Requesón

Requesón is a fresh, soft cheese traditionally made from whey left over from cheesemaking. It is often compared with ricotta, but the texture and moisture can differ; ricotta has 193 kcal per 100 g, while requesón has 101 kcal.

Use it as a filling for quesadillas, empanadas or pasta, or spoon it into savoury tarts. Drain it in a sieve if it seems wet, so it is less likely to make the filling soggy.

Yes. It works well in baked cheesecakes and sweet pastries, and can also be mixed with herbs for savoury fillings. Its texture is soft rather than stretchy, so it will not behave like a melting cheese such as mozzarella.

For a quick sweet dish, serve it with honey, fruit or a little cinnamon; for a savoury one, mix it with herbs, chopped spring onion or roasted peppers. It also makes a mild filling for tortillas and baked vegetables.

Ricotta is a useful substitute in fillings and desserts, though it has more fat: 14.4 g per 100 g compared with 4.3 g in requesón. For a firmer, tangier result, use cottage cheese and mash it smooth.

Keep it covered in the fridge and use a clean spoon each time you serve it. Once opened, aim to use it within a few days, as it is a moist fresh cheese.

Yes, you can eat it uncooked, for example with fruit or spread on toast. Keep it refrigerated, and choose requesón made with pasteurised milk if you are unsure how the milk was treated.

A 100 g portion provides 12 g of protein. Cottage cheese has 13.7 g per 100 g, so it contains slightly more.