Fresh hispanic cheese de John Spottiswood

fresh Hispanic cheese = fresh Hispanic-style cheese = fresh Mexican cheese Hispanic cooks like their cheese bland and salty, the better to complement their spicy sauces. They also want cheese to hold its shape when heated. Monterey jack, the standard substitute for Hispanic cheeses, tends to ooze out of chiles rellenos and enchiladas when baked. Authentic recipes call for panela or queso blanco, which soften but don't melt when heated.Hispanic fresh cheeses often keep better than other fresh cheeses--some can be stored for months in the refrigerator. Varieties:Best for topping casseroles or bean dishes: queso fresco Best for fried cheese recipes: queso para freir, queso blanco, queso panela Best for filling casserole dishes like enchiladas: queso panela, queso blanco Best for salads: queso panela Best for tacos and burritos: queso panela Best for refried beans: queso panela