Queso blanco (“white cheese” in Spanish) is a fresh, unaged cheese made by curdling cow’s milk with an acid such as lemon juice or vinegar, common throughout Latin America. It is soft and crumbly with a mild, slightly tangy flavor, similar to queso fresco or fresh mozzarella; in practice the names queso blanco and queso fresco are often used interchangeably, though queso blanco is sometimes made firmer so it holds up to light frying. It has a low melting point, making it suitable for both cooked and uncooked dishes: a common topping for tacos, enchiladas, and nachos in Mexico, a filling for pupusas in Central America, and a pairing for arepas in parts of the Caribbean and South America. Its mild flavor pairs well with acidic or spicy accompaniments like salsa or lime juice, fresh herbs like cilantro, and starchy sides like rice or corn.