Mozzarella vs Queso de mano
Mozzarella
Facts
- Milk
- Cow
- Texture
- Fresh
- Type
- Stretched curd
- Rind
- No rind
- Country
- Italy
- Place
- Southern Italy
Mozzarella is a stretched-curd cheese. The cow's-milk cheese is fior di latte. Mozzarella di Bufala Campana is a separate cheese, made from water buffalo milk, when it carries that protected name.
Queso de mano
Facts
- Texture
- Soft
- Type
- Stretched curd
- Rind
- No rind
- Country
- Venezuela
Queso de mano is a soft white cheese from Venezuela. The name means cheese of the hand, because makers stretch and shape the curd by hand. The paste is moist, pale, and folded into soft layers. It tastes mild and a little salty, closer to a fresh stretched cheese than to a sharp aged wheel. Venezuelans use it as a filling and as a side, not as a block meant for long storage.