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Marinated Queso Fresco

Chala Tyson-Tshitundu
Queso fresco is the perfect “clean slate” cheese for marination. Be sure to choose an oil with a flavor profile you like—an oil that tastes good on its own will taste even better with cheese.


  • 10 ounces queso fresco try Cacique
  • ½ cup olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon cilantro roughly chopped
  • 2 teaspoons paprika
  • 1 teaspoon chile powder
  • 1 teaspoon black peppercorns whole
  • 2 garlic cloves crushed


  • ►Cube cheese into 1-inch pieces and set aside.
  • ►In a shallow bowl, combine oil, lime juice, cilantro, paprika, chile powder, peppercorns, and garlic.
  • ►Add cheese, making sure all pieces are submerged in marinade.
  • ►Let sit for at least 2 hours at room temperature before serving.
  • Note: Cheese in marinade can be refrigerated for up to three days; glass Mason or Weck jars are best for flavor maintenance.