
In terms of storage, panela should be wrapped tightly after opening and stored in the refrigerator. It can also be frozen for extended shelf life. Proper storage is essential to maintain the quality and freshness of the cheese.
Overall, panela is a versatile and flavourful ingredient, perfect for adding a creamy and tangy touch to various dishes. Its unique texture and mild flavour make it a popular choice for cooks seeking low-fat or healthier options.
Gouda Cheese Melting: The Ultimate Guide
You may want to see also
It is a curd-style cheese that does not melt like other cheeses
Panela is a curd-style cheese that does not melt like other cheeses. It is a semi-soft, smooth, white cheese with roots in Central Mexico. It is typically made with low-fat or non-fat milk, which gives it a firmer texture and a cleaner, milky flavor. Panela is a versatile and flavorful ingredient used in Latin American cuisine. Its mild taste and creamy texture make it suitable for a variety of dishes. It is often used by cooks who want a low-fat or healthier option.
Panela cheese can be used in a variety of ways in the kitchen. Its mildness makes it an excellent choice for adding to salads, sandwiches, and omelets. It can be crumbled over dishes, grated as a topping, or melted into sauces. Despite being a cheese that does not easily melt, it can be melted into sauces. It has a high melting point, making it great for grilling and frying. Its unique texture adds a delightful touch to various dishes. When grilled, it develops a delicious golden crust while maintaining its form.
Panela is also used in traditional Latin American recipes. Its slightly tangy flavor 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 becomes a delicious spread for crackers or toast, offering a unique blend of sweet and savory notes.
In countries like Colombia and Venezuela, panela is commonly used in dishes such as arepas, empanadas, and pandebonos. Its ability to hold its shape when heated makes it ideal for stuffing pastries and adding a gooey, melted texture to baked goods. It is a star of every salad it is added to and is fabulous for grilling.
Burrata Cheese Melting: The Ultimate Guide
You may want to see also
It is made from pasteurised cow's milk, salt, and enzymes
Panela cheese is made from pasteurised cow's milk, salt, and enzymes. The 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 to remove excess moisture. The resulting cheese is then moulded into the desired shape. This process gives panela its distinctive texture and flavour.
Panela is a semi-soft, smooth, white cheese with a mild, tangy flavour. Its texture is firm, and it can be cut into thick slices or grated. It is a popular ingredient in Latin American cuisine, particularly in Mexico, where it is often used in dishes such as tacos, enchiladas, and quesadillas. Its high melting point makes it ideal for grilling and frying, as it develops a golden crust while retaining its shape.
The cheese is typically made with low-fat or non-fat milk, which gives it a firmer texture and a cleaner, milkier flavour. It is a good source of protein and calcium while being low in fat. This makes it a popular choice for cooks looking for healthier options.
Panela is a versatile cheese that can be used in both sweet and savoury dishes. It can be crumbled over salads, melted into sauces, or grilled and fried. Its mild flavour makes it a good choice for adding to sandwiches, omelettes, and quesadillas. It also pairs well with fruits like figs, grapes, and apples, making it a popular choice for cheese platters and dessert boards.
Overall, panela's unique texture and flavour, combined with its high melting point, make it a popular and versatile ingredient in Latin American cuisine. Its ability to hold its shape when heated makes it a key component in a variety of dishes.
The Perfect Queso Dip: Melting Cheese Like a Pro
You may want to see also
Explore related products
Panela is versatile and can be grilled, fried, crumbled, grated, or melted into sauces
Panela is a versatile cheese with a high melting point, making it suitable for grilling and frying. It is a semi-soft, smooth, white cheese with a mild, tangy flavour. It is made from pasteurised cow's milk, salt, and enzymes. Unlike other cheeses, it does not melt like mozzarella or cheddar, retaining its shape even when exposed to heat. This makes it an excellent choice for grilling, as it develops a golden crust while maintaining its form. It can be cut into thick slices, broken into smaller pieces, or grated.
Panela is commonly used in Latin American and Mexican cuisine, where it is added to salads, sandwiches, and omelettes. It can be crumbled over dishes, grated as a topping, or melted into sauces. Its mild flavour and creamy texture make it a versatile ingredient that can be incorporated into both sweet and savoury dishes. It pairs well with fruits like figs, grapes, and apples, making it a popular choice for cheese platters and dessert boards.
In countries like Colombia and Venezuela, panela is used in dishes such as arepas, empanadas, and pandebonos. It is often stuffed into pastries and added to baked goods, providing a rich and creamy element. Its ability to hold its shape when heated makes it ideal for these applications.
Panela can also be marinated with herbs and spices to create a flavourful appetizer. It can be baked in the oven, where it becomes soft and gooey but does not melt completely. It can also be sautéed with salsa and used as a filling for tacos or enchiladas. With its versatility and unique texture, panela cheese is a delightful addition to any meal.
The Perfect White Cheese Dip: Melting Techniques
You may want to see also
It is commonly used in Latin American and Mexican cuisine
Panela cheese is a popular ingredient in Latin American and Mexican cuisine. It is a semi-soft, smooth, white cheese with a mild, tangy, and creamy flavour. Its texture is very firm, and it can be cut into thick slices, broken into smaller pieces, grated, or melted into sauces. In Mexico, panela is often used by cooks who want a low-fat or healthier option. It is also a popular choice in traditional Latin American recipes.
Panela cheese is made from pasteurised cow's milk, salt, and enzymes. The milk is heated and then coagulated using an acid or a combination of acids and enzymes, causing the milk to curdle. The curds are then separated from the whey and pressed to remove excess moisture. The resulting cheese is moulded into the desired shape. Unlike many other cheeses, panela is consumed fresh and is not aged.
In Latin American and Mexican cuisine, panela cheese is commonly used in dishes such as arepas, empanadas, and pandebonos. It is also a popular ingredient in salads, sandwiches, quesadillas, tacos, enchiladas, and other hot dishes. Its high melting point makes it ideal for grilling and frying, as it develops a golden crust while maintaining its form.
Panela cheese is also used in sweet dishes, pairing well with fruits like figs, grapes, and apples. It can be combined with honey or agave nectar to create a delicious spread for crackers or toast, blending sweet and savoury notes. Its versatility makes it a favourite ingredient in Latin American and Mexican cuisine, offering a range of culinary possibilities.
Melting Cheese Singles: Quick, Easy, and Delicious
You may want to see also
Frequently asked questions
No, panela is a semi-soft, white cheese that does not melt like mozzarella or cheddar.
When heated, panela retains its shape and develops a golden crust. This makes it ideal for grilling and frying.
Panela is made from pasteurized cow's milk, salt, and enzymes.
Panela is a versatile ingredient that can be used in salads, sandwiches, omelets, quesadillas, tacos, enchiladas, and more.
