Queso blanco

White cheese includes a wide variety of cheese types discovered in different regions, sharing the sole common characteristic of their white hue. The specific type of white cheese can vary significantly depending on the geographical location. In Latin America, queso blanco or queijo branco (Portuguese) refers to various white cheeses, with the specific type varying by region. Queso blanco is considered an easy cheese to make, as it requires no careful handling and does not call for rennet or bacterial culture. It is usually made by heating whole fresh milk to near-boiling, adding an acidifying agent such as vinegar, stirring until curds form, then draining the curds in cheesecloth for three to five hours. Such cheeses are also known as "bag cheeses," as the curds are normally hung in a bag of cheesecloth to drain. As it is highly perishable, it must be refrigerated or used immediately once the whey has drained out.

Source: Wikipedia