Hiya! Christine from Cook the Story here to tell you how I met and fell in love with that crumbly Mexican cheese called queso fresco. There’s also a recipe for Mexican Bruschetta with Queso Fresco down at the bottom. I hope you try it and fall in love with it like I did.
So I’m kind of in love with queso fresco.
I first heard people talking about it and saw recipes calling for it awhile ago.
I was like, “Yeah yeah. Mexican cheese. I’ve been to Mexico. I ate cheese there. It was cheese. So what?”
But then this summer I noticed rounds of queso fresco in the deli counter at my grocery store. I decided to stop being a dismissive bore and try it on our tacos that night.
A Queso Fresco Affair Began
The queso fresco was dry and crumbly. Kind of like feta. But with a flavor more closely resembling fresh mozzarella. I crumbled it into a bowl, topped it with chopped cilantro and served it alongside our tacos.
Our regular boring beef tacos were anything but boring that night. And after dinner, I couldn’t stop thinking about that cheese. I wanted more. So much more.
The next day I was heading to a friend’s house (this friend) to meet her brand new baby. I had offered to bring lunch and knew that I had to sneak in some queso fresco. I had no choice.
I made a pasta salad (this pasta salad) with queso fresco in it. I also took a potato salad with Italian sausage in it (yes this potato salad really has sausage mixed into it and yes that means I can’t stop eating it until the bowl is empty and I find myself making more and eating that too) and some peaches. We had a nice visit, I got to snuggle a sweet new baby bundle and I found myself falling deeper under the spell of queso fresco.
That weekend we were having friends over for dinner and I’d quickly jotted down a menu plan and did the shopping. While at the store, the queso fresco whispered to me from the deli counter and I knew that I couldn’t get through dinner without tasting its soft white crumbles at least once.
I’d planned to make bruschetta. I decided to set the parmesan aside and add the queso fresco instead. A couple of other Mexican-inspired tweeks and Ta Da! Mexican Brushetta with Queso Fresco came over for a dinner date.
So that’s how it all started. Since then, I’ve been seeing a lot of queso fresco. Maybe even too much. I think my other cheeses (and maybe even my husband!) are starting to get jealous.
- 3 medium tomatoes, seeded and chopped
- ¼ of a medium sweet onion, chopped
- ½ of a jalapeno pepper, seeded and minced
- 1 clove garlic, minced
- ½ cup cilantro leaves, roughly chopped
- ½ of a lime, juiced
- ¼ tsp. salt
- ¼ cup crumbled queso fresco
- In a medium bowl combine the tomatoes, onion, jalapeno, garlic, cilantro, lime juice and salt. I find it best to let this sit in the fridge covered for an hour or two. But you can go ahead with the recipe immediately if you're stuck for time.
- Top with the queso fresco and serve.
Have you tried queso fresco? If not, why not? If yes, what do you love to add it to?
Disclosure: One of the above queso fresco link is an Amazon affiliate link meaning that if you click it and then buy something, I will be paid a small percentage of your purchase price.