By the way, a good queso fresco cheese will be easy to spot. Cut
it in chunks, about 1" or 1/2" cubes, heat up some oil and deep fry it
for a few seconds. If it doesnt melt you have the genuine
stuff. if it melts a bit, then it was tried to, but not quite
achieved. If fryed in olive oil, it tastes awesome. great
snak for your get togethers.<br><br><div><span class="gmail_quote">On 2/16/07, <b class="gmail_sendername">Steve Laycock</b> <<a href="mailto:slaycock@discoverynet.com">slaycock@discoverynet.com</a>> wrote:</span><blockquote class="gmail_quote" style="border-left: 1px solid rgb(204, 204, 204); margin: 0pt 0pt 0pt 0.8ex; padding-left: 1ex;">
I have looked through several books and have not found a recipe for this<br>"Mexican" style white cheese that the restaurants serve with the tortilla<br>chips. I have a dairy available to me for fresh milk and have seen several
<br>Mexicans purchasing over 100 gallons of fresh milk to make this cheese and<br>supplying it to local Mexican restaurants. I dont speak the language and<br>these guys were fresh out of the river with little English skills, so
<br>getting it from them is not possible.<br>Thanks for helping for this novice cheese maker!<br>Steve<br><br><br><br><br>--<br>This message has been scanned for viruses and<br>dangerous content by MailScanner, and is<br>
believed to be clean.<br><br>_______________________________________________<br>Cheese mailing list<br><a href="mailto:Cheese@hbd.org">Cheese@hbd.org</a><br><a href="http://hbd.org/mailman/listinfo/cheese">http://hbd.org/mailman/listinfo/cheese
</a><br></blockquote></div><br>