Queso Fresco is a soft, crumbly Mexican fresh cheese.
It is often made from a mixture of cow’s and sheep’s milk.
Crumble over salads, or dishes to be cooked, or use as a cheese to stuff things with. Queso Fresco softens when heated but doesn’t melt.
Dry-curd Cottage Cheese;
- Feta (well-rinsed to reduce the saltiness);
- Ricotta, particularly ricotta salata, made from whey (not whole milk ricotta);
- Or really, whatever cooking cheese you have to hand, but just place it in such as way that doesn’t do anything to encourage it to melt out all over the place.
Safe, tested recipes for making your own queso fresco at home can be found here: http://ext100.wsu.edu/skagit/fam/queso-fresco/ (link valid as of March 2015)
Attempts by home cooks to make their own from unpasteurized milk have led to illnesses. 
When sold in large blocks, it is generally called “adobera.”
 “In 1997 nearly 100 people in Yakima County became ill from eating queso fresco made with unpasteurized milk.” Queso Fresco. Washington State University Extension Skagit County. Accessed March 2015 at http://ext100.wsu.edu/skagit/fam/queso-fresco/