What is QueSo Fresco?

QueSo Fresco is a traditional Mexican cheese, which is a common component in a wide range of meals. Cheese is a typical part of Mexican cuisine and is often available on Mexican markets and food stores. In Mexico, the fresco is often raw milk, but in the United States cheese is made of pasteurized milk due to concerns about bacteria in raw milk. Both cheeses behave somewhat differently, while American cheese is more susceptible to melting.

In Spanish means the name of the cheese "fresh cheese". Classic QueSo fresco is snow white, very soft, damp and mild taste. The cheese is also somewhat friable, so it is ideal for disintegration of foods such as salads and enchiladas. Creamy cheese is also used as a filling in many Mexican meals. After warming up it softens and becomes creamy, but will not melt.

The cheese is always made of cow's milk and could be compared to farmer's cheese or pot cheese. Make queso fresco, milk is determined, salted and slightly pressed. The cheese aging process is very short, usually not more than a few days and then the cheese is sent to the market. Traditional QueSo Freso is good for about five days, although many dairies add stabilizers and can handle the cheese slightly differently to extend the life.

Because Queso Fresco is best, when it is blackest as possible, the cheese should be purchased on the day it is to be used, ideally. It can be kept wrapped in the fridge for several days, but it starts to lose texture and taste. In addition to being used in Mexican meals that call for this cheese, it can also be used as other mild crumbly cheeses in food from other nations.

In the United States, there were documented cases of diseases concerning the pasteurized QueSo fresco, which was incorrectly solved by the manufacturer. This illustrates the potential of Dhnev, which can lurk in any food that does not care about respect. Try to buy all cheeses from renowned dairies that are controlled by mthe Institute of Agriculture of the United States or similar to international regulatory agencies. In most countries, the cheese must be marked with the plant number where it was produced, allowing consumers to find security data on this plant.