Marinating Feta Queso Fresco(?)

I saw this post on Serious Eats about marinating Feta cheese with jalapeños (inspired by comments to David Lebovitz's more general Feta marination post) and was quite intrigued...  but I didn't have any Feta... what I had, was a lot of queso fresco wanting to be used . Queso fresco is a Mexican fresh cheese that shares a lot of similarities with Feta in texture and saltiness, but that is quite a bit milder. Will it be overpowered by the spices and peppers? Possibly. But it was worth the (minimal) effort to find out.

I used a fresh cayenne pepper instead of jalapeño... and since we were also low on fresh herbs, I put a couple of sprigs of rosemary in, but the rest of the spicing was accomplished with dried spices like epazote, Mexican oregano, and a dash of aleppo. If I had a lime available in the crisper, I would have used pieces of its peel instead of lemon... to keep with the Mexican thing (OK fine, I know aleppo is from Syria)... however, maybe the theme of this effort would more aptly called "what I had in the fridge" to which the lemon fit admirably.

We'll see how it comes out, but I'm pretty excited to try it.