Platter of Queso Fresco

This popular Mexican-style cheese is snow white, very soft, moist and mild in flavor. It has a fine texture that makes it ideal for crumbling over salads and enchiladas, and stirring into refried beans and other cooked dishes. When heated, it softens and becomes creamy, but doesn't melt. Like other fresh cheeses (queso fresco actually translates as "fresh cheese"), it is lower in fat and sodium (despite its salty flavor) than aged cheeses. It is sold in various shapes and sizes, most commonly in rounds, but it may also be packaged in cottage cheese-like tubs.

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Appearance

Snow white.

Texture

Firm, crumbly, softens but does not melt.

Flavor

Slightly salty, with a mild tangy taste.

Serve.


Queso fresco is classically used in the filling for chile relleños and quesadillas. For a snack, heat some on corn tortillas and top with a dollop of salsa. Crumble and sprinkle on dishes like enchiladas and tamales, as well as soups like black bean and tortilla. It also makes a tasty addition to cold vegetable salads. Since queso fresco is best when fresh, the cheese should be purchased on the day it is to be used. It can be kept wrapped in the fridge for several days, but it will start to lose texture and flavor.

Pair.


Beer: Pilsner, Lager
Wine: Chardonnay

Cook.

How should you prep your cheese for best incorporation in your dish?
  Cold Surface Broil Oven-Recipe Oven-Surface Direct Heat
Sliced iconSliced
Cubed iconCubed
Shaved iconShaved
Shredded iconShredded
Grated iconGrated
Crumbled iconCrumbled
Spooned/Spread iconSpooned/Spread

Performance Notes -

Recipes with Queso Fresco


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