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Cheese 1

Best USA substitute for the Spanish cheese "Queso blando de Burgos"?

blue room | May 21, 2012 12:54 PM

It's described as fresh, soft, white, watery texture, slightly sweet.
Here are pics:

I want to use it for a very simple cheese tart containing only eggs, sugar, cornstarch, cheese --
so the cheese has to be right.
Any ideas?
Maybe even something I could let drip drip drip for a day or two to make it myself?

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