<Table> <Tr> <Td> </Td> <Td> This article needs additional citations for verification . Please help improve this article by adding citations to reliable sources . Unsourced material may be challenged and removed . (October 2016) (Learn how and when to remove this template message) </Td> </Tr> </Table> <Tr> <Td> </Td> <Td> This article needs additional citations for verification . Please help improve this article by adding citations to reliable sources . Unsourced material may be challenged and removed . (October 2016) (Learn how and when to remove this template message) </Td> </Tr> <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>

What type of cheese is used to make queso