Best USA substitute for the Spanish cheese "Queso blando de Burgos"?
It's described as fresh, soft, white, watery texture, slightly sweet.
Here are pics: http://www.google.com/search?q=queso+...
I want to use it for a very simple cheese tart containing only eggs, sugar, cornstarch, cheese --
so the cheese has to be right.
Maybe even something I could let drip drip drip for a day or two to make it myself?