what type of cheese is used to make queso
Queso blanco Queso blanco (Spanish pronunciation: [ˈkeso ˈβlaŋko]), with similar cheeses including queso fresco (pronounced [ˈkeso ˈfɾesko]), is a creamy, soft, and mild unaged white cheese, commonly used in the Iberian Peninsula, several Latin American countries including Mexico, and many parts of the United States. The name queso blanco is Spanish for "white cheese", but similar cheeses are used and known throughout the world. In Brazil they are respectively known as queijo branco (Portuguese pronunciation: [ˈkejʒu ˈbɾɐ̃ku]) and queijo fresco in Portugal ([ˈkeijʒu ˈfɾeʃku]).
Macaroni and cheese Pasta and cheese casseroles have been recorded as early as the 14th century in the Italian cookbook, Liber de Coquina, one of the oldest medieval cookbooks, which featured a dish of parmesan and pasta. A cheese and pasta casserole known as makerouns was recorded in the famous medieval English cookbook, the Forme of Cury, which was also written in the 14th century.[7] It was made with fresh, hand-cut pasta which was sandwiched between a mixture of melted butter and cheese. The recipe given (in Middle English) was: