If your store only carries one type of cheese or the other, in general, you'll be fine. Since cotija is saltier and has a stronger flavor than queso fresco, consider using less of the former when ...

Soak the corn husks in lukewarm water for thirty to sixty minutes. Cut the queso fresco into ½-inch sticks. Drain the jalapeños and set aside. Put the masa in a large bowl, add the lard, salt, baking ...

Because queso fresco is a cheese that's easy to make ... There's a clear difference between these types of foods and the cuisine that's served in Mexico — but also some similarities, such ...