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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.
Why Choose It:
✵ Most frequently, queso fresco is crumbled and used as a garnish for all varieties of Mexican food, including enchiladas, tacos, elote, huevos rancheros, and cooked black beans.
✵ Many Latin American and South American cuisines, like Colombian arepas and Dominican fried cheese, contain queso fresco.
✵ Try putting queso fresco in a salad with watermelon, lime juice, and fresh cilantro for a cool appetizer.
✵ Because it doesn't melt, queso fresco isn't the best ingredient for quesadillas and other prepared dishes; instead, add it just before serving.
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