Queijo Fresco (Portuguese Fresh Cheese)
David RodriguesShare
About Queijo Fresco: Queijo Fresco is one of those simple Portuguese staples that tastes like home. This fresh, soft cheese has been made in Portuguese kitchens for generations, and it’s surprisingly easy to make yourself with just a few ingredients. It’s delicious served simply with bread, a little salt and pepper, or with your favorite Portuguese pimenta/crushed peppers. Once you see how easy it is to make, you may never look at store-bought fresh cheese the same way. Queijo Fresco has been part of Portuguese food traditions for centuries, particularly in rural communities where fresh milk was turned into cheese soon after milking. Because it requires little aging, it became a practical way for families to preserve and enjoy their milk while it was still fresh. Today, Queijo Fresco remains a staple of Portuguese cuisine, enjoyed throughout the country in both everyday meals and traditional dishes.
I grew up eating Queijo Fresco almost weekly. When I moved to Florida, and still in current day Florida, you just cannot buy proper Portuguese Queijo Fresco at home. So....I started making it myself. It's surprisingly easy, and I think you guys will agree once you try it. — David
Ingredients
- 10 cups whole milk
- 1/2 teaspoon rennet powder
- 1/4 teaspoon salt
- 1/4 cup warm water
- 4-inch cheese mold (with holes along the sides)
- 1 cheesecloth
Instructions
- Heat 10 cups of whole milk to exactly 97°F.
- Remove the pot from the heat.
- Mix warm water with rennet powder until dissolved, then add to the pot of milk.
- Add salt to milk.
- Stir well until everything is dissolved/combined.
- Let pot of milk sit for 40 minutes.
- After the first 30 minutes, using a knife, make a crisscross pattern in the slightly firmed milk. This will allow the curds/liquid to separate uniformly.
- After 40 minutes are up, scoop the cheese curds and place them into a cheese cloth. Squeeze extra liquid out, but not too firmly. Just enough to strain the excess water.
- Pour the strained cheese curds in the mold, on a plate.
- Press down so its tightly packed. Top with a pinch of Salt.
- Place mold/plate in the refrigerator overnight.
- Drain the water from the plate every couple of hours. The cheese will continue to "sweat" as it settles.
- Serve cold.
David’s tips
- If you heat the milk over 97°F, the rennet powder will not work.
- Stir the milk often while heating, so that it doesn't stick to the bottom of pot.
- Do not boil the milk.
- If your rennet is old/expired, it will not work.
- It seems like a lot of milk, but it will make less than you'd imagine.
- Serve on bread with salt and white pepper, or with pimenta moida
Frequently asked questions
Do I have to use cows milk?
No, you can use goat milk as well.
Does it taste cheesy?
It's actually very mild, like ricotta.
How long does it last?
Usually you'll eat it way before it goes bad, but at least a week in the fridge.
Can I use Rennet liquid instead?
Yes, although the measurements will vary.
What is rennet powder?
Rennet powder is a concentrated enzyme preparation used in cheesemaking to coagulate milk and separate curds from whey
From the cookbook
This recipe is from How To Cook Portuguese Stuff
Queijo Fresco is just the start. Get 100 authentic Portuguese recipes across both volumes — the dishes you grew up with, finally written down.
Get the cookbook bundle →
