What queso fresco means
Queso fresco, meaning fresh cheese in Spanish, is a soft, white cheese widely used in Mexican and Latin American cooking. It is usually made from cow’s milk, sometimes mixed with goat’s milk, which is curdled with rennet, then drained and lightly pressed. It is not aged, so it is moist, mild, milky and slightly salty, with a soft, crumbly texture similar to a mild feta or farmer’s cheese. Queso fresco is used mainly as a finishing cheese.
It is crumbled over tacos, enchiladas, tostadas, refried beans, chilaquiles, salads, soups and grilled corn, adding a fresh, creamy, slightly salty contrast to spicy and rich foods. It is also stuffed into chillies, tamales and quesadillas, and sometimes served on its own with fruit, honey or bread. It softens and turns creamy when heated but does not melt into long strings like Oaxaca cheese or mozzarella, so it holds its shape in hot dishes. Queso fresco is closely related to other Latin American fresh cheeses, such as queso blanco and queso panela, and the names are sometimes used loosely.
In Britain, it can be found in some supermarkets, Latin American shops and online, and mild feta is a common substitute. Because it is fresh, it is best used soon after buying. You will see queso fresco in Mexican recipes.