For me, it’s access to cheese. There’s no one that sells cheese that isn’t queso fresco in my neighborhood and I can’t (don’t want to) use it for pizzas or pastas.
For me, it’s access to cheese. There’s no one that sells cheese that isn’t queso fresco in my neighborhood and I can’t (don’t want to) use it for pizzas or pastas.
I’ve made it before, and it is easy. The problem is milk in that quantity is pricy