Queso Fresco

Queso fresco is a soft, fresh white cheese with a crumbly, slightly springy body. It tastes mild and milky with a gentle saltiness and a clean lactic aroma; it softens when heated but does not melt. Commonly crumbled over tacos, enchiladas, beans, and salads, and sold in small rounds, wedges, or pre-crumbled packs. Some versions use animal rennet, so it is not always vegetarian.\n\nOriginating in Mexico, the style developed as a quick, fresh farm cheese set with acid or small amounts of rennet and spread across Mexican and Central American cuisines. Modern production ranges from small creameries to large dairies, typically using pasteurized cow's milk and light pressing.