One of the mysteries of the English language finally explained.
A fresh white cow's milk cheese used in Latin American cooking.
- ‘For the queso blanco: In a large saucepan, warm the milk to 195 degrees, stirring frequently.’
- ‘All major commercial manufacturers of queso blanco make the cheese by using legally pasteurized milk.’
- ‘Avoid soft cheeses such as feta, Brie, Camembert, Roquefort, blue-veined, queso blanco, queso fresco or Panela unless they are labeled as made with pasteurized milk.’
- ‘‘Cheese-wise, the Hispanic varieties - queso blanco, queso cotija, asadero and queso fresco - are growing,’ says Hiebert.’
- ‘The May Cheese of the Month program from the Wisconsin Milk Marketing Board kept things interesting with cheddar, a Wisconsin classic, along with queso blanco and queso fresco, two popular Hispanic-style cheeses.’
Spanish, ‘white cheese’.
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