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Queso fresco

A semi-soft fresh cheese originating in Mexico, where it is made with either cows' or goats' milk and generally sold unpasteurised. When making, salt is added as the curds are cut. The cheese is then lightly pressed and is ready for eating after about 5 days. It is most often found in Britain as an ingredient in Mexican restaurants. Buffalo Mozzarella can be used as a substitute.

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