Exploring Queso Blanco: Understanding This Unique Cheese Variety

Queso blanco, Spanish for white cheese, is a semi-soft, pasteurised cow's milk cheese with a mild, slightly salty tang. It is a popular cooking cheese in Mexico and other Latin American countries, as it softens without losing its shape when heated. It is also used in South American recipes and has equivalents in India (paneer) and Europe (farmer's cheese).

Queso Blanco's origin and uses

Queso blanco, Spanish for "white cheese", is a soft, crumbly, fresh cheese with a tangy, milky flavour. It is often used in Mexican and other Latin American cuisines.

Origin

Queso blanco is believed to have originated in Mexico. While it is typically associated with Latin American cuisines, dairy animals were not native to the region. Cows, goats, and sheep were brought to the region by the Spanish and Portuguese, along with the recipe for this fresh, tangy cheese with a slight sweetness.

The term "queso blanco" is also used as a generic term to describe a number of fresh, white cheeses produced throughout Latin America. In Brazilian cuisine, for example, the term queijo branco is used for Minas cheese, which is usually fresh.

Uses

Queso blanco is a versatile cheese that can be eaten fresh or used in cooking. It is often diced into half-inch cubes and stir-fried, added to soups and sauces, or crumbled over soups and salads. It is also commonly used as a topping for spicy Mexican dishes such as enchiladas and empanadas.

Since it does not melt when heated, queso blanco can be grilled or fried until crispy and golden brown on the outside, and tender and squeaky inside. It can also be seared or fried to make "queso de frier".

How to make Queso Blanco

Queso blanco, Spanish for "white cheese", is a soft, crumbly, fresh cheese used in Mexican and other Latin American cuisines. It has a tangy, milky flavour and is typically sold a few days after being produced.

To make queso blanco, start by heating raw or pasteurised milk to just below boiling (around 190°F or 87°C). Then, remove it from the heat and stir in an acid such as lemon juice or vinegar, which will cause the milk to curdle and form small curds. Next, drain off the whey and shape the curds into small, round wheels or blocks. Allow the cheese to drain for a short time before packaging and refrigerating.

Ingredients:

• 1 gallon (3.8 litres) of milk (raw or pasteurised)
• Acid such as lemon juice or vinegar
• Salt

Optional:

• Cumin
• Oregano
• Green chillies
• Black pepper
• Butter
• Onion
• Garlic

Equipment:

• Large pot
• Colander or cheesecloth
• Bowl
• Strainer

Method:

• Heat the milk in a large pot over medium heat until it reaches just below boiling (approximately 190°F or 87°C).
• Remove the pot from the heat and slowly stir in the acid. The milk will start to curdle and form curds.
• Continue stirring gently for a few minutes, until the curds have separated from the whey (the liquid part of the milk).
• Set a colander or cheesecloth over a bowl and slowly pour the curds and whey into it. The whey will drain into the bowl, leaving the curds in the colander.
• Gather the curds in the cheesecloth or cloth napkin and squeeze gently to remove any excess whey.
• Add salt to the curds and mix gently.
• Shape the curds into small wheels or blocks and place them in a strainer to drain for about an hour.
• Package the cheese and store it in the refrigerator.

You can also add various spices and ingredients to your queso blanco to create a delicious cheese dip. Here is a simple recipe:

Ingredients:

• 1 pound (450g) of queso blanco, cut into small cubes
• 1 cup (240ml) of whole milk
• 1 tablespoon of unsalted butter
• ¼ medium white onion, finely diced
• 1 clove of garlic, minced
• 1 4-ounce (115g) can of diced green chillies
• ¼ teaspoon of kosher salt
• ¼ teaspoon of freshly ground black pepper

Optional:

• Diced tomatoes
• Jalapeños
• Cumin
• Oregano

Method:

• Melt the butter in a small skillet over medium heat. Add the diced onion and cook until softened and slightly caramelised, about 5-8 minutes. Add the garlic and cook for an additional 30 seconds, stirring frequently. Remove from the heat and set aside.
• Heat the milk in a medium saucepan over medium heat until small bubbles form around the edges. Reduce the heat to low.
• Add the cheese cubes to the saucepan, a few at a time, and stir continuously until melted. Continue until all the cheese is incorporated and the mixture is smooth.
• Remove the saucepan from the heat and gently stir in the cooked onions, garlic, green chillies, salt, and black pepper.
• If the queso dip is too thick, stir in a small amount of milk until it reaches your desired consistency.
• Serve immediately with your favourite tortilla chips.

Enjoy your homemade queso blanco!

How to store Queso Blanco

Queso blanco is a soft, crumbly, fresh cheese commonly used in Mexican and other Latin American cuisines. It has a tangy, milky flavour and is often sold just a few days after being produced.

Queso blanco should be stored in the refrigerator. If it is unopened, it can be kept in its original packaging. It will stay fresh for one to two weeks past its sell-by date. Once opened, wrap the cheese tightly in plastic wrap or seal it in a tight-fitting reusable plastic container. Consume it within one to two weeks.

If you have made queso blanco at home, it is best to eat it within two to three days.

Do not freeze queso blanco, as it will negatively affect the texture of the cheese.

If you notice any mould on the cheese, or it smells off, discard it entirely.

How to serve Queso Blanco

Queso blanco, which means "white cheese" in Spanish, is a soft, crumbly, tangy, and milky cheese that originated in Mexico. It is typically used in Mexican and other Latin American cuisines.

As a dip

Queso blanco can be served as a dip with tortilla chips, tortillas, or your favourite Mexican dish. To make a simple dip, heat milk in a saucepan and add cubes of white American cheese. Stir continuously over low heat until the cheese is fully melted. You can also add some mozzarella to enhance the flavour. For spice, add some diced jalapeños, green chillies, cumin, or cayenne pepper. If you prefer your dip on the thinner side, add more milk.

As a topping

Queso blanco can be added on top of tacos, burritos, nachos, enchiladas, empanadas, soups, salads, grilled vegetables, or stews. Its tangy and salty flavour can enhance the taste of any dish.

As a side

Queso blanco can be served fresh in slices as a side to rice and bean dishes like gallo pinto.

As a garnish

Since queso blanco doesn't melt, it can be used as a garnish or topping. It can be crumbled over salads, tacos, soups, grilled vegetables, or stews.

As a fried snack

Queso blanco can be fried or grilled until crispy and golden brown on the outside and tender and squeaky inside. Cube the cheese and fry it for a simple treat.

In cooked dishes

Queso blanco can be used in cooked dishes such as enchiladas and burritos. Unlike American-type cheeses, it doesn't melt when heated, but becomes soft and creamy, making dishes cheesier. It can be diced into half-inch cubes and added to stir-fries, soups, and sauces.

Other types of queso

Queso blanco, or "white cheese" in Spanish, is a soft, crumbly, fresh cheese with a tangy, milky flavour. It is often used in Mexican and other Latin American cuisines. Because it doesn't melt, it is an excellent garnish or topping cheese.

Queso Fresco

Queso fresco, or "fresh cheese", is a white, soft and crumbly cheese, similar to feta. It is made with raw cow's milk or a combination of goat's and cow's milk. It comes in salty and non-salty varieties and is often used as a topping for dips, such as guacamole, or other appetisers.

Queso Añejo

Queso añejo, or "old cheese", is the aged version of queso fresco. It has a sharper flavour and a drier, crumbly texture. It is often used as a topping for refried beans and salads, and can also be baked or grilled.

Queso Panela

Queso panela is a smooth, white, slightly salty cheese made with skim milk, which makes it firmer and more flexible than queso fresco. It does not melt when heated but can be fried. It is often enjoyed as a snack, in a sandwich, or added to a salad.

Queso Manchego

Queso manchego is similar to the Spanish cheese of the same name but is usually made with a combination of cow's and goat's milk rather than sheep's milk. It is light yellow in colour, similar to cheddar in flavour, and melts well. It is often used as a snack or appetiser, or in dishes such as quesadillas.

Requesón

Requesón is a soft cheese similar to ricotta or cottage cheese. It is mild and not salty, and is often used as a filling for dishes such as empanadas, enchiladas and gorditas, or as a spread.

Queso Oaxaca

Queso Oaxaca, or quesillo, is a type of string cheese that takes its name from the state of Oaxaca in southern Mexico. It is soft, creamy and melts well, making it suitable for dishes such as quesadillas and stuffed chillies. It is also used as a garnish for tostadas, beans and soup.

Queso Cotija

Queso cotija is an aged, hard, light yellow cheese with a dry, crumbly texture and a salty flavour similar to parmesan. It is often sprinkled on salads, pasta, grilled corn and beans as a flavour-enhancing topping.

Queso Chihuahua

Queso Chihuahua, or queso menonita, is a light yellow, aged, firm cheese with a strong flavour similar to cheddar. It melts easily and is commonly used as a filling for stuffed chillies and tamales, or as a melted cheese dip (queso fundido).

Queso Asadero

Queso asadero is a soft, white, creamy cheese with a mild flavour. It melts well and is often used for making pizzas, quesadillas and queso fundido.

Queso Crema

Queso crema is a cream rather than a cheese. It is traditionally made with cow's milk and additional cream, giving it a rich and smooth consistency. It is used as a spread or garnish for soups and tacos, and is also used in desserts.

Frequently asked questions