| Term | Definition |
|---|---|
| Quark | A soft cheese similar to cottage cheese. Used in baking, also in dips and with fruit. (Light, tart, White, Smooth, spreadable)
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| Queso | The Spanish word for cheese. The California Milk Advisory Board
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| Queso Blanco | Hispanic-style cheese similar to mild cheddar to tangy Jack. Used in cooked foods and fondues. (Mild, slightly, White, Semi-firm to firm, creamy)
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| Queso Blanco Fresco (Queso Para Frier) | Crumbled onto fruit, beans, salads and other dishes. Can be fried without melting. (Also called Queso Para Frier when sold as a frying cheese.) (Mild, White, Firm, moist)
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| Queso Blanco Fresco (Queso Para Frier) & Queso Fresco | Most commonly used Hispanic-style cheese with a texture that softens but does not melt when heated. Use as a topping or filling in cooked dishes. Also a great crumble onto fruit, beans, salads and other dishes. Commonly referred to as Queso Para Frier when sold as a frying cheese. (Mild, White, Soft, moist, firm)
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| Queso del Pa | A Spanish term describing the simple farmstead-style cheese (literally, "country cheese") that originated in the late 1700's with the California missions. This type of cheese evolved as a California farmstead cheese and eventually became commercialized under the name "Monterey Jack" cheese in the 1880s. (See David Jacks)
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| Queso Fresco | Most commonly used Hispanic-style cheese with a texture that softens but does not melt when heated. Use as a topping or filling in cooked dishes. Also good with fruit. When sold in large blocks, it can be called Adobera. (Mild, slightly salty, White, Soft, moist, crumbly)
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