Queso fresco is a fresh Mexican cheese traditionally made with raw cow’s milk that literally translates to “fresh cheese.” It has a signature tangy, bright, salty flavor that provides a lovely contrast to dishes like enchiladas and huevos rancheros, but also plays well with lighter dishes like salads or fruit-based sides and salsas.
You’ll most often find queso fresco sealed in plastic. If you’re planning to cook with it, queso fresco can be frozen as-is, or snugly re-wrapped and then frozen for up to six months.
Try swapping queso fresco in place of feta or chevre in your next salad.
Milk coagulates when it comes into contact with acid. Try making homemade queso fresco with milk (anything except ultra-pasteurized) and an acid source (like lemon juice or vinegar).
Crumble and sprinkle on grilled corn for a Mexican twist to your typical barbecue.
This cheese is not a melting cheese, so it's best enjoyed as is, or baked.
Try searing sliced queso fresco in olive oil over medium high heat and serve with pico de gallo.
Queso fresco is delicious cold, so it’s a great choice for topping cold summer soups, like gazpacho.
CCheese is a rich source of high-quality protein, the main type being casein. It has some unique health effects and may promote lower blood pressure and increased absorption of minerals from the digestive tract.
Cheese is a concentrated source of vitamins and minerals. It’s high in calcium, vitamin B12, D, and A.
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