Frederic Melton
Panela cheese, also known as queso canasta or queso blanco, is a soft, mild, and slightly salty Mexican cheese. It is made from cow's milk and is known for its smooth, fresh texture and milky flavour. Panela is a versatile ingredient that can be grilled, fried, or served alone as a snack. It is a popular cheese in Mexico and other Latin American countries, where it holds cultural significance.
| Characteristics | Values |
|---|---|
| Texture | Soft, crumbly, creamy, smooth |
| Flavor | Mild, slightly sweet, tangy, acidic, milky |
| Taste | Salty |
| Color | White |
| Type of milk | Cow's milk, semi-skimmed milk |
| Serving suggestions | Thick slices for sandwiches, fried, grilled, diced, sliced into blocks, cubed over salad, sliced over refried beans, tostadas, and tacos |
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What You'll Learn
Panela is a mild, slightly sweet, soft, crumbly cheese
Panela, or queso blanco, is a soft, mild, slightly sweet, and slightly salty Mexican cheese. It is a versatile ingredient that can be used in a variety of dishes, both savoury and sweet. It is also known as queso canasta or basket cheese, referring to the basket that is used to mould the cheese. It is made from cow's milk and is a good source of calcium and protein. It is also a suitable option for those who are lactose intolerant as it contains very little lactose.
Panela has a smooth, fresh texture and a mild, acidic, and milky flavour. It is a curd-style cheese that can be fried or grilled. It does not melt, which makes it perfect for sprinkling on hot foods such as refried beans or enchiladas. It can also be sliced thick for sandwiches or cut up into a salad. In Colombia, it is often enjoyed as a snack with a drizzle of honey or dulce de leche.
Panela is a type of white cheese, and its colour can range from ivory to white. It is similar to other Mexican cheeses such as queso fresco, which is also a soft, mild-tasting cheese, but it has a slightly rubbery texture that makes it "squeak" a little when bitten into. It is also comparable to Oaxaca cheese, a soft white string-like cheese that is often compared to mozzarella in texture and a young Monterey jack cheese in flavour.
Panela is a popular cheese in Mexico and is considered one of the country's most-used and loved cheeses. It is a key ingredient in many Mexican dishes such as tacos, enchiladas, quesadillas, and chile rellenos. It is also enjoyed in other Latin American countries such as Colombia and Venezuela, where it holds a significant place in the local culture and cuisine.
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It's a cow's milk cheese from the cottage cheese family
Panela cheese, also known as queso canasta or basket cheese, is a soft and creamy cow's milk cheese from the cottage cheese family. It is one of the most consumed cheeses in Mexico and holds a significant place in Latin American cuisine, particularly in countries like Colombia, Venezuela, and Mexico.
As a member of the cottage cheese family, panela has a mild, slightly sweet, and smooth flavour with a soft, crumbly, and fresh texture. It is known for its ability to blend well with pastes and sauces. The cheese is also slightly salty and acidic, with a tanginess that makes it stand out. Panela is a good source of calcium and protein, and because most of the lactose is removed during the cheese-making process, it is an excellent option for lactose-intolerant individuals.
Panela is a curd-style cheese that does not melt, making it perfect for grilling, frying, and enhancing Mexican dishes like tacos, enchiladas, and quesadillas. It can be sliced thick for sandwiches or cut into blocks, cubes, or slices for use in salads, refried beans, tostadas, and tacos. When heated, it becomes creamy without melting completely, making it ideal for sprinkling on hot foods.
In addition to its culinary uses, panela cheese is also enjoyed as a snack or appetizer on its own or with other ingredients. In Colombia, it is often drizzled with honey or dulce de leche. Its versatility, mild flavour, and soft texture make it a beloved and widely used cheese in Mexico and beyond.
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It's one of the most consumed cheeses in Mexico
Panela cheese is one of the most consumed cheeses in Mexico. It is a soft, smooth, white cheese with a mild, creamy, slightly sweet, and tangy flavour. It is made from cow's milk and is a part of the cultural heritage of Mexico and other Latin American countries like Colombia and Venezuela. It is also known as queso blanco or "white cheese" and is a curd-style cheese that does not melt, making it perfect for frying or grilling. It is commonly used in Mexican dishes like tacos, enchiladas, and quesadillas, and can also be sliced thick for sandwiches or cubed over salads.
The origins of panela cheese are disputed, but it is undoubtedly one of Mexico's most loved and used cheeses. It is handmade in wicker baskets, which gives it a rough rind. As the cheese matures, it acquires a more intense flavour, with the crust hardening and the inner part becoming softer. Panela is a versatile cheese that can be used in both savoury and sweet dishes. It is also a good source of calcium and protein, and its production process removes most of the lactose, making it suitable for lactose-intolerant individuals.
In Mexico, panela cheese is often served on its own with garlic paste and chilli pepper, or as a snack or appetizer with other ingredients. It is also commonly used in quesadillas, a Mexican dish that is a favourite among locals and tourists alike. The versatility and mild flavour of panela make it a popular choice for various dishes, contributing to its high consumption in Mexico.
While panela is one of the most consumed cheeses in Mexico, the country boasts a vast array of delicious and authentic cheeses. Mexico takes pride in producing fresh cheeses, and the local wet markets in every town offer a wide range of unique Mexican quesos. The focus on fresh cheese means that shelf life is shorter, but it ensures that consumers enjoy the richest flavours and highest-quality products.
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It's a non-melting cheese, great for frying or grilling
Panela cheese, or simply "panela", is a soft and creamy cow's milk cheese from the cottage cheese family. It is one of the most consumed cheeses in western Mexico and holds a significant place in Latin American cuisine, particularly in countries like Colombia, Venezuela, and Mexico. The name queso blanco translates as "white cheese", and it is indeed a smooth, white, curd-style cheese.
Panela is known for its mild, slightly sweet, and tangy flavour, and its soft, crumbly texture. It is a versatile ingredient that can be used in a variety of dishes, both savoury and sweet. In Colombia, it is often enjoyed as a snack with a drizzle of honey or dulce de leche. It is also a good source of calcium and protein, making it a nutritious addition to your diet.
One of the most notable characteristics of panela cheese is that it is a non-melting cheese. This makes it an excellent choice for frying or grilling. Its high melting point means that it can be easily sliced, diced, or grilled without losing its shape. This quality makes it a popular choice for dishes such as tacos, tostadas, and quesadillas, where melted cheese may not be desirable.
When used in cooking, panela cheese adds a creamy texture and a mild, acidic, and milky flavour to the dish. It is often cut into blocks or cubes and grilled or fried, adding a unique taste and texture to the meal. Its ability to hold its shape and not melt makes it a versatile ingredient that can be used in a variety of cooking methods.
Whether grilled, fried, or served on its own, panela cheese is a delicious and nutritious option for those looking to explore the diverse world of Latin American cheeses. Its mild flavour and soft texture make it a favourite among cheese enthusiasts, and its non-melting property sets it apart from other cheeses, making it a valuable ingredient in various culinary creations.
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It's often eaten alone or as a snack or appetizer
Panela cheese is often consumed alone or as a snack or appetiser. In Colombia, it is enjoyed as a snack with honey or dulce de leche. It can be sliced thick for sandwiches or fried, as it does not melt. It can also be grilled, and is great cubed over a salad, or sliced over refried beans, tostadas, and tacos. Panela cheese can also be grilled on shish-kebabs or stuffed into chile rellenos, enchiladas, and chicken or shrimp Diablos.
Panela is a versatile ingredient that can be used in a variety of dishes, both savoury and sweet. It is a good source of calcium and protein, and its mild, slightly sweet flavour and soft, crumbly texture make it a nutritious addition to any diet. It is also an excellent option for those who are lactose intolerant, as the process of making panela cheese removes most of the lactose present in the milk.
The cheese is made from cow's milk and is typically found in Mexico, where it is considered a cultural heritage. It is one of the most consumed cheeses in western Mexico and is often sold in rustic baskets in Mexican markets, which gives it its alternative name, queso canasta or basket cheese.
Panela is a smooth, white cheese with a mild, acidic, and milky flavour. It has a slightly rubbery texture that makes it "squeak" a little when bitten into. As it matures, it acquires a more intense flavour, with the crust hardening and the inner part becoming softer. There is also a version made with semi-skimmed milk, which has a milder and fresher flavour and lower calorie content.
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Frequently asked questions
Panela cheese has a mild, slightly sweet, and acidic flavor. It is also described as milky and creamy.
Panela cheese has a soft and crumbly texture. It is also described as having a rubbery texture that makes it "squeak" a little when bitten into.
Panela cheese is often served as a snack or appetizer, either on its own or with other ingredients. It can also be sliced thick for sandwiches or cut up into a salad. When heated, it becomes creamy without melting completely, making it perfect for sprinkling on hot foods such as refried beans or enchiladas.
Panela cheese is commonly used in Mexican dishes such as tacos, enchiladas, quesadillas, and chile rellenos. It can also be grilled on shish kebabs or stuffed into chicken or shrimp dishes.
