There's a reason queso fresco is the most consumed cheese by the Mexican community. It's made with rSBT-free milk and made in the most authentic way. The result is a cheese with a soft, moist, and slightly grainy texture with a mild taste. It does not melt when heated so it can be enjoyed as a snack or crumbled as a topping or filling. Not to mention, it's a great source of calcium and is low in carbohydrates too.
Tropical Cheese began as the dream of Rafael Mendez. Born in Las Villas, Cuba, Mendez is the youngest of seven children. His family owned and operated a small cafeteria business on the island, where he often helped his father in his free time. By observing his father, he developed a strong work ethic and sense of humility which would prove to be invaluable to his future achievements.
