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Article: Increased cheese yields.
- Article from:
- Prepared Foods
- Article date:
- May 1, 1996
- Author:
CopyrightCOPYRIGHT 1996 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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When cooks in the U.S. reach for cheese, it's often cheddar or mozzarella. When cooks in Mexico and Latin America reach for cheese, it's often queso fresco, a fresh white cheese with many traditional culinary uses.
Queso fresco, translated literally, means fresh cheese, and it appears in all kinds of foods at any time of the day, according to Jose Vargas, chief editor of Alimentos Procesados magazine, Prepared Foods' sister publication. It may be spread on bread for breakfast or combined with fruit and other sweet ingredients in a dessert. It also appears in filled pastas such as ravioli or cannelloni.
A popular dish with Peruvians and Bolivians is queso ...
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Article: Betting on protein power. (Food for Thought).(Of Latin ...
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... ... with the least amount of carbohydrates. But at OLA (Of Latin America), Douglas Rodriguez's new restaurant in New York City ... and tapas such as roasted razor clams with bacon mojo and queso fresco. The starred items comprise nearly half the dinner menu ...
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