Queso Fresco y Queso Añejo
USES: These non-melting cheese varieties are typically sprinkled over beans and corn-masa snacks (antojitos such as tacos and enchiladas), as we would sprinkle Parmesan on pasta. The fresh variety is occasionally served as an appetizer (it can be marinated or flavored), and in some regions it is pan-fried and served with a sauce or salsa.
FINDING: Most Mexican groceries, some well-stocked general groceries and by mail.
Other Names: queso ranchero, queso de metate, queso panela
CHOOSING: Fresh Mexican cheese (queso fresco) has a lighter, tangier, milkier flavor and crumbles coarsely; aged Mexican cheese has a stronger, nuttier, saltier flavor and crumbles finely. In most dishes, they can be interchanged, though cooks and diners have strong preferences. Most domestically made, fresh and aged Mexican cheeses are blander than their Mexican counterparts. Some Mexican markets in the United States carry imported aged Mexican cheese, usually labeled by its origin, the city of Cotija.
STORING: Fresh Mexican cheese: in the refrigerator, well wrapped, for a week or so; aged Mexican cheese: in the refrigerator (or cool, dark, dry place), well wrapped, for several months.