Sorry I should have mentioned we already do mozzarella "string cheese" which they love, just gets repetative.
I have made Queso Fresco, once, and it was an epic fail LOL, I know what I did wrong, but am still hesistant to try it again. Part of the reason is my HORRIBLE press that I wasted too much money on on ebay. And part of the reason was I didn't cook the curds long enough so it was very very moist with a distinct bitter taste.
@ John, that Gbejna cheese looks very interesting, thank you for sharing the link. Is it very crumbly or would it be okay for a 4 year old to handle without making too much mess?
@ Cowdung LOL I smiled when I saw "up here" cause you are south of me. I snuck some curds the last (and only) time I made cheddar and they were awesome. I grew up on cheese curds practically as we lived right next door to a cheese factory in southern Ontario and they made the BEST curds.
@ iratherfly, I have never tried fromage blanc, but I imagine it would be quite soft? Or could it be eaten as a finger food? Although I could always send crackers and have them scoop the cheese. Thanks for the idea!