Fresk-o Team

2015 Canadian Cheese Grand Prix Finalists

April 8th, 2015 by admin

The Canadian Cheese Grand Prix jury has decided, and your cheeses are finalists in the following categories:

  • Cheese: Queso Fresco Cheese

  • Category: Fresh Cheese with grilling properties

  • Cheese: Queso Duro Cheese

  • Category: Brine-ripened Cheese

Dairy Farmers of Canada is pleased to invite you and a guest to the Gala of Champions, where the winners of the 2015 Canadian Cheese Grand Prix will be revealed.

The Canadian Cheese Grand Prix wouldn’t be the same without your participation. I hope you will be able to join us for this memorable evening.

On behalf of the entire Dairy Farmers of Canada Team, thank you once again.

Caroline Khoury
Caroline Khoury
Marketing Director
Dairy Farmers of Canada

Presented by Dairy Farmers of Canada
100% Canadian Milk Logo

New recipes added

February 27th, 2015 by admin

Please feel free to check out our new recipes! Chupe de Pollo (Chicken, Cheese and Corn Chowder) and Papas a la Huancaina (Huancaina Potatoes) enjoy!

Chupe de Pollo, Chicken, Cheese and Corn Chowder

Papas a la Huancaina (Huancaina Potatoes)


Fresk-o in Breakfast Tv

February 2nd, 2015 by admin

Fresk-o had the great opportunity to share our delicious cheese in Breakfast Tv.

10 Innovators TOP By Deanna Rosolen

November 19th, 2014 by admin

Each year new companies land on the food scene in Canada — creating whole new categories or shaking up existing ones. And each year Food in Canada looks at 10 of these companies to showcase what new innovations in products, packaging or technology they have to offer. Unfortunately, we have room for just 10, making our decision on which to profile a difficult one. Here are our picks for 2014, in no particular order.  Read more…

Latin Foods Featured in Cheese Heroes: Spring 2014

November 19th, 2014 by admin

Courtesy of

Meet Our Cheese Heroes.

Hear what Rafael Chavez, Adam Blanchard and the Borgo family have to say about the passion and commitment required to produce delicious Canadian cheeses.

Read the complete article here.


Chef Michael Allemeier demonstrates how to grill cheese on the BBQ!

June 22nd, 2012 by admin

Fresk-o Cheese featured in the Breakfast Television Calgary TV.

Thanks to Chef Michael Allemeier for sharing our products!

Click here to watch the video.


City Palete Article Fresk-o Cheeses

June 8th, 2012 by admin

Fresk-o Cheeses | LEDUC (ESTABLISHED 2010) 403-667-7951,

CHEESE MAKER: Raphael Chavez

AVAILABLES AT: Sunterra Market, Janice Beaton Fine Cheese, Uni Market, Planet Organic, Eclair de Lune, El Mercadito Latino, The Americas Bakery, Co-op, Sobey’s.

Raphael Chavez was a farmer who made cheese from his dairy cow’s milk in his native Venezuela. He moved to Alberta a few ago and took his dream of making Latin American cheeses to Alberta’s Food Processing Development Centre in Leduc.

He was accepted into the Agrivalue Processing Business Incubator program. Chavez lives and works in Calgary, but five times a month travels to Leduc to process his cheeses. The cheeses are popular because of their high melting point and abilty to be fried or grilled in many Latin American dishes.

Check the website for some tasty traditional Venezuelan recipes for the cheeses. Chavez is proud that, in just few years of living in Alberta, his cheeses are now available in more than 100 stores across the province.

All you need is cheese

June 8th, 2012 by admin


Latin Foods Inc. has been operating in the city of Calgary for only a few years now, the first to produce Latin Cheese in Alberta. They supply three kind of fine Latin Cheeses made of 100% Canadian cow’s milk.

This queso fresco, Latin for fresh cheese, was recreated base on a traditional cheese recipe from Venezuela. It is slightly salty in taste with smooth and soft texture. It has a higher melting point than some others cheeses, which makes it suitable for frying and outdoor grilling.

Why not add some Latin flavours to your plate on a warm summer day? This cheese may be served grilled on its own or with tacos, quesadillas and tortillas. It would be so good as an appetizer or snack and also as a great topper for salads.

Consider this cheese grilled on a skewer with vegetables and chicken or lamb, enhanced with a cumin and chilli-flavoured sauce. Sprinkling it with powdered sugar and cinnamon makes a great dessert or sweet snack.

A real go-to summer treat!! With it creamy texture, it would pair well with a light, sweet Riesling, a rose or fruit beer.

This cheese is available in Sobeys, Co-op Stores, Latin food markets and other stores around Alberta.

Alberta’s Queso Fresk-o

June 7th, 2012 by admin

Bringin’ it Venezuelan Style

Latin Food Inc. of Leduc Alberta has been producing Latino cheese in their Leduc Alberta location for 2 years and Bite is bringing it to hungry Calgarians. The cheese comes in three varieties Queso Paisa, a firm, mildly salty cheese; Queso Fresco which is slightly firmer and stands up beautifully in quesadillas; and QuesoDuro a hard cheese that is salty and full bodied, but is able to be shredded or crumbled. We were able to sample all three cheeses this morning, and they were a hit with both the staff and the lucky customers wandering through the store. Fried straight on the grill it got a beautiful golden crust and firm but gooey centre, it was delicious. Get the authentic family produced cheeses in either 300g retail packs or have us slice some off for you in the store.

For grillin’ and killin’ it like we did this morning, it’s a simple process. Warm a pan to medium-low temp., add a few drops of oil. Slice Queso Paisa into 1cm (half inch) thick slices. Place the cheese in the pan when it comes to temp. Grill it on both sides for about a minute, until golden brown. Finish with a little crumbled dried oregano. Make more.

If you wanna get into some insanely delicious Venezuelan food that is dead simple try using the QuesoDuro in some Tequños, the Latino equivalent of fried mozza sticks.
Combine 500g all-purpose flour, 2 sticks of softened butter, 1 egg and a pinch of salt and sugar. Begin kneading the dough; add a few tablespoons of milk if it seems a little dry. Yes, at first it is nothing but a giant mess…but keep going it’s totally worth it. Once the dough is no longer sticking to your hands let it rest for an hour or two.
Meanwhile, cut the QuesoDuro into approximately finger sized pieces, how finger like is up to you. We suggest 1 cm x 1 cm x 8 cm (.5” x .5” x3”)

Wrapping your cheese:

After the dough has rested, shape it into balls slightly larger than your fist. Roll them out until they are a few millimeters thick (1/8”). Then cut the dough into 1.5 cm (3/4”) wide strips and wrap them around the cheese. Make sure the cheese is covered and sealed; blow outs are not a good thing. Next set your Tequeños free in a deep fryer with neutral flavored oil heated to 375 until the dough becomes golden brown, 5-6 minutes. Pull the Tequeños out onto some kitchen paper to drain.