Queso Blanco cheese

Mexico’s fresh white cheese, traditionally curdled from skim milk or whey with lemon juice. The result is milky, fresh, and elastic, holding its shape in heat rather than melting, which makes it ideal for stuffing into chicken breasts and peppers or layering into enchiladas and burritos. Unlike aged cheeses it is eaten young, with a clean dairy flavor and a firm yet tender bite. Its heat-stable texture comes from direct acid coagulation, and it must be kept refrigerated and used promptly like all fresh cheeses.