Presented with a wide array of Real California cheese options, Slavin was immediately drawn to the queso fresco for its bright-white appearance and mild, tangy flavor. These qualities shine in the Queso Fresco and Short Rib Birria Sopes. “I wanted to isolate a nice wedge of the cheese to grill and serve warm with the birria braising liquid in a crock,” he explains. “As you break away forkfuls, the warm cheese soaks up the ‘sauce’ and creates an undeniable addiction.” Grilling the queso fresco was an intriguing tactic. “It brings out the saltiness, while creating a nice outer crust that holds its shape for service.”
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