Queso Blanco in Mexican cheese terms is a fresh cheese made from skim cow’s milk.
The cheese is white, creamy, and crumbly.
Traditionally, lemon juice was used to be used coagulate it, giving its taste a lemon tang. Commercially though, rennet is now used, so the fresh tang is mostly missing. Homemade and artisanal versions may still use lemon juice.
Note that in Mexican cheese parlance, this does differ from queso fresco.
Queso Blanco gets creamy and soft when heated, but doesn’t melt or lose its shape. This makes it good to use inside stuffed foods, as it won’t melt out of them during cooking.
The name just means “white cheese” in Spanish.