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In Chile and Bolivia, quesillo refers to a type of small fresh cheese. It is a popular farm cheese of the Cochabamba valley, usually made from raw cow milk, pepsin and acid coagulation, a maize size curd, and a dry-salted, hand-formed, palm-size mold. After resting for two or three hours it has a crumbly consistency and is ready to eat.
The cheeses are made in a wide variety of styles including fresh, cured, semi-cured and pressed paste, and some are inoculated with mould to make blue varieties. There is a huge variation in the presentation of cheeses, from the hard, dark-skinned, two-kilo Manchego to the soft, small quesitos .
Queso frito (English: 'fried cheese') is a fried cheese dish. [1] It consists of a white, salty cheese with a high melting point called queso de freír (Spanish for 'frying cheese'), queso paisa, or queso fresco (fresh cheese') or queso blanco (white cheese). Queso frito is made throughout South America, Puerto Rico, the Dominican Republic, and ...
This cheese is made in just about all parts of Mexico with little variation. [6] Queso asadero. In other parts of Mexico, queso asadero is a different cheese - white, semisoft, and good for melting. It is often used to make queso fundido, similar to a fondue or quesadillas. [1] [6] Panela is another white, fresh-milk cheese with little fat or ...
For example, a fresh cheese made with summer milk will have grassy notes, as animals are grazing on green pastures. Some cheeses are only made during certain seasons, because they require a ...
Mató is a whey cheese [3] similar to non-industrial variants of the fresh cheeses known as Brull in Maestrat, Ports de Beseit and the Southern Terres de l'Ebre [4] and as Brossat in Andorra, Pallars, Menorca, Mallorca and parts of Occitania, [5] as well as the brocciu in Corsica and other types of curd cheese such as Italian ricotta.
Greece offers a range of white cheeses. Among these options are feta, a brined curd cheese. Manouri, a semi-soft, fresh white whey cheese, is crafted from goat and/or sheep milk whey remaining after cheese production. Mizithra, another choice, is an unpasteurized fresh cheese. It's a Greek traditional delicacy made using milk and whey sourced ...
Cabrales – Asturian blue cheese. Picon Bejes-Tresviso – from Liébana region in the province of Cantabria. Liebana – from Cantabria, renowned for smoked cheeses. Cantabria – "fresh" Cantabrian cheese. Idiazábal – Basque cheese; the DO labels includes the cheese output of Alava, Biscay, Gipuzkoa, and Navarre. Roncal – from Navarre.