Fresh Latin American
Queso Fresco
Queso fresco is a soft, moist, crumbly fresh cheese eaten within days of making. It is mild and lightly salted, and it crumbles over food rather than melting.
At a glance
- Origin
- Latin America, with country-by-country variation
- Milk
- Cow's milk; sometimes a proportion of goat's milk regionally
- Texture
- Soft, moist, crumbly
- Flavor
- Mild, fresh, lightly salted, slightly tangy
- Family
- Fresh Latin American
- Coagulation
- Rennet-set, often with some acidification
How it's made
- 01Warm the milk to the temperature the recipe specifies.
- 02Acidify or ripen with culture if the recipe calls for it.
- 03Add coagulant and set undisturbed.
- 04Cut and stir gently to keep moisture in the curd.
- 05Drain lightly — this is a moist cheese.
- 06Salt and pack; keep cold and sell fresh.
Common challenges
- Keeping moisture high without shortening shelf life further.
- Avoiding excess fines during cutting and stirring.
- Maintaining consistent salt and texture in daily production.
Where to Buy
Ready to buy Bixa?
Buying for a cheese business? Talk to Bixa about commercial orders instead of ordering single bottles.