Queso, Queso! Spanish for “Cheese.”
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Queso fresco is a delightful, salty-sour, yet sweet, light, creamy, not rich, accent for a great number of foods. Crumble it and sprinkle it. It’s divine with a splat of tangy salsa on it. Eat it plain or fry it, because it softens with heat but does not melt! Pronounced “KAY-soh.” Queso fresco translates from the Spanish to “cheese, fresh,” and it’s made from cow’s milk.

Queso fresco originated in Spain and gradually moved to South America and Mexico and is just now establishing itself in the U.S. It is similar to India’s Paneer cheese. For years, it was Mexican custom for cooks to make their own queso fresco well before eating, letting it hang to drain until time to eat. It then became important to refrigerate it quickly after its whey has been drained.

Queso Fresco is lower in fat and sodium than aged cheeses. It is also made without rennet or bacterial cultures added.

Because this unique cheese is not aged and is less salty in flavor. Purchase it from most grocers’ cheese section in small tubs or rounds. Store leftover cheese tightly wrapped and observe date on package, a matter of days unlike aged cheeses such as Cheddar.

USES QUESO FRESCO AS A TOPPER OR INGREDIENT IN:

Soups
Beans
Tortillas
Vegetables
Salads
Deep fry it
In mashed potatoes with caramelized onions
Posole  with hominy, chilies and chorizo
Stuff chilies for rellanos
Quesadillas
Rice dishes
Mix with salsas and spread on tortillas and flatbreads
Egg dishes
Polentas
With meats and poultry
Appetizer with watermelon and mint
Fresh corn with lime juice and chili
Traditional Mexican dishes
Peruvians make a spicy sauce with queso fresco and serve over boiled potatoes.

Queso Fresco recipes by Allrecipes.

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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