Soft, white queijo fresco often appears at the beginning of Portuguese meals, with crusty bread or crackers, and sometimes with a hot pepper paste called pimenta moida (for a recipe). Almost always eaten the day it’s made, queijo fresco is so delicate that it usually comes served in its little plastic mould, the creamy curds spilling out of the top. I love using it in starters with nuts, figs or peaches and smoked ham, or anywhere you might use ricotta or mozzarella, as well as in puddings.
The easiest way to make this cheese is using a digital instant-read food thermometer, as you stand less risk of overheating the milk. Make sure all your utensils are scrupulously clean before starting.