Inspired by conversations on theFood52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.This articlewas brought to you by our friends at Real California Milk.
Today: Get to know the Fresh Prince of Mexico.
You see queso fresco in so many Mexican dishes—a glorious sprinkling of snow atop a mountain of meat and rice or thick slices mingled with grilled vegetables. But how much do you really know about it?
Spanish for “fresh cheese,” queso fresco is the most commonly used cheese in Mexican cooking. This white cheese is to Mexico as feta is to Greece; if that’s not reason enough to get to know it, we don’t know what is.
The cheese is traditionally made with raw cow milk or a combination of goat and cow milk. Since it’s a mild cheese, it’s very versatile: Its milkiness offsets the heat from chiles and spices typically found in Mexican food, and its bright, slightly sour taste complements fresh salads and balances the richness of heartier dishes. You’re going to want to put it on everything—or use it as a replacement for feta, goat cheese, andricotta.
Before you head to the grocery store, here’s a quick Mexican cheese primer. How does queso fresco stack up against other Mexican cheeses like cotija or oaxaca cheese? Cotija is an aged cheese that is harder and saltier than queso fresco. It is still sprinkled with abundance on salads, enchiladas, and more, but it doesn’t have the same tangy flavor as queso fresco. Oaxaca, on the other hand, most closely resembles mozzarella cheese; it’s super stringy and meltable, making it the best filling for grilled cheese or a quesadilla. Queso Blanco is another type of white cheese but unlike queso fresco, it doesn’t crumble. Quite the opposite in fact—queso blanco holds its shape beautifully. Like halloumi, it’s generally served in its whole form grilled or fried.
But back to what you really came to learn about—queso fresco.
How to Store It
Queso fresco is traditionally consumed fresh, but if you have leftovers, tightly wrap them in plastic wrap and store them in the refrigerator, where they will keep for about two weeks. Because queso fresco is a fresh cheese, it’s more likely to develop mold or a sour, off-putting flavor than a hard, aged cheese like Parmigiano-Reggiano.
Use It As a Topping
Once you’ve acquired queso fresco, how do you use it? It’s most commonly used as a topping (but the good kind of garnish, not the kind that’s just an afterthought).
- Toss it into a salad: Grill and cube watermelon, rip up mint into small pieces (no need to be too precise), and throw in some queso fresco instead of the usual feta option. It’s a bright addition to any summer spread, especially alongside grilled meats
- Use it as a garnish for soup: Queso fresco doesn’t care about temperature. It works beautifully atop a cold summer soup, like gazpacho, or warmer varieties, like tortilla soupand black bean soup. It won’t exactly melt, but the heat from a hot soup will make it just a little bit warmer.
- In the summer, roll it onto corn: Once you’ve lathered your corn with butter, roll it on a plate of queso fresco to cover every kernel. Finish with salt, ground chile, and a squeeze of lime juice for a homemade take on elote, or Mexican street corn.
- Crumble it atop a classic Mexican dish. Mellow out the heat in dishes like chilaquiles verdes, huevos rancheros, tacos, or enchiladas with a sprinkle of queso fresco. The more, the merrier.
Use It As a Filling
Queso fresco gets soft when heated, but it's difficult to melt. You can melt it over low heat for a while in order to make a cheesy dip or sauce, but it may remain chunky. In its soft state, it is commonly used as part of a filling for chiles relleños (stuffed chiles), quesadillas, and burritos.
What's your favorite way to use queso fresco? Tell us in the comments!
This articlewas inspired by our friends atReal California Milk. Look for one of their 25 Hispanic-style cheeses with the Real California seal at your local store.This article was updated in February 2022 by our editors with more recommendations.
FAQs
Since it's a mild cheese, it's very versatile: Its milkiness offsets the heat from chiles and spices typically found in Mexican food, and its bright, slightly sour taste complements fresh salads and balances the richness of heartier dishes.
What is the best way to use queso fresco? ›
All About Queso Fresco
- Toss it into a salad. Grill and cube watermelon, rip up mint, and throw in some queso fresco instead of the usual feta option.
- Use it as a garnish for soup. Queso fresco doesn't care about temperature. ...
- In the summer, roll it onto corn. ...
- Crumble it atop a classic Mexican dish.
Uses. Queso fresco is frequently crumbled on top of dishes right before serving and can be used as a garnish on soups, salads, beans, casseroles, and egg dishes. It crumbles easily and doesn't melt, leaving little nubs of cheese in every bite. Despite being low in sodium, it adds an essence of salt, similar to Parmesan ...
Why can't you eat queso fresco? ›
Protect yourself and your family from unsafe queso fresco! Queso fresco that has not been made properly can cause the disease listeriosis. Listeriosis is very bad for pregnant women and babies. In pregnant women, listeriosis can cause miscarriage, premature birth, or stillbirth.
What is a fun fact about queso fresco? ›
Queso fresco was born as a humble farmers cheese—no complex cheese aging techniques here, just simple and delicious fresh cheese. Queso fresco quickly gained popularity in Mexico and abroad, and today it's one of the most popular cheeses used in a variety of Mexican dishes.
What is the best way to melt queso fresco cheese? ›
Use It As a Filling
Queso fresco gets soft when heated, but it's difficult to melt. You can melt it over low heat for a while in order to make a cheesy dip or sauce, but it may remain chunky. In its soft state, it is commonly used as part of a filling for chiles relleños (stuffed chiles), quesadillas, and burritos.
Why won't my queso fresco melt? ›
Unpressed, it's great for crumbling over soups and salads. But if you're going for slices or cubes you'll need to press it. It's just as tasty either way, but pressed acid-set cheeses like paneer and queso fresco are unique because they won't age and they won't melt.
What illness does queso fresco have? ›
The FDA and CDC, in collaboration with state and local partners, investigated illnesses in a multi-year, multistate outbreak of Listeria monocytogenes infections linked to queso fresco and cotija cheeses manufactured by Rizo Lopez Foods, Inc., of Modesto, California.
How long is queso fresco good for once opened? ›
Queso Fresco 🧀 commercial versions will last longer after opening, but any unbrined fresh cheese should be eaten within a week if not sooner.
Is queso fresco basically mozzarella? ›
The nearest taste you can compare with it is fresh mozzarella or goat cheese. Queso fresco has a different way of creating it, and that's what sets it apart from other well-known cheese. Queso fresco has a bolder, tangier flavor than mozzarella cheese but is smoother and saltier than that of goat cheese.
Serve it alone or as a delicious side to any meal.
What is a good substitute for queso fresco? ›
Queso fresco is available at some supermarkets and at Mexican grocers. Feta cheese makes a good substitute. Opt for a mild one if you can, or soak a block of feta in fresh water to tone down its tanginess. A young ricotta salata (firm Italian cheese sold at most supermarkets) will also work.
What animal does queso fresco come from? ›
What is Queso Fresco? Queso fresco is a type of cheese with strong roots in Mexican cuisine. It is a white crumbly cheese usually made from cow's milk, but it is sometimes made of a mixture of goat's and cow's milk.
How long is queso fresco good for after opening? ›
Queso Fresco 🧀 commercial versions will last longer after opening, but any unbrined fresh cheese should be eaten within a week if not sooner.
Should I shred queso fresco? ›
What is queso fresco and why should I shred it? Queso fresco is a fresh and mild Mexican cheese that is crumbly in texture and slightly salty in flavor. Shredding queso fresco makes it easier to sprinkle over dishes, adding a creamy and slightly tangy taste to your favorite meals.
Is queso fresco supposed to be wet? ›
Queso fresco is a one of many popular Mexican cheeses made from whole milk. It is considered a fresh cheese since it is not and aged cheese and is ready to eat right after you make it. It is soft, moist and crumbly so it works great as a topping for tacos, nachos or sprinkling on salads and soups.
