Fresh Cheeses Similar To Queso Fresco: A Comparison

Queso fresco, or fresh cheese in English, is a soft, mild, unaged cheese with a crumbly texture and a tangy, salty taste. It is a staple in Mexican cuisine, often used as a topping or filling for tacos, burritos, enchiladas, salads, and more. While it softens when heated, it does not melt or stretch like other cheeses. If you're looking for a similar cheese to use in your cooking, there are several alternatives that offer comparable flavours and textures.

How to make queso fresco

Queso fresco is a popular Mexican cheese that is easy to make at home. It is a fresh, crumbly, and mild cheese that is versatile and can be used in various Mexican dishes. Here is a step-by-step guide on how to make queso fresco:

Ingredients and Equipment:

You will need the following ingredients to make queso fresco:

• Whole (full-fat) cow's milk or goat's milk
• A coagulating agent such as vinegar (white distilled vinegar or apple cider vinegar) or citrus juice (lemon juice or lime juice)
• Salt (preferably non-iodized salt like Kosher salt)

In terms of equipment, you will need:

• A large pot or Dutch oven
• A thermometer (preferably a digital thermometer for accurate readings)
• A colander
• Cheesecloth or a clean sackcloth dishtowel
• A large bowl (optional)

Step 1: Heat the Milk:

Place the milk in a large pot on medium heat. Heat the milk to a temperature between 165°F to 185°F (74°C to 85°C). Stir the milk frequently to avoid scorching and imparting a bitter flavor.

Step 2: Add the Coagulating Agent and Salt:

Once the milk reaches the desired temperature, remove it from the heat. Add the vinegar or citrus juice and stir gently. You can adjust the amount of acid used, usually between 2/3 cup to 3/4 cup, depending on your preference for a more tangy flavor. Add salt to taste, usually around 1-1.5 teaspoons.

Step 3: Let the Mixture Sit:

After adding the vinegar and salt, let the mixture sit uncovered for at least 5 minutes and up to 20 minutes. This allows the curds to separate from the whey.

Step 4: Strain the Curds:

Line a colander with cheesecloth and place it over a large bowl if you want to collect the whey. Using a slotted spoon or wire skimmer, transfer the curds to the prepared colander. Cover the exposed top with plastic wrap and let it drain for about 20 minutes for pressed cheese or an hour for fresh curds.

Step 5: Gather and Press the Curds:

For pressed cheese, gather the curds into a ball in the middle of the cheesecloth. Press them into a desired shape, such as a hockey-puck or flat disc shape. Tie the cloth closed around the cheese.

Step 6: Weight and Drain the Cheese:

Place the bound cheese back into the colander and put a weight on top to help press and drain the cheese. You can use a small plate weighed down with a mason jar of water, cans of food, or any other weight of a few pounds. Let it sit until the cheese reaches your desired texture, usually around an hour to an hour and a half.

Step 7: Refrigerate and Serve:

Your homemade queso fresco is now ready to be enjoyed! Place the cheese in an airtight container and refrigerate until ready to use. It is best used right away but can be stored in the refrigerator for up to a week.

Queso fresco is a versatile cheese that can be used in a variety of dishes. It is commonly used as a topping for tacos, nachos, enchiladas, tostadas, salads, and soups. It can also be added to burritos, pasta, risotto, meats, and fish. Enjoy experimenting with your homemade queso fresco!

Where to buy queso fresco

Queso fresco, also known as queso blanco, is a Mexican staple and one of the country's most popular cheeses. It is a mild, milky, crumbly, and fresh cheese with a slight salty tang. It is traditionally made with a blend of raw cow and goat milk, and is un-aged.

If you are in the US, you can find queso fresco at Walmart, Target, and Amazon. The Cacique brand is available at both Target and Walmart, while El Mexicano and La Morenita are stocked by Walmart. You can also find it at most supermarkets in Texas. If you are elsewhere, try looking for ethnic markets or larger chains with a Hispanic or Mexican food section.

Substitutes

If you can't find queso fresco, you could try one of the following similar cheeses:

• Queso blanco
• Paneer
• Mild feta
• Monterey Jack
• Ricotta salata
• Farmer's cheese
• Halloumi
• Tofu

Why queso fresco doesn't melt

Queso fresco is a Mexican cheese that is traditionally made with a blend of raw cow and goat milk. It is a mild, fresh, un-aged cheese with a flavour similar to fresh mozzarella. However, unlike mozzarella, it does not melt. When heated, it becomes softer but does not create a stretchy cheese pull. This is because of its low moisture content.

Queso fresco is made by curdling warm milk with an acid such as lemon juice or vinegar. The curds are then pressed together into a ball. This simple process of making the cheese means it is easy to make at home. However, it also means that the cheese does not last long in the fridge—it tends to spoil and mould quickly.

Queso fresco is often used as a topping for Mexican dishes such as tacos, tostadas, salads, and soups. It can also be used as a filling for chiles rellenos, quesadillas, and burritos. Its mild flavour and milky texture make it a good substitute for feta, goat cheese, and ricotta.

If you are looking for a substitute for queso fresco, there are several similar cheeses that do not melt:

• Paneer—an Indian cheese made in a similar way to queso fresco
• Ricotta salata—a firmer version of ricotta
• Farmer's cheese—similar to ricotta salata but often slightly saltier
• Halloumi—a non-aged, non-melting cheese popular in Cyprus and the Middle East
• Tofu—not a cheese, but a dairy-free alternative with a similar texture to queso fresco

How to substitute queso fresco

Queso fresco is a soft, mild, fresh cheese that is popular in Mexican and Latin American cuisine. It is traditionally made from a blend of cow's milk and goat's milk, but sometimes sheep's milk or buffalo milk are used. It has a creamy, moist texture that pairs well with spicy dishes. This cheese can be easily crumbled or shredded, making it a versatile topping or ingredient.

• Mild Feta Cheese: Feta has a similar texture and salty tang to queso fresco. It can be crumbled before adding to dishes such as tacos, enchiladas, and quesadillas.
• Goat Cheese: Goat cheese provides creaminess and tang and can be used in a 1:1 ratio with queso fresco. It is stronger in flavor, so use less if the flavor is too assertive. It works well in burritos, nachos, and chili.
• Halloumi: Halloumi has a mild flavor and holds its shape when cooked, making it a good substitute for dishes like fajitas, tacos, and nachos. Slice it before sautéing or grilling.
• Monterey Jack Cheese: A good substitute for dishes like quesadillas, burritos, and enchiladas, as it has a similar melty, mild taste. Shred or crumble it first and use a 1:1 ratio.
• Cotija Cheese: This Mexican cheese is similar to queso fresco in texture but is firmer and saltier. It works well as a topping for dishes like tostadas, gorditas, and sopes. Crumble it over the dishes and use a 1:1 ratio.
• Queso Blanco: Another Mexican cheese that is mild like queso fresco but denser. It can be diced or crumbled and used in enchiladas, quesadillas, and tostadas. Use the same amount as queso fresco.
• Paneer: A mild, fresh cheese with a crumbly texture, paneer works well in tacos, nachos, and stuffed poblanos. Drain and crumble it before using in a 1:1 ratio.
• Ricotta Cheese: For a creamy, mild flavor, use ricotta. Drain excess liquid from the ricotta first and use a 1:1 ratio. It works well in enchiladas, burritos, and quesadillas.
• Pot Cheese: This cheese has a similar fresh, mild taste to queso fresco. Drain and crumble it before using in a 1:1 ratio. It is a good substitute for enchiladas, pupusas, and tamales.
• Farmer's Cheese: This cheese is mild, soft, and crumbly, similar to queso fresco. Crumble it before using in pupusas, tacos, and gorditas. Use the same amount as you would queso fresco.
• Queso Oaxaca: A mild, melty cheese that can be shredded or diced and used in quesadillas, chilaquiles, and enchiladas. Use a 1:1 ratio.
• Mild Cheddar: Can be shredded and used in chilaquiles, quesadillas, and nachos. Use a 1:1 ratio.
• Mozzarella: A fresh cheese with a mild, milky flavor that melts well. Shred or dice it first and use a 1:1 ratio.
• Asadero: A creamy, melty cheese with a mild taste. Shred it before adding to hot dishes in a 1:1 ratio.
• Provolone: A smooth, mild cheese that can be sliced or shredded. Use a 1:1 ratio.
• Cottage Cheese: When drained thoroughly, cottage cheese can have a similar texture to queso fresco. Press it through a sieve to remove excess moisture and use the same amount as called for. Because it's creamier, use a bit less.
• Ricotta Salata: A dense, crumbly, mild, fresh cheese with a subtle saltiness. It lends itself well to dishes that require crumbling or grating, such as quesadillas, tacos, enchiladas, and salad toppings. Use a 1:1 ratio, but because it's denser, you may use less by volume.

Dishes that use queso fresco

Queso fresco is a Mexican staple, often used as a topping or filling for a variety of dishes. It is a fresh, milky, crumbly, and mild cheese, similar to feta but less tangy. It is also known as queso blanco or "white cheese".

Queso fresco is very versatile and can be used in many different dishes, including:

Tacos

Queso fresco is a popular topping for tacos, adding a salty, creamy element. It pairs well with a variety of taco fillings, such as chicken, pulled pork, vegetables, or beans.

Enchiladas

The cheese is also commonly used in enchiladas, either as a filling or a topping. It adds a salty, creamy flavour and a crumbly texture to the dish.

Chilaquiles

Chilaquiles are a gluten-free, vegetarian dish made with crispy tortilla chips smothered in a green chile sauce. Queso fresco is often used as a garnish, along with cilantro and a fried egg.

Tostadas

Queso fresco is a great addition to tostadas, which are similar to tacos but with a crispy crust. It can be used as a topping, adding a salty, creamy element to the dish.

Soups

The cheese is also commonly used in soups, such as tortilla soup or chicken tortilla soup. It adds a creamy, salty flavour and a crumbly texture.

Salads

Queso fresco is a popular topping for salads, such as a romaine salad or a Mexican street corn salad. It adds a salty, creamy, and crumbly element to the dish.

Desserts

The cheese can even be used in desserts, such as bunuelos colombianos (Colombian cheese fritters) or queso fresco sugar cookies. It adds a unique, salty flavour to sweet dishes.

Frequently asked questions