Queso Fresco: Fresh, Crumbly Finishing Cheese

Queso fresco is a **fresh Latin American cheese**, usually made from cow’s milk (sometimes mixed with goat’s). It’s **soft, moist and crumbly**, with a **mild tang**. It doesn’t melt smoothly; instead it **softens and holds shape**, making it ideal as a finishing cheese.

Per 30 g (1 oz): **~80–100 kcal**, **~5–6 g protein**, **~6–8 g fat**, **~150–220 mg sodium**, small amounts of **calcium** and **vitamin B12**. Exact values vary by brand and moisture.

- **Protein & calcium** for satiety and bone health. - **Bright, salty-tangy flavor** lets you season dishes with **less added salt** elsewhere. - **Versatile topping** that adds texture and contrast to hot or cold foods.

- **Higher sodium** in some brands—check labels and portion sizes. - **Fresh cheese = shorter shelf life**; keep refrigerated. - **Lactose** is higher than in aged cheeses; may affect the lactose-intolerant. - Prefer **pasteurized** versions, especially for pregnant individuals.

- **Crumble** over **tacos, enchiladas, chilaquiles, elote**, beans and rice. - **Finish** soups, roasted vegetables and grain bowls. - **Salads & fruit:** pairs nicely with tomato, cucumber, watermelon and mango. - **Breakfast:** sprinkle on scrambled eggs or huevos rancheros.

For clean crumbles, **chill well** before breaking apart. If it tastes too salty, **rinse a wedge quickly** and pat dry, then crumble.