In Queso You Missed It: February 21st
Here’s what you might have missed this week in cheese news! Our February 21st edition of IQYMI includes cheese releases, industry headlines, and more.
DIY: Marinated Cheese
Spice up your cheese! Marination is a glow-up for your curds, introducing layers of tastiness you didn’t know were possible.
Keeping It Fresh
Queso fresco, a favorite in the Mexican kitchen, is slightly salty, milky, and extremely versatile. Explore these recipes for inspiration.
Hot Cocoa, Two Ways
For these two recipes, we looked to regions where cacao has been grown for centuries to see how it’s done.
Tomato Braised Chickpeas with Queso Fresco and Lime
In this deeply satisfying one-pot meal, queso fresco shows off its versatility by adding textureand body to this stew.
Green Chili and Queso Fresco Frittata
Queso fresco is a favorite cheese to use in Mexico on the breakfast classics huevos rancheros and chilaquiles.
Grilled Zucchini with Cilantro Buttermilk, Queso Fresco, and Pine Nuts
Serve as a vegetable side or use as a main course—this zucchini would make an excellent filling for a taco.
Whipped Queso Fresco with Spring Vegetables
This easy dip can be served with your favorite vegetables, breads, or crackers. Alternatively, use it as a spread on a sandwich.
Watermelon and Tomato Salad with Queso Fresco and Sweet Peppers
Crumbled queso fresco rounds out this salad that pairs sweet, salty, and bright acidic flavors. Omit the country ham for a vegetarian-friendly version.
In Search of Cheese in Mexico’s Wine Country
With headlines like “The New Napa,” the Valle de Guadalupe in Baja California Norte, Mexico has built up a steady pilgrimage for the past decade.