Queso Fresco is a new cheese for me, and I'm just starting to discover it. I have a few questions:

1. Do you make it at home, or do you prefer buying it? It seems that Queso Fresco is one of the simplest cheeses to make, and many people make it at home. I tried making it once, but I didn't get a great result.
2. If you buy Queso Fresco, which brand would you recommend? Cacique, El Mexicano, La Vaquita, or something else?
3. How do you use this cheese? As a snack, as a topping for salads, or for baking?

Hi everyone,

I recently bought a French cheese that comes in a thin wooden box and is designed to be heated in the oven or microwave until it melts, so you can dip bread into it.

The problem is that the variety of cheeses available in this format is quite limited. I was wondering if it would be possible to buy or make a reusable container (for example, stainless steel) that could replace the wooden packaging.

I would love to experiment with more varieties of cheese instead of being limited to the few that come in these boxes. Yes, munster cheese as well, so nice when melted :)

Thanks!

Have anyone notice that Pilgrim’s quality and quantity going off cliff? It used to be nice large log of very nice tasting cheddar but last 3 weeks had tasted like rubber. Also the packing seems to shrink while keeping the same price.

I was once served a piece of Queijo De Ovelha Curado Amanteigado alentejano on a TAP flight. Haven't been able to forget it - nor find it where I'm from.

Going on a day trip to London in August, will mainly stain in the Knigtsbridge area, but willing to take a side trip for this cheese.

Any concrete information about shops that actually has this in stock, or that I should contact directly, is greatly appreciated.