Panela cheese

Although it becomes softer when heated, it generally retains its shape instead of melting into a gooey texture like some other types of cheese.

[4] As is the case with many Mexican varieties of cheese, the exact origin of panela is not entirely agreed upon.

Some place its origin in the Balkan peninsula or the Mezzogiorno, where other rustic cheeses are moulded in baskets.

Others, however, argue that the name was derived from its physical resemblance to piloncillo, another name for unrefined whole cane sugar which is commonly known as panela in large parts of Mexico.

[5] In markets it is sold as a white, inverted conical cheese, in pieces roughly between 500 g (18 oz) and 2 kg (4.4 lb) in weight.