Fresh cheese
Queso fresco
Mexico and Latin America. A fresh cheese across Mexico, Central and South America.
Profile
- Milk
- Cow's milk (sometimes with goat's).
- Pasteurisation
- Choose pasteurised: unpasteurised queso fresco has been linked to Listeria outbreaks.
- Texture
- Soft-firm, crumbly, moist.
- Flavour
- Mild, milky, lightly salty.
- Aroma
- Fresh milk.
- Rind
- None.
- Typical maturation
- None
Tasting & pairing
Crumble over something warm: it softens but doesn't melt. Use the tasting wheel.
Food
- Black beans
- Tacos and enchiladas
- Elote
- Salsa verde
Drinks (non-alcoholic)
- Agua fresca
- Horchata
- Limeade
Storage: Refrigerate; use within about a week.
How it's made
- Method
- Milk is set with rennet (often with a little culture), cut, drained, salted and lightly pressed.
- Cultures
- Optional mesophilic culture.
- Coagulation
- Rennet
- Curd handling
- Curds milled and salted.
- Pressing
- Light pressing.
- Salting
- Salt mixed into the curds.
- Ageing
- None.
At home: Beginner home make
A simple fresh rennet or acid cheese.
Home recipe: Simple fresh cheese (farmer's / queso fresco-style)
Recipes on FriendsPantry that use it
Sources
- Cheese Making Technology e-book — University of Guelph, Food Science
- Molds on Food: Are They Dangerous? — USDA Food Safety and Inspection Service
- Foods to avoid in pregnancy (cheese guidance) — NHS (UK)
Guidance changes: check the source for current wording. Original text; figures quoted from the sources where stated.