Made of fresh cow’s milk, queso fresco is similar to feta in its salty and crumbly texture. It’s a delicious topping for tacos, enchiladas, and other popular Mexican dishes.
Read on to learn more about queso fresco and how to prepare some delicious queso fresco recipes.
What is Queso Fresco?
This is a soft Mexican cheese that is typically made from raw cow’s milk. It is sometimes made with both cow and goat milk combined. Most American versions of queso fresco are pasteurized.
What Can Queso Fresco Be Used For?
This cheese gets soft when heated but is actually tough to melt. It’s best to slowly melt it over low heat for a thick and creamy dip or sauce. It is common for it to remain somewhat chunky even when melted. It can also add to a delicious filling for stuffed chiles, quesadillas, or burritos.
Best Queso Fresco Recipes
A creamy and delicious dip for chips or crisp vegetables, this queso dip recipe is simple and scrumptious. It can also be used as a topping on tacos or enchiladas.
Just when you thought cheese couldn’t get any better, you discover fried cheese. And yes, it is that delicious.
This Mexican breakfast is a hearty and satisfying start to the morning! Low-carb and keto-friendly, this cheesy scrambled egg dish is one the whole family will enjoy.
This queso romaine salad is the perfect side for a Mexican dinner like enchiladas, tacos, or burritos. With queso fresco and cotija cheese, this salad is creamy, salty, and savory.
Veggie tacos are ultra-delicious and this recipe is the proof. Made with caramelized onions, queso fresco, and rich salsa, this recipe promises tasty Mexican tacos even meat lovers can appreciate.
This chicken tortilla soup is hearty and delicious. The perfect topping? Some crumbled queso fresco, of course!
Spicy and delicious, these smoky chipotle chicken tacos are loaded with flavor. The best part? They only take 30 minutes to prepare and the secret to their impeccable taste is crumbled queso fresco!
This traditional Mexican dish is a great breakfast idea alongside eggs or refried beans. Come to think of it…it makes a pretty good lunch or dinner option, too! In just 30 minutes, this crispy, vegetarian, and gluten-free meal is ready to plate and serve.
With only a handful of ingredients and 20 minutes to spare, these pork tacos are ready to serve. They look as beautiful as they taste!
Made with roasted corn, tomatoes, cilantro, jalapeno, and queso fresco, this salad makes for a filling and satisfying summer side.
Made of corn tortillas that have been dipped in a flavorful bean sauce and stuffed with cheese, this vegetarian recipe is one the whole family will devour in no time.
A simple weeknight meal, this chicken and black bean filling makes for delicious enchiladas you won’t be able to resist! Top with queso fresco for a salty edge and authentic flavor.
Tamales are a common Mexican dish, often prepared specifically for Dia de los Muertos. Made with salty queso fresco, this dish is always comforting and delicious.
Healthy, savory, and delicious this fluffy quinoa dish is a Mexican delicacy, Made with fresh veggies, grilled chicken, and creamy avocado, this dish is so hearty, it’s a meal all on its own.
Spicy and delicious, this queso chorizo is a combination of smoky, salty, and cheesy. What more could you ask for?
Corn tostada with refried beans, zesty salsa, and a fried egg, this Mexican dish is sprinkled with some queso fresco for added flavor. For any meal of the day, this tasty dish is always a winner.
How To Make Queso Fresco
- 1 gallon milk
- 1/2 cup lemon juice
- 2 teaspoons sea salt
- Add four layers of cheesecloth to a colander.
- In a heavy-bottomed pot, heat milk to 165F degrees. Remove from heat when the temperature is reached.
- Stir in lemon juice slowly and allow milk to separate into curds. If this doesn’t happen, stir in more lemon juice, only adding a single teaspoon at a time. Allow the cheese to set for 20 minutes.
- With a slotted spoon or skimmer, collect the curds and place them in the colander. Add salt and mix thoroughly.
- When the cheese is drained and cool enough to touch, lift the edge of the cheesecloths and squeeze out excess liquid.
- Place the cheese, still tightly wrapped in the cheesecloth, back into the colander and place a heavy pan on top of it. Allow the cheese to sit for about an hour and a half to achieve desired consistency.