Oaxaca cheese
Oaxaca Cheese
Oaxaca cheese (pronunciation: /wɑːˈhɑːkə/ wah-HAH-kə) is a white, semi-hard cheese from Mexico, named after the state of Oaxaca. It is similar to unaged Monterey Jack, but with a mozzarella-like string cheese texture.
Etymology
The name "Oaxaca" comes from the Nahuatl word "Huāxyacac," which was hispanicized to "Guajaca" and later spelled "Oaxaca" in Spanish. The cheese is named after the state in Mexico where it was first made.
Production
Oaxaca cheese is made from cow's milk, unlike many Mexican cheeses that are made from goat's milk. The cheese is produced by a process similar to that used to make Mozzarella, involving stretching the cheese into long ribbons and rolling it up like a ball of yarn.
Culinary Uses
Oaxaca cheese is used widely in Mexican cuisine, particularly in baked dishes such as quesadillas and enchiladas. It melts well and has a mild flavor, making it a versatile ingredient in a variety of dishes.
Related Terms
- Queso de bola: A type of cheese from the Yucatán Peninsula in Mexico, similar in texture to Oaxaca cheese.
- Queso fresco: A fresh cheese, often used as a topping in Mexican and Spanish dishes.
- Queso blanco: A creamy, soft white cheese, used in similar ways to Oaxaca cheese.
External links
- Medical encyclopedia article on Oaxaca cheese
- Wikipedia's article - Oaxaca cheese
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