Sorrento - Q - Cheese Encyclopedia

You can always search for entries.

All \| A \| B \| C \| D \| E \| F \| G \| H \| L \| M \| O \| P \| Q \| R \| S \| T
Q
There are 3 entries in the glossary.
Pages: 1
Term	Definition
Quark	Flavor: Light, tart Color: White Texture: Smooth, spreadable Description: Used for dips and in baking (very good for cheesecake).

Queso Blanco (Kay-so Blonk-o)	Flavor: Mild, slightly tangy Color: White Texture: Semi-firm to firm, creamy Description: Hispanic cheese similar to mild Cheddar or tangy Jack. Enjoy as a snack or in cooked foods and fondues.

Queso Blanco Fresco (Kay-so Blonko Fresco)	Flavor: Mild Color: White Texture: Firm, moist Description: aka Queso Para Frier. Crumbled onto fruit, beans, salads and other dishes. Can be fried without melting. (Called Queso Para Frier when sold as a frying cheese.)

All \| A \| B \| C \| D \| E \| F \| G \| H \| L \| M \| O \| P \| Q \| R \| S \| T