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Cheese from Mexico, Central America, Andes
Warm milk is set with rennet, and the curd is cut, drained, broken up and salted, then pressed lightly into a round. It is eaten within days, while it is still soft, crumbly and mild. It barely ferments, so its pH stays near that of milk, which is why it is a known Listeria risk. Made in 6 steps over 7 days. The longest step, keep cold and eat within a week, takes up to 7 days (Powers-Hammond L. 2019) and runs at up to 4 °C (Powers-Hammond L. 2019). Salt is 1.5–2 % (Holle M.J 2018). Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides and Enterococcus faecium and Lactococcus, Lactobacillus and Leuconostoc in artisanal raw-milk cheese from Sinaloa do most of the fermenting.
| Main step | up to 7 daysSet[wsu-pnw539] | Keep cold and eat within a week |
|---|---|---|
| Temperature | up to 4 °CSet[wsu-pnw539] | Keep cold and eat within a week |
| Salt | 1.5–2 %Measured[holle2018] | Break up, salt and press into a round |
| Acidity | pH 6.6–6.9Measured[holle2018] | Break up, salt and press into a round |
| 2 qt | Pasteurised whole milk · Cow, goat or sheep milk; whole or 2 % milk, no lower[wsu-pnw539] |
| 1 qt | Pasteurised cultured buttermilk · Supplies lactic bacteria and acid[wsu-pnw539] |
| 7 tsp (2 tbsp + 1 tsp) | White vinegar[wsu-pnw539] |
| 1 tablet, dissolved in 1/2 cup cold water | Rennet[wsu-pnw539] |
| 3/4 tsp | Salt[wsu-pnw539] |
| 1 tsp dried or 1 tbsp fresh; 1–2 tbsp | Herbs; fresh peppers (optional)[wsu-pnw539] |
| Starter | none in traditional raw-milk cheese (the milk's own bacteria); buttermilk or added cultures in pasteurised versions; rennet sets the curd |
Total time across the recorded steps: 7 days
What changes: Milk held at 145 °F for 30 minutes kills the harmful bacteria first
Traditional queso fresco is made from raw milk; the extension recipe adds this step for safety. Output: pasteurised milk.
Microbes at work in this step
heat kills the harmful bacteria in raw milk
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Queso fresco is set with rennet, then salted, pressed lightly and eaten within days. It has almost no acid development, so its pH stays near 6.6–6.9. Cottage-type and lactic fresh cheeses are set mainly by acid, and queso blanco is set by heat and acid without rennet.
Queso fresco keeps a high pH and high moisture, and Listeria monocytogenes grows in it even at 4 °C. CDC counts unheated queso fresco-type cheese, even from pasteurised milk, as a risk for people prone to listeriosis, and says to heat it to 165 °F (74 °C) or until steaming. Raw-milk queso fresco has carried staphylococci, coliforms and Salmonella. Pasteurise the milk, keep the cheese at 40 °F (4 °C) or below, and eat it within a week.
Hazards the sources name: Listeria monocytogenes, which grew at least 2.5 log cfu/g in 14 days at 4 °C in every US brand tested; Coagulase-positive staphylococci and coliforms, high in raw-milk cheeses; Salmonella and other enteric taxa found by sequencing in raw-milk cheese from Sinaloa.
Every number is labelled with how it is known. How this atlas is made
Latin-American families have made queso fresco from fresh raw milk for generations. In the United States, the WSU Extension recipe was first written in 2000 for the Abuela Project, in which grandmothers in eastern Washington taught families to make it from pasteurised milk; the authors report a rapid fall in Salmonella illness in Yakima County afterwards.
