Ereyada queso fresco ("pies fresh ") iyo queso blanco ("white pie") ayaa badanaa loo isticmaalaa isbeddel, waxayna yihiin labadaba midab fudud, mid yar oo jilicsan, jilicsan oo aan caano lahayn. Queso fresco waxaa lagu sameeyaa rennet, enzim kaas oo curdles caanaha. Cirridka ayaa xoogaa cadaadiya, queso fresco ayaa dhalaalaya marka kuleylka la kulaalayo. Queso blanco waxaa laga sameeyaa caanaha la gooyey astaamaha, sida liin macaan.
Caanaha labadaba caadi ahaan waa la cusbaynayaa. Queso blanco si fiican uma dhalan, laakiin jilicsan oo noqonaya mid sii kordhaya marka uu kululeeyo. Queso blanco waxaa badanaa lagu calaamadiyaa "jiis", ama "queso para freir" sababtoo ah waa la jarjareyn karaa lana kululeyn karaa iyadoon luminin qaabkeeda.
Isticmaalada Guud
Labadaba queso fresco iyo queso blanco ayaa inta badan loo isticmaalaa Koonfurta amma Cuntada, waana ay ku adkaan kartaa in ay kala soocaan labadaba. Gobollada kala duwan waxay leeyihiin noocyada u gaarka ah, mana kala saari karaan laba nooc oo magac leh, maadaama ay labaduba yihiin "cusub" (aan cufan lahayn). Haddii ereyga "enzyme" lagu daro liiska maaddada, ka dibna rennet (halkii laga dhigi lahaa asiidh) ayaa laga yaabaa in loo isticmaalo in lagu daboolo caanaha.
Labadaan ka mid ah laanahan ayaa loo isticmaalaa saladh, waxay ku burburiyeen bariiska iyo digirta, iyo xittaa loo isticmaalo suugo sida Peruvian huancaína sauce. Waxaad si sahal ah u sameysan kartaa busto jimicsi. Fiidiyowkani wuxuu muujinayaa sida loo sameeyo farmaajo caanaha cusub.
Queso blanco ayaa si sax ah loo sameeyey, marka laga reebo in biyo badan la riixo si ay u siiso xoogaa adag iyo muuqaal badan oo adag.
Waxa kale oo la yaqaanaa: beeraleyda, farmaajo, paneer