<P> Queso blanco (Spanish pronunciation: (ˈkeso ˈβlaŋko)), with similar cheeses including queso fresco (pronounced (ˈkeso ˈfɾesko)), is a creamy, soft, and mild unaged white cheese, commonly used in the Iberian Peninsula, several Latin American countries including Mexico, and many parts of the United States . The name queso blanco is Spanish for "white cheese", but similar cheeses are used and known throughout the world . In Brazil they are respectively known as queijo branco (Portuguese pronunciation: (ˈkejʒu ˈbɾɐ̃ku)) and queijo fresco in Portugal ((ˈkeijʒu ˈfɾeʃku)). </P> <P> It is similar to (if slightly more acidic than) pot cheese and farmer cheese . It has been compared to quark (or tvorog) from Central and Eastern Europe and to Indian paneer . </P> <P> Queso blanco is considered one of the easier cheeses to make, as it requires no careful handling and does not call for rennet or a bacterial culture . It is usually made by heating whole fresh milk to near - boiling, adding an acidifying agent such as vinegar, stirring until curds form, then draining the curds in cheesecloth for three to five hours . Such cheeses are also known as "bag cheeses", as the curds are normally hung in a bag of cheesecloth to drain . Many Mexican home cooks make their own instead of purchasing it; when made for the evening meal, it is often prepared in early afternoon and left to drain until evening . As it is highly perishable, it must be refrigerated or used immediately once the whey has drained out . </P> <P> If it is pressed, and more water is removed, it becomes known as queso seco . Sometimes it is made by pressing the whey from cottage cheese . </P>

What kind of cheese is in queso blanco