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What’s Queso Fresco? | Kitchn


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Queso Fresco is a Mexican cheese historically created from uncooked cow milk or a mixture of cow and goat milk. It might rival goat cheese, feta, and ricotta as among the best cheeses to have available throughout scorching summer time months, when lighter, contemporary cheeses make the very best accompaniment to grilled meals and summer time greens.

So how will you incorporate it into your cooking?

Queso fresco — “contemporary cheese” — is a Mexican cheese, historically created from uncooked cow milk or a mixture of cow and goat milk. Within the States, we’ll more than likely discover pasteurized variations.

The flavour is fairly innocuous — contemporary, brilliant, milky, and gentle — however is an ideal complement to a wide range of dishes, by both offering distinction to a heavier dish like enchiladas or huevos rancheros, or by complementing one thing equally gentle, like salads or grilled greens. Queso fresco has a trademark salty-sour kick, and whereas it’s creamy by nature of its freshness, it’s not wealthy or buttery tasting.

The Means of Making Queso Fresco

The make course of is straightforward: milk is acidified and left to curdle, after which strained in cheesecloth and pressed. The cheese will be bought instantly or is aged for a couple of days earlier than being packaged on the market. Conventional queso fresco received’t maintain very lengthy, however what we’d discover in grocery shops can, because the cheese is cryovacked in plastic.

Attempt queso fresco rather than feta and even goat cheese. It’s nice with egg dishes or as a garnish on chilled summer time soups. One in all our favourite methods to serve it’s with watermelon and mint, for a light-weight appetizer or dessert. Even higher is with corn on the cob, lime, and butter (see beneath).

• Discover it! Queso Fresco (plus queso blanco and queso blanco with chiles and epazote), $14.90 /lb at Mozzarella Firm

(Picture: Mozzarella Firm)

Nora Singley

Contributor

Nora Singley was once a cheesemonger and the director of schooling at Murray’s Cheese Store. Till not too long ago she was a TV chef on The Martha Stewart Present. She is at the moment a contract meals stylist and recipe developer in New York.



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