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jennifer rose

Apr 18, 2008, 8:09 AM

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Cheese Equivalents

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What is the equivalent of queso pategras in Mexico?

Su origen debe buscarse sin duda en productos similares de antigua tradici󮠥n Francia y tambien Italia, aunque los cambios que le han sido introducidos con el tiempo ya le han dado caracteristicas tipicas argentinas.
En el a񯠱922 ya se registran antecedentes de cotizaciones de este queso categorizado como un queso de los Tipo de postre.
El queso Pategr᳠Argentino es hoy el queso de pasta semidura m᳠popular de la Argentina. Desde sus comienzos se lo consume como queso de mesa en las tradicionales "picadas" con vermouth y acompa񡤯 con distintos dulces en la forma de postre.
http://www.portalechero.com/...rip.asp?wVarItem=619
http://www.lacteoslaunion.com.ar/queso-pategras.html
http://www.milkaut.com.ar/...s/cm_q_pategrass.htm

And what's the equivalent of ricotta?

esperanza

Apr 18, 2008, 11:25 AM

Post #2 of 4 (2402 views)

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Re: [jennifer rose] Cheese Equivalents

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Queso pategras would be more or less like gouda.

Ricotta is more or less the equivalent of requesón. At least I always use requesón, well mixed with beaten eggs, a little salt, and grated parmesan cheese, when I make lasagna.

http://www.mexicocooks.typepad.com

Ed and Fran

Apr 21, 2008, 7:38 AM

Post #3 of 4 (2366 views)

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Re: [esperanza] Cheese Equivalents

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That's interesting about the requeson. I had heard about substituting cottage cheese. But we can get requeson here.

Thanks

jaybear

May 2, 2008, 2:28 PM

Post #4 of 4 (2313 views)

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Re: [Ed and Fran] Cheese Equivalents

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Requeson may be a little drier but it does well in lasagna, as Esperanza said. Of course, I rarely meet a cheese I do not like (burp!).
"Don't believe everything you think" - Maxine

JayBear