Queso fresco is a traditional food in the Hispanic culture.
As part of a multi-agency intervention, Washington State University food scientists have modified a recipe to enable home cheese makers to prepare queso fresco with pasteurized milk. The recipe originated in the Hispanic community. WSU Cooperative Extension has trained 15 abuela educators respected women in the Hispanic community to teach their neighbors to use these new procedures. Each abuela has agreed to teach 15 people. Wide acceptance of the new recipe is anticipated because it is easier to make than the traditional recipe.