Fresh cheese

Fresh cheese is a type of soft and mild cheese, made from fresh milk (generally from cows, although it can also be from goats or sheep). It is characterized by its light, moist texture and its delicate, slightly tangy flavor, which makes it ideal for a wide variety of traditional and modern recipes.

This cheese has a very ancient origin and is common in many culinary cultures, especially in Latin American countries and Spain, where it is used in both savory and sweet dishes. Its production involves curdling fresh milk with a mild coagulant, without undergoing long aging processes, which gives it its freshness.

Regarding its properties, fresh cheese is low in fat and sodium compared to other aged cheeses, and it is a good source of protein and calcium, beneficial for bone and muscle health. Furthermore, because it is a fresh cheese, it has a high water content and is usually easily digestible.

In the realm of Latin American cuisine, fresh cheese also goes by various names depending on the region, including: queso blanco, quesillo (in some countries like Venezuela and parts of Mexico), requesón (although this one may have a slightly different texture), queso campesino, and queso blando. It is a versatile ingredient used in enchiladas, quesadillas, empanadas, salads, and as a topping for many traditional dishes.