We are now officially loco for homemade latin cheeses, thanks to Part 2 of our cheese series with The Milk Maid and CUESA. Louella Hill showed us how these Latin-style cheeses are known for their creamy freshness and beautiful simplicity, and that they truly let the milk sing. We fried up queso blanco for our taste test, while we heated fresh Saint Benoit milk to make our own queso fresco. We also devoured tacos made with fresh corn tortillas and filled with cheese, avocado, cilantro and loroco. These cheeses are often made at home or in micro batches throughout Central and South America, and now we are all able to make them in our own homes! The participants left with a take-home kit with lipase enzymes, rennet, and recipes.