Queso Fresco and Queso Blanco

Queso fresco is a salty and mildly acidic fresh cheese used widely in Latin America. Introduced to Mexico from Burgos, Spain, this spongy, tangy white cheese is made from cow’s milk. It’s great to crumble on top of dishes or in fillings because when heated it becomes soft and creamy, not melted and gooey. A very mild feta is an acceptable substitute. Queso blanco, on the other hand, is very similar to mozzarella–a great melting cheese. When you see simply the word queso, like on a torto, chances are it’s referring to blanco.