Queso Fresco
Queso fresco is a fresh cow's milk cheese made by curdling and draining milk with little other processing. Soft, mild and crumbly, it is a staple of Latin American cooking and is eaten within days of being made.
Geoff, CC BY-SA 3.0, via Wikimedia Commons
Key Facts
| Country of Origin | Mexico |
| Specific Origin | Latin America |
| Milk Type | Cow |
| Fat Content | High |
| Moisture Content | High |
| Rind | None |
| Texture | Soft, crumbly |
| Flavor | Mild, Tangy |
| Aroma | Mild |
| Colors | White |
| Forms | Wheel |
| Age | Fresh |
What is Queso Fresco?
Queso fresco belongs to the fresh cheese family, the group in which age is the main thing that sets the style apart. It sits alongside cottage cheese, cream cheese, paneer and fresh chevre.
Production is about as simple as cheesemaking gets. Milk is curdled and drained, and little else is done to it. There is no ripening period and no mold or brine treatment.
The result is soft and mild, the way fresh cheeses generally are, and it works in savory and sweet preparations alike. It is a fixture of Latin American cooking.
Eat it soon after it is made. Fresh cheese carries no preservatives and can spoil in a matter of days, so it needs to be kept cold.
How Does Queso Fresco Compare?
The most relevant cheeses to compare Queso Fresco against.
