Ecuadorian Queso Fresco

In Ecuador, Queso Fresco is the most used cheese in locros, broths, and creams, because it is difficult to melt. It is also common in empanadas de viento or to eat with fig jam.

This cheese is made from milk curd and is characterized by not undergoing a maturation process. It is soft, with a relatively neutral taste, although salt is usually added.

It can be replaced with quartirolo or with Greek feta.