This kind of ice cream is sold on the streets in these colourful ice cream carts that are pushed around by foot all over the city by sorbeteros.
The carts roam the streets all day long (or until ice cream supplies last, I guess) but they normally hang around schools or parks, places children frequent. Every afternoon, as the bell signalling the end of the school day rings, students pour out of the school gates and are met with another kind of ringing outside. A line of Mamang Sorbeteros will be lined up on the curb with their carts and brown and pink ice cream cones.
Queso [keh-soh] is cheese in Spanish. It’s the same word in Filipino but spelled phonetically. Keso is one of many Filipino words derived from Spanish like lamesa for table and plato for dish.
The Filipino word for fork is tinidor from the Spanish tenedor, and for spoon, it’s kutsara from cuchara. I still tell time in Spanish every now and then. That was how I first learned how to do it. A las tres y media is half past three, which meant it’s my favorite time of the day — merienda, another Filipino word borrowed from the Spaniards.
Pinoys use Cheddar cheese for ice cream on a hot summer day is pure, simple joy. Heck, even if it is cold and miserable outside I wouldn’t mind getting lost in the salty bits of cheese strewn all over. Queso ice cream makes me happy. The kind of happiness that’s salty and sweet.
Queso or Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature.
Cheese is valued for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese; labels on packets of cheese often claim that a cheese should be consumed within three to five days of opening. Generally speaking, hard cheeses, such as parmesan last longer than soft cheeses, such as Brie or goat's milk cheese. The long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable.
Nutrients in Cheese
Cheese is produced throughout the world; it is an ancient food with origins that predate recorded history. It is a dairy food made from pressed milk curds. Different varieties are made from unripened (fresh) cheese or ripened (aged) cheese.
Cheese is a delicious and nutritious food that is very versatile. You can add it to other dishes or eat it by itself. It’s convenient and portable. There are more than 300 varieties of cheese—including American, Cheddar, Mozzarella and Colby—many of which are available in various flavors, forms (chunks, slices, cubes, shredded, grated, crumbled, sticks, spreads) and packages to meet consumers' needs.
Health Benefits of Cheese
Cheese contains a host of nutrients like calcium, protein, phosphorus, zinc, vitamin A and vitamin B12. Calcium is one of the nutrients most likely to be lacking in the American diet. According to government statistics, nine out of 10 women and six out of 10 men fall short of calcium recommendations. The high-quality protein in cheese provides the body with essential building blocks for strong muscles. For a complete listing of the nutrients in cheese, see the table below.
If you are lactose intolerant, many cheeses, particularly aged cheeses such as Cheddar and Swiss, contain little or no lactose and are often well tolerated.
For the past 30 years or so, saturated fat—found in meats, eggs, cheese, butter, whole milk, lard and some oils—was considered a primary cause of heart disease. New research, however, is showing that saturated fat has a minimal impact on heart disease risk, which is changing the "saturated fat is bad" paradigm and allowing people to enjoy more cheese and other favorite foods. Further research is needed showing significant scientific agreement.
Cheese Making Process - Video
By SomersetDairyCareers
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