Dangke vs Queso Panela
Dangke
Facts
- Texture
- Soft
- Type
- Fresh
- Rind
- No rind
- Country
- Indonesia
Dangke is a traditional fresh cheese from Indonesia. Makers heat fresh milk and curdle it with sap from papaya, not with animal rennet. The curds are soft, mild, and a little chewy, closer to a firm fresh curd than to a long-aged wheel. Banana leaves often wrap the pieces after a short rest in brine. It is a local food, sold and cooked in ordinary Indonesian meals.
Queso Panela
Facts
- Milk
- Cow
- Texture
- Fresh
- Type
- Fresh
- Rind
- No rind
- Country
- Mexico
Queso panela is a fresh white cheese from Mexico, made from cow's milk. It is the Mexican cheese of that name, not a goat cheese from California that sometimes uses a similar word. The loaf is soft, moist, and mild, and it has no rind. Basket molds leave a woven pattern on the surface, which is why people also call it queso de canasta. It is eaten fresh, not aged into a sharp wheel.