Cheese, Dairy Product | Vegetarian Gluten Free

Queso Blanco

Bos taurus (for cow milk) Allergens: Milk
Queso Blanco

Sourcing & Taxonomy

  • Family Not applicable (animal product)
  • Primary Cuisine Latin American
  • Seasonality Year-Round
  • Source Cow's milk, Goat's milk, or a mix; acid (vinegar/lemon juice) or rennet

The Forktionary Angle

"The versatile fresh cheese that crumbles beautifully and stands up to heat."

Definition

A fresh, unaged white cheese common in Latin American cuisine, known for its mild, slightly salty flavor and crumbly, moist texture that softens but doesn't melt completely.

Sensory Profile

TasteMild, Milky, Slightly Salty, Fresh
TextureCrumbly, Moist, Firm, Softens but doesn't fully melt
AromaFresh, Milky, Slightly Tangy
AcidityLow

Technical Metrics

Aging Process

Unaged (fresh cheese)

Melting Point Property

High (holds shape when heated)

Primary Milk Source

Cow's milk (often)

Nutrition Facts

Per 28g (1 oz)
Calories250 kcal
Total Fat19g
Saturated Fat12g
Trans Fat0g
Cholesterol60mg
Protein17g
Total Carbohydrate2g
Dietary Fiber0g
Total Sugars1g
Calcium400mg
Iron0.5mg
Potassium100mg

Chef’s Secret

To prevent queso blanco from becoming rubbery when heated, add it towards the end of cooking or simply crumble it over hot dishes just before serving.

Substitutions

Best Match

Queso Fresco

1:1

Very similar texture and mild flavor, often used interchangeably.

Feta Cheese (less salty)

1:1

Crumbly texture and tangy flavor, can be saltier, rinse if needed.

Farmer's Cheese

1:1

Mild, crumbly, and firm, a good fresh cheese alternative.

Ricotta Salata

1:1

Drier, saltier, and firmer than queso blanco, good for crumbling.

Buying Guide

Look for firm, white blocks. Store refrigerated and use within suggested dates.

Flavor Pairings

Tacos enchiladas salads refried beans empanadas grilled corn.