Feta Cheese vs. Queso Fresco

Feta and queso fresco are both types of soft, crumbly white cheese commonly used in Mediterranean and Mexican cuisines respectively.

At first glance, they appear quite similar, but there are some key differences between these two cheeses that are good to know about.

Origins and Definitions

Feta is a brined curd cheese that originated in Greece. It is made from sheep's milk or a mixture of sheep and goat's milk. By definition, only cheese produced in specific areas of Greece and made from local sheep and goat's milk can truly be called "feta".

Queso fresco translates to "fresh cheese" in Spanish. This cheese originated in Mexico and is traditionally made from raw cow's milk, sometimes mixed with goat's milk. The term queso fresco is also commonly used interchangeably with queso blanco, which is made using just milk and an acid like lemon juice or vinegar.

Key Takeaway: Feta is a Greek sheep/goat's milk cheese, while queso fresco is a fresh Mexican-style cheese usually made from cow's milk.

Flavor Profiles

The flavors of feta and queso fresco differ quite a bit:

Feta has a tangy, salty flavor. It can range from mild to sharp depending on age. The taste comes from the brining process as well as the milk source. Sheep and goat's milk gives feta its distinctive tang.

Queso fresco is mild, fresh, and milky with a subtle sourness. It has a mild salty undertone similar to ricotta or fresh farmer's cheese. The taste comes from the cow/goat's milk, citrus juice, rennet, and aging time.

So in essence, feta is tangier and saltier due to the brine and sheep/goat's milk, while queso fresco offers a milder, fresher flavor.

Texture and Aging

The textures of feta and queso fresco also differ:

Feta has a crumbly, creamy texture. Traditional feta is cured for at least 2 months, allowing flavors to develop. Aging also contributes to feta's signature crumbly texture.

Queso fresco has a loose, moist texture that easily crumbles. As a fresh cheese, it is not aged at all and should be eaten shortly after production for optimal flavor and texture.

So feta is drier and more crumbly thanks to the aging process, while queso fresco starts out moist and soft before drying out over time.

Nutrition

When it comes to nutrition, feta and queso fresco offer some similarities as well as differences:

Calories: Queso fresco is moderately higher in calories than feta, with about 34 calories more per ounce on average.

Fat: Queso fresco contains moderately more fat than feta in a typical serving. This comes mostly from the fatty cow/goat's milk.

Protein: Queso fresco has around 20-30% more protein than feta cheese per ounce. So it offers a slightly heartier protein boost.

Sodium: Feta contains significantly higher levels of sodium compared to queso fresco due to being cured in brine solution. Queso fresco’s sodium content is around 30-50% lower depending on brand.

Calcium: Calcium levels are broadly similar, though queso fresco may contain around 10% more calcium than feta per ounce. Both offer a sizable calcium boost.

So in terms of nutrition, queso fresco offers more calories, fat and protein compared to feta, while feta provides a lot more sodium.

Use in Cooking

When it comes to cooking applications, feta and queso fresco share some similarities since they both crumble easily. But their differing flavors, textures and melting properties make them suited for some different uses:

Feta works well in baked dishes, pastas, salads, with vegetables, and even grilled since it holds its shape well when heated. Its tanginess balances bold ingredients.

Queso fresco does not melt smoothly when heated. It browns and crisps up, so works well as a topping, in fillings, or baked lightly into breads. Its mild flavor accents spicy foods in Mexican dishes.

So feta melts nicely into hot foods, while crumbled queso fresco works better as a finishing garnish. Feta’s bold flavor profile contrasts intense ingredients but could overwhelm delicate foods.

Storage

Proper storage is crucial to maximize the shelf life and flavor of feta and queso fresco:

Feta lasts 1-2 weeks refrigerated when properly stored in brine solution to prevent drying out. It continues aging during storage so tanginess intensifies over time.

Queso fresco is best consumed shortly after production. Refrigerated and tightly sealed, it lasts approximately 1-2 weeks before drying out and losing flavor.

So both feta and queso fresco have a relatively short 1-2 week refrigerated shelf life after opening. Storing in brine or airtight wrapping helps extend it.

Key Takeaway: Feta and queso fresco differ most notably when it comes to flavor profiles. Feta is tangier and saltier due to brining, while queso fresco offers a mild, fresh flavor.

Feta Cheese vs Queso Fresco: Comparison Chart

FAQs

Is queso fresco the same as feta?

No, while they look and feel similar, queso fresco and feta are different types of cheeses. Feta is tangier with more sodium while queso fresco offers a mild, fresh dairy flavor.

Can queso fresco be substituted for feta?

Yes, while not exactly the same in flavor, queso fresco makes an adequate substitution for feta in most recipes when feta is not available. They share a similar soft, crumbly texture.

Is queso fresco healthier than feta?

In some ways yes, queso fresco is moderately lower in calories and sodium compared to feta. But feta offers other advantages such as less fat per serving. Overall they have relatively similar nutritional value.

Does queso fresco melt like feta?

No, while feta melts smoothly when heated, queso fresco does not truly melt. It softens then crisps and browns. So feta works better for baked dishes and hot applications versus queso fresco.

Can I make queso fresco or feta at home?

Yes, it is possible to make fresh homemade versions of both styles of cheese at home using basic ingredients like milk, lemon juice/vinegar, and salt. However, homemade queso fresco is simpler to make than authentic feta.

Conclusion

While feta cheese and queso fresco bear some surface similarities and can both add delicious flavor to meals, they differ significantly when it comes to taste profiles.

Feta offers a sharper tang and saltiness due to being cured in brine, which also gives it a firmer texture.

Queso fresco delivers a fresh, mild milky flavor with subtle sourness and soft crumble.