Marinated Queso Fresco Recipe

Serves 4

De la Crema is the cheese-making project of sisters Glorimel Torrado and Carmen Rivera, two entrepreneurs in Hatillo, Puerto Rico, the center of the island’s dairy industry. Glorimel and Carmen set up their operation next door — literally footsteps away — from Hatillo Dairy and its more than 250 cows, meaning that their milk is as fresh as can be. The women make a variety of fresh and aged cheeses and yogurts, including an incredible aged tetilla with Spanish black truffles. (Carmen completed a PhD thesis in Spain about the science of growing truffles.)

This easy recipe highlights De la Crema’s Queso Fresco Blanco, a mild, semisoft, slightly tangy cheese that tastes of sweet cream and grass. The cheese sits in an aromatic marinade for a day before being served and is a perfect addition to an appetizer plate with some bread and a cold beer. If you’re not lucky enough to have access to De la Crema’s cheeses, look for queso fresco or mild French feta.

 

Ingredients

• 1 small green bell pepper, diced
• 1 small red bell pepper, diced
• 1 small yellow bell pepper, diced
• ½ small yellow onion, diced
• ⅓ cup extra-virgin olive oil
• ⅓ cup distilled white vinegar or apple cider vinegar
• ¼ cup chopped fresh cilantro
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 10 ounces semisoft white cheese, such as queso fresco, cut into ½-inch cubes
• 1 baguette, sliced, or crackers, for serving

 

Directions

In a large jar, combine all of the bell peppers, the onion, olive oil, vinegar, cilantro, salt and black pepper. Cover tightly and shake vigorously until well combined.

Place the cheese cubes in an airtight container and pour the marinade over the top. Cover and marinate in the refrigerator for at least 8 hours or overnight — though it’ll be delicious over the next two to three days. Serve with a sliced baguette or crackers.

 

Cook With José

Two more recipes from The World Central Kitchen Cookbook for AARP members to try:

Brooke’s Carrot-Farro Salad

Chef Brooke Williamson’s bright and refreshing salad tastes like spring and fall at the same time.

Qorma-E-Nakhod

Nadia Ghulam’s dish is a warm, comforting vegetarian stew of chickpeas and spices, topped with a creamy cumin-flecked goat cheese sauce.

Read about José Andrés’ cookbook, The World Central Kitchen.