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Queso fresco warms and softens (but doesn't melt) when
heated. It's a favorite filling for chili peppers, enchiladas and
tamales.
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One of the most favorite Mexican cheeses, queso fresco is a fresh white
cheese made from cow, sheep or goat's
milk. With a texture similar to
farmer's cheese, it has a mild and pleasantly salty flavor with a hint
of fresh acidity.
Queso fresco is firm enough to slice, but crumbles readily between the
fingers. And when heated, the cheese warms and softens but does not
melt or run. It's an excellent choice for topping salads, soups and
beans or stuffing
enchiladas,
quesadillas and
chiles rellenos.
Varieties
A variety called
queso fresco de oveja is made solely from sheep's milk, creating a
custard-like texture and somewhat smoky flavor. Often used as a garnish
or sandwich cheese, it is also available flavored with
herb or
garlic
seasonings.
Buying Tips
Queso fresco is available in
cottage cheese-style tubs at Latin markets and many supermarkets.
Storage Tips
Tightly cover, keep refrigerated and use within one week.
Usage Tips
• Slice and serve with refreshing tropical
fruits.
• Crumble and stir into
refried beans while cooking.
• Cut into large cubes and throw onto a hot frying pan until browned on
all sides. Enjoy plain as an appetizer or dipped in
powdered sugar for
dessert.
Substitution Tips
When queso fresco is not
available, substitute another fresh Mexican cheese such as queso blanco
or Panela. You can also try the salty, crumbly Greek
Feta.
Try one of our favorite queso fresco recipes:
Grilled Vegetable Salad with Queso Fresco and Red Pepper
Enchiladas Verdes (Green Chicken Enchiladas)
Soft Fried Tortillas
