I lived in Santa Cruz for 2 years when I was a kid back in the 1980's. Ever since I took my first bite into a fresh Bolivian queso in the open air market, I been in love with it ever since. I know many has suggested that the Mexican Queso Fresco can be use as substitute, but I found the Mexican version lack in flavor and "sharpness". Any one got the recipe on how to make "real" Bolivian queso? Much thanks in advance!