Some queso fresco & panela.

[bratrules1]

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. 

[Al Lewis]

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

[bratrules1]

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!!

[Danbo]

Nice! :-)

[aussiechucka]

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

[TravisNTexas]

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