Queso Blanco is the name of a white, soft, unaged cheese from Latin America. It is easy to make. It is similar (or the same as) Indian cheese Paneer and Pot Cheese. The name Queso Blanco comes from the Spanish language and means "white cheese." Queso Blanco is used in salads, enchiladas, burritos, tacos, and other foods.

Queso Blanco is also sometimes called Queso Fresco, which means "fresh cheese." Some people consider Queso Blanco and Queso Fresco to be two different types of cheeses, claiming that Queso Blanco is made from milk curdled with vinegar or an acidic juice such as lemon or lime juice, and that Queso Fresco is made from milk curdled with rennet. However, many people in Latin America will call cheeses made without rennet Queso Fresco.

Queso Blanco does not melt well. When heated, it becomes softer, but still retains it shape.

Queso Blanco also is the name of a cheese sauce, but usually that cheese sauce is made from other cheeses such as Monterey Jack or Asadero, not Queso Blanco.

Making Queso Blanco at home

There are several websites that show how to make Queso Blanco. The only special equipment you will need is some cheese cloth. We found instructions at cheesforum.org, foodista.com, and several other place when doing a Google search for homemade queso blanco.

There is also a video for making Frommage Blanc, which is essentially the same thing as Queso Blanco, on our Pot Cheese article.

Where to buy

In the United States you can find Queso Blanco in many grocery stores, especially in areas of the country with large populations of Hispanic people. If you can't find Queso Blanco, look for Paneer, which is basically the same type of cheese.

Or you can make your own Queso Blanco by following one of the links above.