Exploring Fresco: A Classic Italian Cheese Variety

Queso fresco, which translates to fresh cheese, is a mild, soft, and crumbly Mexican cheese. It is traditionally made from raw cow's milk or a combination of cow and goat milk. In the US, however, it is more common to find pasteurized versions of the cheese in grocery stores. Queso fresco is a versatile cheese that can be used in a variety of dishes, from heavy entrees like enchiladas to lighter dishes like salads. It is known for its salty-sour kick and creamy texture, though it does not melt easily.

Queso Fresco's origin

Queso fresco, which translates to "fresh cheese", likely originated in Spain but is commonly associated with Mexican cuisine. It is a mild, soft, and crumbly cheese similar to feta, fresh goat cheese, ricotta, pot cheese, farmer cheese, Indian paneer, and Eastern European quark. It is traditionally made from raw cow's milk or a combination of cow and goat milk. In Mexico, it is usually made with raw cow's milk and occasionally with goat's milk, while versions produced in the United States start with pasteurized cow's milk.

Queso fresco is one of Latin America's most popular cheeses, but it is often found under different names in different regions. For example, in Mexico, it is sometimes referred to as queso blanco, or "white cheese". However, the term queso blanco can refer to a wide range of Latin American fresh cheeses, coagulated with different methods. In Brazil, white cheese is called queijo branco, while in the Dominican Republic, it is called queso frito and is used for frying. In Puerto Rico, queso blanco is also used for frying and is typically paired with guava paste. Venezuelan cuisine has a large diversity of white cheeses, varying in texture and flavor, usually named after a geographical region.

The process of making queso fresco is quite simple. Milk is acidified with an acid such as lemon juice or vinegar and left to curdle, then strained in cheesecloth and pressed. The cheese can be sold immediately or aged for a few days before being packaged for sale. Traditional queso fresco doesn't last very long, but the pasteurized versions found in grocery stores have a longer shelf life.

How it's made

Queso fresco, or "fresh cheese", is a mild, soft, and crumbly Mexican cheese. It is made from cow's milk, or a combination of cow and goat's milk. In the US, it is more common to find pasteurised versions of the cheese.

The process of making queso fresco is simple:

• First, milk is heated to 185-190°F.
• An acidifying agent, such as vinegar or lemon juice, is added to the milk to make it curdle.
• The mixture is left to sit for 20 minutes.
• The curds are then separated from the whey, using a strainer and cheesecloth.
• The curds are then seasoned with salt and kneaded by hand, until the mixture is smooth but still crumbly.
• The cheese is then pressed into a mould and wrapped in banana leaves, or parchment paper, and plastic wrap.
• Finally, the cheese is refrigerated for 8 hours before serving.

Queso fresco is not aged, so it can be sold immediately after being pressed and wrapped. However, it can also be aged for a few days before being packaged.

Queso fresco is a versatile cheese, that can be used in a variety of dishes. It is often crumbled on top of Mexican dishes, such as enchiladas, tacos, and empanadas, or used as a stuffing in dishes like quesadillas and chile rellenos. It has a mild, slightly tangy flavour, and a salty-sour kick.

Taste and texture

Queso fresco, which translates to "fresh cheese", is a mild, soft, and crumbly Mexican cheese. It is traditionally made from raw cow's milk or a combination of cow and goat milk. In the US, it is more common to find pasteurised versions of the cheese in grocery stores.

Queso fresco has a fresh, milky, and mildly tangy flavour. It is often described as salty and sour, with a subtle kick. The cheese is creamy, but not rich or buttery, and is similar in taste to feta, farmer's cheese, pot cheese, Indian paneer, and Eastern European quark.

Because of its soft and crumbly texture, queso fresco is often crumbled and sprinkled on top of dishes. It is a popular topping for tacos, enchiladas, and other Mexican dishes, as well as salads, casseroles, and egg dishes. It is also used as a stuffing for dishes like chile rellenos, quesadillas, and tamales, as it does not melt easily. When heated, it turns a nice golden brown colour.

Queso fresco is a versatile cheese that can be used in a variety of dishes, from light salads to heavier entrees like enchiladas. It is a great choice for those who are conscious about maintaining a healthy diet, as it has lower sodium and fat content than other aged cheeses.

How to serve it

Queso fresco is a Mexican fresh cheese that is typically made from raw cow's milk or a combination of cow and goat milk. It is a versatile cheese that can be used in a variety of dishes, from heavy dishes like enchiladas and huevos rancheros to lighter fare like salads or grilled vegetables. Here are some ways to serve queso fresco:

Crumble on Top of Dishes

Queso fresco is often crumbled on top of dishes like enchiladas, tacos, chile rellenos, quesadillas, and tamales. It adds a subtle salty, sour, and milky flavour to spicy Mexican dishes. It also provides a nice contrast of textures with its soft and crumbly nature.

As a Stuffing or Filling

Despite not melting, queso fresco is an excellent choice for stuffing or filling in dishes like chile rellenos, quesadillas, tamales, enchiladas, and taquitos. It softens at high temperatures, making it perfect for fillings.

Garnish on Soups

Queso fresco makes a great garnish for chilled summer soups or tortilla soup. Its salty-sour kick and creamy texture will elevate any soup.

With Fruits and Vegetables

Queso fresco pairs well with fruits and vegetables. Try it with watermelon and mint for a light appetizer or dessert, or serve it with corn on the cob, lime, and butter. You can also sprinkle it on roasted vegetables or add it to a garden salad.

With Eggs

Queso fresco is a tasty addition to egg dishes like scrambled eggs, omelettes, or a breakfast torta. It can also be rolled up in warm tortillas for a quick snack.

Other Ideas

Queso fresco can be sliced into slabs and pan-fried, baked into cornbread, or sprinkled on roasted chicken. It is also a tasty topping for casseroles, beans, and potatoes.

Storage

Queso fresco is a soft, fresh, mild, and tangy white cheese that is a staple in Mexican cuisine. It is traditionally made from raw cow's milk or a combination of cow and goat milk. In the US, it is more common to find pasteurized versions of the cheese in grocery stores.

Queso fresco should be stored in the refrigerator at a temperature of 35°F to 40°F (1.7°C to 4.4°C) to maintain optimal freshness. This temperature range slows down bacterial growth without freezing the cheese.

For store-bought queso fresco, it is best to keep it in its original packaging until you are ready to use it. Once opened, wrap it tightly in plastic wrap or place it in an airtight container. Place it in the main body of the fridge, not in the door, as temperatures fluctuate more there.

If you have made your own queso fresco, wrap it in wax paper first, then cover it with plastic wrap. This extra layer of protection will help maintain the right moisture level while preventing unwanted odours from seeping in.

Properly stored, opened queso fresco will last 1-2 weeks in the fridge, while homemade versions will last 3-5 days. If you are storing store-bought queso fresco, it can be kept for up to 2 weeks beyond the sell-by date if unopened and stored in the fridge.

You can also freeze queso fresco, although this will alter the texture of the cheese, making it more crumbly and less creamy. To freeze, cut the cheese into small portions, wrap them tightly in plastic wrap, and place them in a freezer bag. It can be stored in the freezer for up to 2 or 3 months. When you are ready to use the frozen cheese, thaw it slowly overnight in the refrigerator. Use the cheese within 2-3 days of thawing.

Signs that your queso fresco has spoiled include a sour odour, mould growth, and a slimy texture. If you see or smell any of these signs, discard the cheese immediately.

Frequently asked questions