What Is Queso Fresco? (2024)

FAQs

What is queso fresco? ›

Queso fresco is a Mexican cheese whose name literally means “fresh cheese.” Queso fresco is a type of queso blanco, or white cheese, made from cow's milk alone or from a combination of cow and goat milk, and acidified with rennet, lemon juice, or vinegar.

Substitutes. Queso fresco and queso blanco can be used pretty much interchangeably. If you cannot find Mexican cheeses, feta makes the closest approximation. Aged goat cheese and strained ricotta can also be used in place of queso fresco, most appropriately as a topping or a stuffing, respectively.

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.

The difference between the two comes down to origin: Queso Fresco comes out of Spain and Mexico, while feta comes from Greece. Both kinds of cheese are mild, crumbly, and soft. That said, feta can sometimes be a bit saltier than its Mexican counterpart.

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.

Eat queso fresco only if it's made from pasteurized milk, especially if you are pregnant. Buy queso fresco in the refrigerated area of the supermarket.

Queso fresco is unaged, which lends it a soft, moist texture similar to crumbly, low-moisture mozzarella. While it does soften and even brown when heated, it's not actually a melting cheese, so it's not ideal for quesadillas.

Queso Fresco, Ricotta, and the Indian cheese Paneer all have identical recipes, and all have the same ingredients. The only difference is how much moisture is left in the cheese when you serve it. Ricotta is spoonable, queso fresco crumbles, and you can slice paneer.

Queso Blanco

Translated to “white cheese,” this option is yet another crumbly cheese for Mexican food. It's softer than Cotija, making it a more subtle option for refried beans, salads, and enchiladas. Queso Blanco is unique in that it melts well without melting completely.

What kind of cheese do Mexican restaurants use for nachos? ›

Asadero Cheese

It elicits a subtle tanginess that offers a little more dimension than Oaxaca cheese. Because of its spectacular melting properties, it's an ideal base for queso on nachos, burritos, tacos, enchiladas or any Mexican dish.

To make the traditional Mexican restaurant style queso blanco, use white American cheese. It melts the best. You can also mix in a small amount of Mozzarella, pepper jack, or Monterey jack to enhance the flavor.

What Does Queso Fresco Taste Like? Queso fresco is mild with a light salty taste. Because of their similar tangy flavor, queso fresco compares to light feta cheese.

Queso fresco is as the name implies — fresh. At most, it's aged a few days. Cotija, however, is aged 2-12 months, creating its signature texture and grate-friendly texture.

Queso Fresco, Ricotta, and the Indian cheese Paneer all have identical recipes, and all have the same ingredients. The only difference is how much moisture is left in the cheese when you serve it. Ricotta is spoonable, queso fresco crumbles, and you can slice paneer.

Queso Fresco is a soft, fresh Mexican cheese traditionally made from raw cow milk or a combination of cow and goat milk. In the U.S., pasteurized versions are the most common.