Fresh Cheese (Queso Fresco)

Fresh Cheese (Queso Fresco): Nutrition and Guide

Fresh cheese represents the category of unaged, soft white cheeses consumed shortly after production — the oldest and most universal form of cheese. The specific product this entry represents appears to be queso fresco (fresh Mexican white cheese) or a similar fresh white cheese style based on the nutritional profile. Queso fresco — literally "fresh cheese" — is the most widely used cheese in Mexico and Central America, a mild, crumbly, slightly salty white cheese made by curdling whole milk with acid (lime juice, white vinegar, or citric acid) and pressing the curds into simple rounds. It has a clean, fresh, milky flavour with gentle salinity and a texture that crumbles rather than melts — these properties make it ideal as a cold garnish on hot food, where it provides textural contrast and mild flavour alongside the spicy, bold flavours typical of Mexican cuisine. Queso fresco is available from Mexican and Latin American grocers and some specialist supermarkets in the UK.

Nutritional Value and Uses

Fresh cheese provides 299 kcal and 18.1 g of protein per 100 g, with 23.8 g of fat — substantial protein alongside moderate-to-high fat. Calcium at approximately 400–500 mg per 100 g is good. Crumble queso fresco over tacos, enchiladas, pozole, tostadas, and refried beans for a fresh, cooling element. It does not melt smoothly under heat — use it as a cold garnish rather than a cooking ingredient. It pairs well with tomatoes, chillies, black beans, avocado, and corn. Feta makes an acceptable substitute in most recipes calling for queso fresco.