Description

Mexican cheese known as queso fresco literally translates to "fresh cheese." A variety of white cheese known as queso fresco is created from cow's milk alone or with goat's milk and is then acidified using rennet, lemon juice, or vinegar. The acid has two functions: it makes the milk curdle and imparts a tart flavor to queso fresco.

Because it is soft, moist, and crumbly, queso fresco is ideal for topping beans and antojitos. Queso fresco is most frequently used in the form of crumbles as a garnish on all kinds of Mexican food, including enchiladas, tacos, elote, huevos rancheros, and cooked black beans.