Tacos, tamales, enchiladas, quesadillas, tostadas. Most American consumers recognize at least one of these foods. There is no denying that Hispanic, or Latino, cuisine is moving north and bringing an array of new ethnic culinary delights, including Hispanic cheeses.

A variety of Hispanic-style cheeses including (1) Panela, (2) Manchego, (3) Mennonita, (4) Enchilado, (5) Queso Blanco Fresco, (6) Corija, (7) Queso Fresco, and (8) Oaxaca.

Hispanic Cheeses
“Hispanic” is defined as pertaining to or affiliated with Spanish-speaking countries, and “Hispanic cheeses” refers to cheeses developed in the Spanish-speaking countries of Mexico and Central and South America. Althou…

Table 1—Characteristics of Hispanic cheeses

Table 2—Ranges for some of the functional and textural properties of American-made Cotija, Oaxaca, Panela, Queso Blanco, and Queso Fresco.

Texture map of torsion data for Hispanic cheeses.

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