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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Soft => Topic started by: bratrules1 on February 20, 2015, 07:41:29 PM

Title: Some queso fresco & panela.
Post by: bratrules1 on February 20, 2015, 07:41:29 PM

This is the cheese I started make when I first learned to make cheese. To my queso fresco I dont added to much weight at most is 10 pounds and I also mill it very fine with my fingers before molding it. This to me gives the best texture. To my liking. And the panela is pretty straight forward is just a basket cheese in Mexico they don't even add any starter culture but I like to add some meso. I am also working on sheep's milk panela that I want to dry salt and age it. But my aunts sheep are dry for the winter so I guess I have to wait. Anyway here are a few pics. 

Title: Re: Some queso fresco & panela.
Post by: Al Lewis on February 20, 2015, 07:44:31 PM

Very nice looking cheese!!  What was the taste like?  Would love to have access to sheep milk.

Title: Re: Some queso fresco & panela.
Post by: bratrules1 on February 20, 2015, 08:02:24 PM

Quote from: Al Lewis on February 20, 2015, 07:44:31 PM

Very nice looking cheese!!  What was the taste like?  Would love to have access to sheep milk.

This is actually cows milk. But its very creamy and it has a hint of sweetness. Its a very good fresh cheese both are!!

Title: Re: Some queso fresco & panela.
Post by: Danbo on February 20, 2015, 08:03:11 PM

Nice! :-)

Title: Re: Some queso fresco & panela.
Post by: aussiechucka on September 15, 2018, 05:12:24 AM

Do you have the recipe for your Panela. I have tried to make it but came out too milky tasting.
Thanks
Chucka

Title: Re: Some queso fresco & panela.
Post by: TravisNTexas on September 15, 2018, 01:39:56 PM

Yes, would be interested in your recipes.  Very nice looking cheeses!