Making Queso Fresco- How do i get different flavors?//peruvian vs mexican?

[lestblight]

I am trying to make a version of Bolivian/Peruvian Queso Freso or Queso Blanco-

I have found recipes like this

http://www.cheesemaking.com/store/pg/...

for queso fresco.. I am worried that i wont get the flavor of queso fresco i am looking for.

i am not sure how i can get this.. anyone have any idea?

I know i am limited with american milk.. but anyway to get a more true south american flavor?

thanks

[paul balbin]

Try coagulating with lime juice instead of rennet.

[lestblight]

Sorry for the delay.

There is defnitely a difference from queso fresco and blanco from Bolivia then lets say Mexico.

It is defnitely a little saltier.. but its a little more pungent as well.. has a little more "funk"

Bolivian cheese tastes a little like ricotta salata to me.. and it would be nice to replicate that flavor in my kitchen since you cant find bolivian cheese anywhere.

thanks

[paulj]

Is this something that you have tasted, or just read about? In other words, do you know (from experience) that it has a different flavor than (say) the Mexican version, or are you just assuming there is something different? I have had queso like this in Ecuador, and don't recall anything distinctive. Admittedly that was a long time ago.

There may be some variation in degree of salting. There may be some differences in the rennet, due to, say, purifying or collection methods, but you don't use a lot of that.