Oaxaca is Mozzarella’s long-lost Mexican cousin. This super stringy cheese is stretched and kneaded into long, ropey strands and then hand-rolled into delightful balls. Enjoy its earthy, buttery flavour by melting it in quesadillas, or tearing it over fresh salads.
PRONOUNCED: WAH-HAH-KAH
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.
Cow
| Per 25g Serving |
Per 100g |
|
| Energy | 216kJ | 862kJ |
| Protein | 4.4g | 17.6g |
| Fat, Total | 3.8g | 15.2g |
| -Saturated | 2.5g | 10.0g |
| Carbohydrate | 0.0g | 0.0 |
| -Sugars | 0.0g | 0.0 |
| Sodium | 70mg | 280mg |
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.
Vannella Cheese (Aust) Pty Ltd | 27-37 Cadogan St, Marrickville NSW 2204
P: (02) 8216 1828
M: 0430 077 866
