Queso fresco is fresh cheese and a bit of a must in Spain. It can be grilled. Like haloumi it does not melt. It comes salted or unsalted and to be honest it is there for texture mostly, as it has a very subtle flavour. But as with such ingredients it goes well with bold flavours and contrasting textures. Morcilla de Burgos is a black pudding made with blood, fat, spices and rice. It is greasy and flavoursome. Sliced and fried with a little oil until it is crispy it makes a perfect menage a trois with the queso fresco, likewise fried and the mojo that adds a little freshness from the coriander and chilli. Now if you really want to go overboard: a fried egg. The full Spanish.
By and by, I have never found queso fresco here, but it is as easy as making a cup of tea, takes longer, but mostly gravity does the work. You have to get rennet though, o joy of the internet. And muslin.
Take four pints of milk and heat to 43 degrees Celsius. Whisk in a teaspoon of rennet and leave for half an hour. Put the muslin over a colander and pour in the milk. Leave to drain for a good half and hour. Now twist the muslin, until it is tight and leave in the colander for five hours. I leave it overnight. Twist it more and then turn out. Pechang.
You can find morcilla de Burgos online and it is worth it. I keeps well.
The recipe for mojo is in this blog, just seek THE MOJO SIBLINGS.
Slice the morcilla and the queso fresco maybe 1 cm thick. Heat a frying pan until hot. Add a little oil and then the morcilla and the queso fresco. Brown on both side and plate up. Add mojo verde and as i say a fried egg if you feel that way.