Panela cheese

 ( Mexican Cheeses ) 

Queso panela (panela cheese) is a fresh cheese cheese common in Mexico made from Pasteurization cow's milk. It is also known as queso canasta or queso de la canasta. It is derived from the Greek word for basket cheese. The cheese also has similarities to the cheese paneer.

Like related cheeses, panela cheese is often used as a garnish and as a filling in its crumbled form. It may also be fried, since it holds its shape and does not melt very easily. Although it becomes softer when heated, it generally retains its shape instead of melting into a gooey texture like some other types of cheese. It is used in many , such as enchiladas, tacos, nopal salads or quesadillas.

Regional differences as well as different degrees of cheese ripening yield variation within the panela family. One remarkable regional variety is that of the evergreen mountain town Tapalpa.Skinner, Thalassa, and Laurel Miller. "Chapter 8: The Americas." Cheese For Dummies. Toronto: J. Wiley & Sons Canada, 2012. 131. Web.

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Origin As is the case with many Mexican varieties of cheese, the exact origin of panela is not entirely agreed upon. Some place its origin in the Balkans or Southern Italy, where other rustic cheeses are moulded in baskets. Furthermore, the origin of the name is disputed as well. Those who attribute the cheese's origin to the aforementioned areas of Europe suggest that the name comes from the baskets of bread ( pan in Spanish language) used to mould the cheeses. Others, however, argue that the name was derived from its physical resemblance to Panela, another name for unrefined whole Sucrose which is commonly known as panela in large parts of Mexico.

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Form and texture In markets it is sold as a white, inverted conical cheese, in pieces roughly between and in weight. It has a bright white colour and a bland flavor, as it is mostly unsalted.

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See also

• Queso blanco
• Oaxaca cheese
• List of cheeses

Categories: Mexican Cheeses, Cow's-milk Cheeses

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