In Venezuela there are many fresh cheeses but the most emblematic is the Venezuelan Queso de Mano. It is a kind of disc of mozzarella cheese, very soft and very good flavor. Because it is made of mozzarella cheese, it has fibers called telitas, (hence its name). Its name varies depending on the area where it is made. Some call it telita cheese, others call it cebu cheese, but the most important thing is that the Venezuelan hand cheese has won international awards such as the silver medal obtained by Dietrich Truchsess, the Cheese Doctor in the New Zealand Cheese award 2018.
In this opportunity the Cheese Doctor gives us a cheese lecture and teaches us how to make hand cheese without rennet, only using white vinegar and milk. He also does not use any equipment and explains how to do it. A video that will give a lot to talk about where he teaches how to make Venezuelan hand cheese step by step but using only milk and vinegar. Dedicated to people who do not have time to make cheese or people who do not have any equipment but want to eat a homemade cheese.
Be sure to check out our most popular videos as they will guide you on your not so long journey to learn how to make homemade queso fresco.
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