Queso Fresco is a soft, moist cheese. Curd-like, light and fresh with a salty and slightly tangy flavor but with more mild, milky notes.

In traditional Mexican cuisine, Queso Fresco is used as a crumbled or cubed topping to balance out the flavors in rich and spicy dishes. It's a perfect stuffing cheese because of its soft yet compact consistency.

Ingredients. Cultured Pasteurized Grade A Milk and Skim Milk, Sea Salt, and Enzymes.

Queso fresco gets soft when heated, but it's difficult to melt. You can melt it over low heat for a while in order to make a cheesy dip or sauce, but it may remain chunky.

Makers of Italian and Mexican style cheeses. In 1973, the de Cardenas family, new immigrants from Mexico saw the opportunity to create a product that was not yet available in the Los Angeles marketplace - queso fresco. They then founded the company and named it “Cacique”.

The name of the cheese alone can give you an idea about its taste. Queso fresco is a literal translation to fresh cheese. This cheese can be made from cow or goat milk and can be sold immediately or aged for a few days compared to many other kinds of cheese that age for a minimum of a couple of weeks to months.

The origin story for queso fresco takes us south of the border to Mexico, where settlers from Spain started making queso fresco in the early to mid-1800s. Queso fresco was born as a humble farmers cheese - no complex cheese aging techniques here, just simple and delicious fresh cheese.

cow's milk In Mexican cuisine, queso blanco is traditionally made from cow's milk, whereas queso fresco ( Spanish pronunciation: [ˈkeso ˈfɾesko]) may be made from a combination of cow's and goat's milk. Some versions of these cheeses, such as Oaxaca cheese, melt well when heated, but most only soften.

Gilbert de Cardenas In October 1971, Jennie and Gilbert de Cardenas immigrated to the U.S. from Cuba. Chasing the American dream, Gilbert worked odds jobs to support his family until he found his opportunity while shopping in a small family grocery.

There's fresh mozzarella, sharp cheddar, sliced American cheese and specialty cheeses like Manchego, smoked gouda, imported Parmesan and queso fresco. Some cheeses are high in calcium and most are gluten-free.

Mexico. In Mexican cuisine, queso blanco is traditionally made from cow's milk, whereas queso fresco ( Spanish pronunciation: [ˈkeso ˈfɾesko]) may be made from a combination of cow's and goat's milk. Some versions of these cheeses, such as Oaxaca cheese, melt well when heated, but most only soften.

The origin story for queso fresco takes us south of the border to Mexico, where settlers from Spain started making queso fresco in the early to mid-1800s. Queso fresco was born as a humble farmers cheese - no complex cheese aging techniques here, just simple and delicious fresh cheese.