Queso de mano ("cheese of the hand") is a type of soft, white cheese (queso fresco) most commonly associated with Venezuelan cuisine. It is most often used as a filling for arepas and cachapa. The taste and consistency of the cheese most closely resembles that of mozzarella but is built up in layers.
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Lillian
Lillian loves to try her hands on new recipes. Don't let anyone convince you otherwise: food is the way to everyone's heart.
