A Mexican cheese in the style of mozzarella has an earthy mellow flavour with a superior melt. It is stretched into a thin ribbon then rolled into a ball shape. A great cheese for melting in your Quesadillas or pulled apart and mixed through a raw vegetable salad.
Oaxaca Cheese is named after the state of Oaxaca in southern Mexico, where it was first made. The string cheese process, originally from Italy, which is used to produce mozzarella, was brought to Mexico by the Dominican monks that settled in Oaxaca. However, as water buffallo milk was unavailable, they started using cow milk instead. The cheese is available in several different shapes.
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 widely in Mexican cuisine, especially in quesadillas and empanadas, where the queso Oaxaca is melted and other ingredients, such as huitlacoche and squash flowers, are added to the filling.
Pasteurised cows Milk,
Non-Animal Rennet, Starter Culture, Salt
Keep refrigerated below 4°C.
Consume within 3 days of opening.
Best consumed at room temperature.