641142 Sat Aug 01 08:10:51 -0700 2009 2 7 Chicago Area 0 4908699 I came here from Toronto, which has a large Portuguese population, 20 years ago. Since then, my summers have not been complete without queso fresco (sprinkled with a little cinnamon...mmm!). Sometimes it is called queso blanco. (The photo here is from Wikipedia) The Mexican version is really salty, and usually prepackaged. The Portuguese version has no salt, and has to be bought the same day (or maybe the next) that it is made. Any ideas? Sat Aug 01 08:10:51 -0700 2009 1083300 skokieam 1 5129691 I love quejo fresco as well. I am Portuguese from Lisbon living in Philadelphia. The thing with quejo fresco is that is best when you have it within a 24-48 hours after its been made. Usually before a meal or just for lunch with some great cured meat. I was curious to hear you say "cninnamon" with this quejo... interesting, never had it that way... you want to learn how to make it? Sun Oct 25 13:23:25 -0700 2009 4908699 1119111 armando5908 2 5130286 Armando - Ooo! Oooo! YES! I'd love to learn!!! Tell me how! The cinnamon I learned from friends and neighbors living in Toronto. There are two "little Portugal"s there - one main land and one Azores (still distinct neighborhoods, even in Canada!). We lived in the Azores side, so maybe the spice ships going by over the centuries added the cinnamon - but this is all a guess. Sun Oct 25 17:59:03 -0700 2009 5129691 1083300 skokieam