Queso fresco
A young, unaged Mexican cow's-milk cheese: white, mildly salty and slightly tangy, with a crumbly texture.
Queso fresco is a fresh, unaged cheese made from cow's milk, sometimes blended with goat's milk, and an everyday staple in Mexico and across Latin America. It tastes mild, milky and lightly salty with a delicate tang, and is moist yet crumbly. What matters most in cooking is that it softens when heated but does not melt into strings, which is why it is usually crumbled over tacos, enchiladas, beans or salads. In North America it is stocked by most supermarkets, while in German-speaking countries and the UK it is more likely found in Latin American shops or by mail order. It is also easy to make at home by curdling hot whole milk with lime juice or vinegar, draining the curds, salting them and pressing them briefly.
Substitute:
The closest match is a mild feta soaked briefly in water to draw out salt, though it stays sharper and tangier. Ricotta salata or well-drained, lightly salted farmer's cheese match the crumbly texture, and paneer behaves similarly under heat but is firmer and blander.