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Queso Panela
Queso panela (panela cheese) is a fresh cheese common in Mexico made from pasteurized cow's milk. It is also known as queso canasta or queso de la canasta. It is derived from the Greek word for basket cheese. The cheese also has similarities to the Indian cheese paneer.[1]
Like related cheeses, panela cheese is often used as a garnish and as a filling in its crumbled form.[2] It may also be fried, since it holds its shape and does not melt very easily. Although it becomes softer when heated, it generally retains its shape instead of melting into a gooey texture like some other types of cheese.[3] It is used in many Mexican foods, such as enchiladas, tacos, nopal salads or quesadillas.[1]
Regional differences as well as different degrees of maturation yield variation within the panela family. One remarkable regional variety is that of the evergreen mountain town Tapalpa.[4]
^ ab"Guide to Mexican Cheeses". Gourmet Sleuth. Archived from the original on 2007-10-15. Retrieved 2007-10-15.
^https://www.cheese.com/panela/
^https://cheeseorigin.com/panela/
^Skinner, Thalassa, and Laurel Miller. "Chapter 8: The Americas." Cheese For Dummies. Toronto: J. Wiley & Sons Canada, 2012. 131. Web.
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jocoque and filled with queso panela and chile poblano. Fillings include meat (e.g. beef, poultry, pork, seafood) or cheese, potatoes, vegetables, beans...
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