How to replicate real Bolivian queso's taste?

by Mike R. C.
(Fort Worth, Texas, USA)

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!

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