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Queso fresco

Eggs & dairy · Fresh cheeses

Queso fresco

Mild, moist, crumbly Mexican fresh cheese that softens but does not melt; crumbled over tacos and beans.

Also called: fresh cheese, queso blanco

A kind of cheese

28 recipes with it

Photo: Geoff, via Wikimedia Commons (CC-BY-SA-3.0)

What it is

Queso fresco ('fresh cheese') is a young white cheese of cow's or mixed milk, lightly salted and pressed but not aged. It is milder and less salty than feta or cotija and softens without melting. Queso blanco is a similar acid-set cheese.

How it’s used

  • Crumbled over tacos, enchiladas and tostadas
  • Topping beans, salads and soups
  • Fillings for chiles rellenos and pupusas
  • Served with fruit or on arepas

Characteristics

Taste
Fresh, mildly salty and milky, with a light tang.
Texture
Soft, moist and crumbly.
When cooked
Warms and softens but holds its crumbles; it can be fried briefly in slices.
Sold as
fresh
Cooking uses
Usually eaten raw, Used as a garnish

Storage

Refrigerated. Highly perishable: keep sealed in the fridge and use within a few days of opening.

Diet, allergens and safety

Contains Milk.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains milk (allergen).
  • Soft fresh cheeses made from unpasteurised milk have been linked to Listeria; buy pasteurised, especially for pregnant people, young children, older adults and the immunocompromised.

Nutrition per 100 g

Energy
299 kcal
Protein
18.09 g
Carbohydrate
2.98 g
Fat
23.82 g
Fibre
0 g
Sugars
2.32 g

USDA FoodData Central: Cheese, fresh, queso fresco.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Feta — Rinsed or soaked briefly to tone down salt; tangier.
  • Ricotta — Drained ricotta salata or firm ricotta; milder.

Related ingredients

Recipes with queso fresco

See all 28

16 more

More fresh cheeses