I'm a little at a loss as to which forum this goes under, so apologies if this is posted in the wrong section!
My question is: I'm looking for a recipe for the particular cheese that is used in plato paceño in Bolivia, it is called Quesillo but I've also heard Queso Blanco (although much different from Mexican queso blanco). My husband is from Bolivia and I was hoping to give him a bit of a surprise. My attempts to make it myself have been lacking in flavor a bit...they are tasty but missing the mark.
When I tasted it in Bolivia it had the texture of a mozzarella but quite a funk to it. I know that this isn't much to go off but anyone that has any information that can point me in the right direction would be greatly appreciated.
Thanks in advance!
