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This page uses content from Wikipedia. The original article was at Oaxaca cheese. The list of authors can be seen in the page history. As with WikiCheese, the text of Wikipedia is available under the Creative Commons Attribution-Share Alike License 3.0 (Unported) (CC-BY-SA). |
Queso Oaxaca is a white, semihard cheese from Mexico, similar to unaged Monterey Jack, but with a mozzarella-like string cheese texture. It is named after the state of Oaxaca in southern Mexico, where it was first made. It is available in several different shapes. It is also known as quesillo Oaxaca or thread cheese when shaped like a ball. Shaped in bricks for slicing, it is called asadero (meaning "roaster" or "broiler") or queso quesadilla.[1]
The production process is complicated and involves stretching the cheese into long ribbons and rolling it up like a ball of yarn. Italian mozzarella is another cheese which is processed by stretching (the pasta filata process).
Queso Oaxaca is used in Mexican cuisine, especially in quesadillas and empanadas, where the queso Oaxaca is melted and other stuffings, such as huitlacoche and squash flowers are added to the filling. [2]
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References[]
- ↑ "Guide to Mexican Cheeses". Gourmet Sleuth. http://www.gourmetsleuth.com/mexicancheeses.htm. Retrieved 2007-10-15.
- ↑ "The Cook's Thesaurus". Lori Alden. http://www.foodsubs.com/Chessoft.html. Retrieved 2011-10-29.