Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. This article was brought to you by our friends at the California Milk Advisory Board.
Today: Get to know the Fresh Prince of Mexico.
Spanish for “fresh cheese,” queso fresco is the most commonly used cheese in Mexican cooking. It is to Mexico as feta is to Greece; if that’s not reason enough to get to know it, we don’t know what is.
The cheese is traditionally made with raw cow milk or a combination of goat and cow milk. Since it’s a mild cheese, it’s very versatile: Its milkiness offsets the heat from chiles and spices typically found in Mexican food, and its bright, slightly sour taste complements fresh salads and balances the richness of heartier dishes. You’re going to want to put it on everything -- or use it as a replacement for feta, goat cheese, and ricotta.
How to store it:
Queso fresco is traditionally consumed fresh, but if you have leftovers, tightly wrap them in plastic wrap and store them in the refrigerator, where they will keep for about two weeks.
Use it as a topping:
Corn photo by Penny de los Santos; all other photos by James Ransom
This article was inspired by our friends at the California Milk Advisory Board and Hispanic Heritage Month. Look for one of their 25 Hispanic-style cheeses with the Real California seal at your local store.