53 minutes ago, DougL said:I'm also seeing that queso blanco doesn't melt, and is a suitable frying cheese. But our HEB grocery (Texas) sells a "queso blanco easy-melt". What the !@#$%^? Also,I see recipes for queso blanco dip that are made with, um, regular cheese, and you make it by melting it. What the !@#$%^&? This is confusing. Apparently there is a queso blanco STYLE of cheese,and a real queso blanco cheese.
Queso Blanco just means 'white cheese', so can be many different cheeses. The cheese sold under that name in Mexico etc is just one, albeit popular type.
QuoteQueso blanco (white cheese) is much used all over South America. It varies from country to country, but in general it is a fresh cheese made from whole or skimmed cow’s milk, crumbly in texture and rather heavily salted. If pressed to consolidate it, it is known as queso de prensa (pressed cheese). Some of this is aged until very hard and is used for grating.
Oxford Companion to Food
What is "regular cheese"? That depends where you are.
