Originally Posted by Steve Kroll
You can substitute queso fresco, or simply buy small curd cottage cheese and drain it overnight in a colander lined with cheesecloth.
Steve I added lipase to my last batch of queso fresco. I was nibiling off it for a couple of months and noticed that the older it got, the more it tasted somewhat like an Italian grating cheese. Next time ill make 2 cheeses and add more lipase/ I will then age it for a few months..i read that queso fresco melts and can be used on pizza. I know queso blanco doesn't melt-