FDA Food recall F-1908-2018
Mexican Style Ricotta Cheese labeled, "Don Froylan Requeson***Mexican Style Ricotta Cheese***Ingredients: Pasteurized Whey, Salt***" 1lb. (…
- FDA Food
- Class II
- terminated
- Published 2018-09-05
On 2018-09-05 the FDA classified a Class II recall of Mexican Style Ricotta Cheese labeled, "Don Froylan Requeson***Mexican Style Ricotta Cheese***Ingredients: Pasteurized Whey, Salt***" 1lb. (… by Ochoa S Queseria, citing don Froylan Requeson is being recalled because the ingredient statement does not declare milk, a major food allergen. The pasteurized whey comes from whole milk.
Read the official FDA Food notice
| Agency | FDA Food |
|---|---|
| Recall number | F-1908-2018 |
| Classification | Class II |
| Status | terminated |
| Initiated | 2018-08-20 |
| Published | 2018-09-05 |
| Last updated | 2026-09-13 11:50 UTC |
| Company | Ochoa S Queseria |
| Distribution | OR, WA |
Product
Mexican Style Ricotta Cheese labeled, "Don Froylan Requeson***Mexican Style Ricotta Cheese***Ingredients: Pasteurized Whey, Salt***" 1lb. (16 oz.) and bulk plastic bags in 2lb. and 5lb.
Reason
Don Froylan Requeson is being recalled because the ingredient statement does not declare milk, a major food allergen. The pasteurized whey comes from whole milk.
Identifiers
| code_info | Use By Dates: 8/22/2018, 8/23/2018, 8/24/2018, 8/25/2018, 8/29/2018, 8/30/2018, 8/31/2018, 9/01/2018, 9/05/2018, 9/06/2…Use By Dates: 8/22/2018, 8/23/2018, 8/24/2018, 8/25/2018, 8/29/2018, 8/30/2018, 8/31/2018, 9/01/2018, 9/05/2018, 9/06/2018, 9/07/2018, 9/08/2018, 9/12/2018, 9/13/2018, 9/14/2018, 8/15/2018 |
|---|
Status history
No status changes recorded since RecallRadar first saw this recall on 2026-09-13 11:50 UTC. Current status: terminated.
Source
Official record: https://api.fda.gov/food/enforcement.json?search=recall_number:%22F-1908-2018%22
RecallRadar indexes public recall notices from the FDA, USDA FSIS, and CPSC. The official agency notice is the authoritative source. Always confirm details at the linked source before acting.