There are few things in life better than sinking your teeth into a piece of cheese, whether it’s something creamy, like Brie, or sharp, like an aged cheddar. It’s no wonder we’re constantly on the hunt for new types of cheese!
Meet Oaxaca, a cheese with roots in Mexico that has gained widespread popularity over the past several generations.
What Is Oaxaca Cheese?
Oaxaca cheese (also known as queso Oaxaca) hails from its namesake city of Oaxaca, Mexico, where it’s still most commonly produced today. It’s a stretchy, stringy, creamy cheese with a mild, buttery, slightly salty flavor and a yellowish-white hue. It’s a rindless cheese, which is why it’s often rolled into a yarn-like ball and sold in a rope shape. This helps preserve the semi-soft cheese’s flavor and elasticity.
Oaxaca is a member of the pasta filata cheese family. Though the pasta filata process is originally from Italy, the tradition is believed to have been brought over to Mexico by Dominican monks who settled in Oaxaca. Water buffalo milk—which is typically used to make mozzarella—was unavailable, so they used the more accessible cow’s milk instead.
How Is Oaxaca Cheese Made?
Oaxaca is made in a unique way that
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