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[[Image:Queso blanco.jpg|300px|thumb|right|making queso blanco]]
'''Queso blanco''' or queso fresco is a creamy, soft, and mild immature white cheese that originated in Spain and spread to Mexico and other American countries. The name queso blanco is Spanish for "white cheese", but similar cheeses are used and known throughout the world by different names.

It is made by pressing the [[whey]] from [[cottage cheese]]. It is very similar to cheeses called pot cheese and farmer cheese. It has also been compared to Indian paneer and to a mild [[feta]]. Queso blanco is considered to be one of the easiest [[cheeses]] to make. It is a fresh and slightly salty [[cows' milk]] [[cheese]], whereas queso fresco may be made from a combination of [[cows' milk]] and [[goat]]'s milk. They may both be eaten straight or mixed in with various dishes. Some versions of these [[cheeses]] melt well when heated, but most only soften.

Queso blanco and queso fresco make a creamy addition to recipes, and are often used as a topping for spicy [[Mexican dishes]] such as [[enchiladas]] and [[empanadas]], or crumbled over soups or salads. Meltable versions are used to make [[quesadillas]].

In Peruvian cuisine there are several recipes that mix queso fresco and [[spices]] to make a spicy cold sauce eaten over peeled [[boiled potatoes]], examples including papa a la huancaina or [[ocopa]].

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