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- Q19341080 subject Q6808578.
- Q19341080 subject Q8220160.
- Q19341080 subject Q8309928.
- Q19341080 subject Q8623348.
- Q19341080 subject Q8786435.
- Q19341080 subject Q9084181.
- Q19341080 abstract "Queso blanco (Spanish pronunciation: [ˈkeso ˈβlaŋko]), along with other similar cheeses including queso fresco (pronounced: [ˈkeso ˈfɾesko]), is a creamy, soft, and mild unaged white cheese, commonly used in the Iberian Peninsula, several Latin American countries including Mexico and many parts of the United States. The name queso blanco is Spanish for "white cheese", but similar cheeses are used and known throughout the world by different names. Also, it is used to make cheese cake in some parts of the world, such as the United States and France. It is sometimes made by pressing the whey from cottage cheese, but more often it is made by heating whole fresh milk to near-boiling, adding an acidifying agent such as vinegar, stirring until curds form, then draining the curds in cheesecloth for three to five hours. If it is pressed, and more water is removed, it becomes known as queso seco. It is similar to (if slightly more acidic than) pot cheese and farmer cheese. It has also been compared to quark (or tvorog) from Central and Eastern Europe and to Indian paneer, and is considered one of the easier cheeses to make, as it requires no careful handling and does not call for rennet or a bacterial culture.Queso blanco is traditionally made from cow's milk, whereas queso fresco may be made from a combination of cow's and goat's milk. They may both be eaten straight or mixed in with various dishes. Some versions of these cheeses, such as Queso Oaxaca, melt well when heated, but most only soften. They are also known as "bag cheeses", as the curds are normally hung in a bag of cheesecloth to drain.Queso blanco and queso fresco make a creamy addition to recipes, and are often used as a topping for spicy Mexican dishes such as enchiladas and empanadas, or crumbled over soups or salads. Meltable versions are used to make quesadillas. Many Mexican home cooks make their own instead of purchasing it; when made for the evening meal, it is often prepared in early afternoon and left to drain until evening. As it is highly perishable, it must be refrigerated or used immediately once the whey has drained out.In Peruvian cuisine, several recipes mix queso fresco and spices to make a spicy cold sauce eaten over peeled boiled potatoes, such as papa a la Huancaína or ocopa.Queso blanco and queso fresco also exist in Portugal and Brazil, and are respectively known as queijo branco (Portuguese pronunciation: [ˈkejʒu ˈbɾɐ̃ku]) and queijo fresco ([ˈkejʒu ˈfɾeʃku]).A melted cheese appetizer using white American cheese is sometimes called "queso blanco dip" but the name is merely descriptive. It does not include queso blanco cheese.".
- Q19341080 thumbnail Queso_fresco.JPG?width=300.
- Q19341080 wikiPageWikiLink Q10943.
- Q19341080 wikiPageWikiLink Q1139546.
- Q19341080 wikiPageWikiLink Q12585.
- Q19341080 wikiPageWikiLink Q12837.
- Q19341080 wikiPageWikiLink Q13221624.
- Q19341080 wikiPageWikiLink Q155.
- Q19341080 wikiPageWikiLink Q185009.
- Q19341080 wikiPageWikiLink Q215348.
- Q19341080 wikiPageWikiLink Q259642.
- Q19341080 wikiPageWikiLink Q2621157.
- Q19341080 wikiPageWikiLink Q2671520.
- Q19341080 wikiPageWikiLink Q326900.
- Q19341080 wikiPageWikiLink Q432308.
- Q19341080 wikiPageWikiLink Q45.
- Q19341080 wikiPageWikiLink Q5089436.
- Q19341080 wikiPageWikiLink Q5414737.
- Q19341080 wikiPageWikiLink Q5435749.
- Q19341080 wikiPageWikiLink Q5603491.
- Q19341080 wikiPageWikiLink Q6808578.
- Q19341080 wikiPageWikiLink Q7234583.
- Q19341080 wikiPageWikiLink Q747457.
- Q19341080 wikiPageWikiLink Q749847.
- Q19341080 wikiPageWikiLink Q8220160.
- Q19341080 wikiPageWikiLink Q8309928.
- Q19341080 wikiPageWikiLink Q8495.
- Q19341080 wikiPageWikiLink Q8623348.
- Q19341080 wikiPageWikiLink Q865325.
- Q19341080 wikiPageWikiLink Q876096.
- Q19341080 wikiPageWikiLink Q8786435.
- Q19341080 wikiPageWikiLink Q9084181.
- Q19341080 type Cheese.
- Q19341080 type Food.
- Q19341080 type FunctionalSubstance.
- Q19341080 type Thing.
- Q19341080 type Q2095.
- Q19341080 comment "Queso blanco (Spanish pronunciation: [ˈkeso ˈβlaŋko]), along with other similar cheeses including queso fresco (pronounced: [ˈkeso ˈfɾesko]), is a creamy, soft, and mild unaged white cheese, commonly used in the Iberian Peninsula, several Latin American countries including Mexico and many parts of the United States. The name queso blanco is Spanish for "white cheese", but similar cheeses are used and known throughout the world by different names.".
- Q19341080 label "Queso blanco".
- Q19341080 depiction Queso_fresco.JPG.