Talk:Queso blanco

message: Queso Fresco means "fresh cheese".  Queso Blanco means "white cheese".  The two should not be equated with each other.  There are actually several different types of white cheeses and Queso Fresco does not apply to all of them.  The redirection should be removed and a brief entry provided for Queso Fresco (which is made from raw milk and has a soft, crumbly texture -- some white cheeses are made from skim or partially whole milk and have a more solid texture).Michael Martinez (talk) 22:20, 28 July 2008 (UTC)
thread_title: Improper redirection

message: Why does pot cheese link here, if it is noted as similar but not the same? --Scottandrewhutchins 17:59, 15 February 2007 (UTC)
thread_title: Pot cheese

message: The previous commenter is correct, Queso Fresco and Queso Blanco are definitely NOT the same thing. Queso Fresco is a vinegar or acid cheese, also known in India as Panir or Paneer, and Queso Blanco is a fresh cultured cheese, usually made with some type of mesophilic culture. Please correct. 
98.125.237.76 (talk) 15:03, 24 November 2008 (UTC)
replies: text: It looks like this article, and possibly the entire project of which it was a part, has been abandoned or orphaned.  I cannot find any recent tasks in their To Do list.  I'm not sure of what the appropriate step would be at this point.  I suspect the whole cheese section may consist of very poor quality articles, but I can only be sure about this article being wrong.Michael Martinez (talk) 04:31, 27 December 2008 (UTC)
thread_title:   Error 

message: Not to confuse the issue, but the version of Queso fresco manufactured by Rancho Grande of San Jose, California, and sold in Hispanic markets in the U.S., is indeed a soft, unaged, fresh cheese with a texture similar to fresh mozzarrella. I linked a picture of that particular cheese to illustrate the article. Further photos and editing to distinguish and illustrate differences between queso blanco and queso fresco are most welcome. I suspect that, as with many types of cheese, that there are different versions made in different locales using the same name(s). Geoff T C  17:38, 6 June 2009 (UTC)
thread_title:  Queso blanco v Queso fresco 

message: To add to Michael Martinez's comment, this article needs a disclaimer. "Queso blanco" means white cheese, and is as useful as saying "yellow cheese" in English in the US. Is it cheddar? Is it cabot? Is it American cheese? Well, queso blanco refers to different cheeses in different countries.  — Preceding unsigned comment added by Tentle (talk • contribs) 05:35, 12 April 2019 (UTC)
thread_title:  Redirection 

message: As a German (where the name comes from), I contest the addition of ”quark“ to the list of similar cheeses. Quark has the consistency of thick yogurt and taken out of the packaging with a spoon. It is never solid or cuttable with a knife. It also does not contain any added salt, and the most popular version is fat-free. What is seen in the first picture of the article right now, seems to resemble what we call ”Hirtenkäse“ (herdsman’s cheese, essentially feta made with cow milk) or ”Balkan-Käse“, due to being associated with the Balkan region (unlike the Sheep/Goat-based ”Feta“, which is associated with Greece/Turkey). Which is missing from the list.
So the picture and the link to Quark contradict themselves.
Since I do not know queso bianco, I cannot tell which one is correct, but one of them is wrong in any case. At least given the descriptions.
— 109.43.115.154 (talk) 22:34, 19 April 2023 (UTC)
thread_title:  Quark?