Cheese – How to Eat This Kind of Cheese

Queso Blanco just means "White Cheese", which is kind of a catch-all term many locals use for simple cheeses. What is meant by Queso Blanco will likely change from region to region even within Columbia, and the chances of you being able to find it in the UK are pretty unlikely. Most imported Spanish cheeses tend to be the high-quality, specialist ones.

You haven't put what the cheese actually tastes like in your post, so I am assuming it was most likely pretty mild and it is the texture of it that really floated your boat. When I think soft, mild cheese I usually think cows milk, not sheep or goat, although there may be non-cheese alternatives as well in the following list:

• Panir may work for you, it's soft and will get softer, also pretty mild flavor
• Tofu: ok, not cheese but texture-wise a soft tofu may work great, and the flavor will work with chocolate pretty well.
• UK white cheese: any major UK supermarket has a white cheese on sale, usually cheap, usually flavorless. Could be worth a try
• Curd cheese: this is probably what would be called cottage cheese in the US. It's pretty liquid but if you drained it and compacted it you'd get a crumbly, easy-melting cheese

Let us know how you get on, I'm dying of curiosity!

Cheese is often in a recipe for texture as well as flavor: it is stretchy and creamy, as well as "cheesy." One exception would be sauces, or baked into a casserole, in which the cheese is all melted in and is almost entirely there for flavor. I'd suggest attempting a cheddar cheese roux sauce, using soy milk instead of dairy milk and adding a small amount of the cheese extract.

You will need to experiment to get the proportions right, so hopefully your sister likes mac-n-cheese :)