Fresh Cheese (Queso Fresco)
Dairy$9.50 / 200gEstimated price, not quoted against a specific store.Approximate price based on Australian supermarkets.
Fresh Cheese (Queso Fresco) - an authentic Mexican cooking ingredient (dairy). Find it in Mexican and Latin American grocery stores across Australia or online via Amazon Australia. The recipes below show how to use this ingredient step by step.
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How it's used in Mexican cooking
Fresh Cheese (Queso Fresco), part of the dairy section of the Mexican pantry, appears in 12 recipes in our collection, including Red Chilaquiles, Bean and Chorizo Sopes and Bean Tlacoyos. Each recipe shows step by step how it is added, in what quantity and which other ingredients it is paired with - the most reliable guide to how it is actually used in Mexican cooking.
Recipes using fresh cheese (queso fresco)
Storage and substitutes
How to store it
Keep cheese refrigerated and well wrapped, ideally in waxed paper or a container that lets it breathe. Fresh cheeses (panela, queso fresco) last only a few days once opened, while aged ones such as cotija or añejo keep considerably longer.
Substitutes
Common stand-ins outside Mexico: Oaxaca cheese is closest to fresh mozzarella, cotija to aged feta or Parmesan, and queso fresco to a mild white cheese. Not identical, but they work in most recipes.
Frequently asked questions
How many recipes use Fresh Cheese (Queso Fresco)?
Fresh Cheese (Queso Fresco) is used in 12 recipes in our collection, such as Red Chilaquiles and Bean and Chorizo Sopes. The full list, with a photo and link for each recipe, is on this page.
Where can I buy Fresh Cheese (Queso Fresco) in Australia?
Look for Fresh Cheese (Queso Fresco) at Mexican and Latin American grocers in Australia, or at Asian grocers, which carry many of the same dried chillies and spices.
How should Fresh Cheese (Queso Fresco) be stored?
Keep cheese refrigerated and well wrapped, ideally in waxed paper or a container that lets it breathe. Fresh cheeses (panela, queso fresco) last only a few days once opened, while aged ones such as cotija or añejo keep considerably longer.