FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
QUESO BLANCO
Leonard, Jonathan Norton. and the editors of Time-Life Books. 1969. Latin American Cooking Time-Life Books, New York.
(white cheese): A fresh, moist, unripened whey cheese made from partly skimmed cow's milk. Compressed and slightly rubbery; in appearance it is somewhat similarto fresh mozzarelloa, although the flavor is more reminiscent of a lightly salted fresh ricotta. Will keep in plastic wrap in the refrigerator for about two weeks. it is carried by Latin American markets and some specialty cheese stores. Subsitute fresh Mozzarella or Munster cheese.
Grimes, William. 2004. Eating Your Worlds. Oxford University Press.
is a fresh white cow's milk cheese used in Latin American cooking.
- ORIGIN Spanish, 'white cheese.'
Modified from Sanjur, Diva. 1995. Hispanic Foodways, Nutrition and Health. Allyn and Bacon, Boston.
are white cheese
QUESO BLANCO, FRESCO or MEXICANO is a soft, white cheese made of part-skim milk, similar to cottage cheese in nutrient value. [Mexican Foods]