Requesón
The Spanish and Latin American whey cheese, soft and mild like ricotta.
Also: requeijão, requesón fresco
Requesón is made by reheating the whey left over from cheesemaking, sometimes with a little milk added, until the whey proteins rise to the surface as soft white flakes, which are skimmed off and drained. It is the Spanish-speaking world's equivalent of Italian ricotta: moist, grainy, mild and slightly sweet. In Mexico it fills enchiladas, gorditas and tamales, and in Spain it is eaten with honey as a dessert. Portuguese requeijão is related but varies: in Portugal it is a fresh whey cheese, while in Brazil requeijão cremoso is a spreadable cream cheese sold in glass jars. Requesón is eaten within a few days.