Queso panela

Queso panela (panela cheese) is a white, fresh and smooth Mexican cheese of pasteurized cow's milk. It is also known as queso canasta or queso de la canasta. It is served most often as part of appetizer dishes such as nopal salads or quesadillas. It is derived from the Greek word for basket cheese. The cheese also has similarities to the Indian cheese paneer.[1]

Queso Panela

Good, genuine, fresh panela inhabits a similar watery environment to mozzarella, and can be used in quite the same fashion. It may also be fried, since it holds its shape and does not melt very easily.[1] It is used in many diverse Mexican foods, such as enchiladas or tacos,[1] as well as in some variant preparations of guacamole.

Regional differences as well as different degrees of maturation yield a diverse variety of cheeses within the panela family. One remarkable regional variety is that of the evergreen mountain town Tapalpa.[2]

Origin

As is the case with many Mexican varieties of cheese, the exact origin of panela isn't entirely agreed upon. Some place its origin in the Balkan peninsula or the Mezzogiorno, 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) used to mould the cheeses. Others, however, argue that the name was derived from its physical resemblance to piloncillo, another name for unrefined whole cane sugar which is commonly known as panela in large parts of Mexico.[3]

Form and texture

In markets it is sold as a white, inverted conical cheese, in pieces roughly between 500 g (18 oz) and 2 kg (4.4 lb) in weight. Producing it in sizes any larger than that becomes impractical, as the cheese would become deformed owing to its soft and extremely malleable consistency. However, it's possible to get bigger sizes by custom orders with the manufacturers, as happened with the places that sold tacos de asada, where they have huge pieces of panela to grab a slice with the point of the knife and serve in every order.

Fresh panela has a bright white colour and a bland flavor, as it is mostly unsalted.[3]

With a concistency like tofu. It tend to turn yellow and dry as in contact with the air, losing it's freshness quickly and it start to maturate. To preserve for longer spans of time, people cover it with a gauze wet in it's own whey or in a closed plastic bag or container.

See also

References
  1. "Guide to Mexican Cheeses". Gourmet Sleuth. Archived from the original on 2007-10-15. Retrieved 2007-10-15.
  2. Skinner, Thalassa, and Laurel Miller. "Chapter 8: The Americas." Cheese For Dummies. Toronto: J. Wiley & Sons Canada, 2012. 131. Web.
  3. "Queso Panela: delicioso y con pocas calorías". Nosolodieta.com. 30 April 2013. Retrieved 29 May 2018.
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