I made some queso fresco last night with this recipe - https://dailywellrecipes.com/homemade-feta-cheese-in-5-minutes-just-lemon-and-milk/
It’s okay. I give it 2/5 stars. Needs way more salt.
This recipe https://ethnicspoon.com/how-to-make-perfect-queso-fresco/ uses 50% more salt and acid.
Should I let it age? It’s an acids set not fermented cheese, so I don’t think so, but idk. Would the flavor improve in the fridge for a while?
Fresco in this case means fresh. It’s a mild cheese that isn’t aged. You can add more salt if you want but it is supposed to be mild.
It’s a topping to dishes that already have a good amount of flavor. Often with very savory or spicy dishes. It is meant to be a balance of flavor rather than something that brings a lot of it.