Queso fresco is eaten in whole chunks or crumbled to top dishes such as tomato salad, corn on the cob, tamales or tortilla soup. The cheese is also used as filling in many classic Mexican foods, including quesadillas and chile rellenos.
Queso fresco, or "fresh cheese," is typically made from cow's milk in an acid-set curdling process, resulting in a light, milky and slightly sour flavor resembling ricotta. The mixture is also flavored with salt during preparation, making queso fresco a popular topping for foods that don't have strong flavors, such as grilled vegetables, and Mexican street food, such as flautas and tostadas. Queso fresco is often used in dishes that pair well with feta or gorgonzola cheese, including cold fruit or vegetable salads, such as watermelon. As an added benefit, it contains less sodium and fat than these aged cheeses.
Since queso fresco resists melting, it is frequently used as a light contrast on savory or heavy dishes, such as huevos rancheros, chicken enchiladas or pork posole, a Columbian stew. Queso fresco's heat resistances means the cheese can also be seared and fried whole and eaten as a snack or cut into cubes for kebabs, stews, rice dishes or warm salads. On cheesecakes, fritters and other desserts, queso fresco can balance the sweet flavor with a hint of saltiness.