Queso de mano (literally - "Hand made cheese") is a type of soft, white cheese (queso fresco) most commonly associated with Venezuelan cuisine. It is most commonly used as a filling for arepas and cachapa. The taste and consistency of the cheese most closely resembles that of mozzarella.
Queso de mano is prepared using a combination of cow's milk and ewe's milk curd. The resulting product is called cuajada. Once this step is attained, the cuajada is mixed with hot water to ensure the elasticity of the cheese. The mixture is then cooled in special molds which give the resulting cheese a roughly spherical appearance. [1]
A local version of the cheese, called queso guayanes is popular in the state of Bolivar.