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Oaxaca cheese (Spanish: queso Oaxaca) (/ w ə ˈ h ɑː k ə / wə-HAH-kə), also known as quesillo and queso de hebra, is a white, semihard, low-fat cheese that originated in Mexico. It is similar to unaged Monterey Jack , but with a texture similar to mozzarella or string cheese .
This cheese is made with whole milk, but has relatively low fat and cholesterol (due to higher moisture). [4] [6] [25] This is a white, spongy cheese whose origins can be traced back to Burgos, Spain, and used primarily to crumble over dishes. [1] This cheese is made in just about all parts of Mexico with little variation. [6] Queso asadero
American string cheese. In the United States, string cheese generally refers to snack-sized servings of low-moisture mozzarella. This form of string cheese is roughly cylindrical, about 6 inches (15 cm) long and less than 1 inch (2.5 cm) in diameter. The cheese used is commonly a form of mozzarella, or a combination of mozzarella and cheddar.
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Cheese-making was known in Europe at the earliest level of Hellenic myth. [ a ] According to Pliny the Elder , cheese became a sophisticated enterprise at the start of the ancient Rome era. [ 20 ] During the ancient Rome era, valued foreign cheeses were transported to Rome to satisfy the tastes of the social elite.
This is a timeline of Mexican history, comprising important legal and territorial changes and political events and improvements in Mexico and its predecessor states. To read about the background to these events, see history See also the list of heads of state of Mexico and list of years in Mexico .
Bocconcini is a small mozzarella cheese the size of an egg.. This is a list of stretch-curd cheeses, comprising cheeses prepared using the pasta filata technique. The cheeses manufactured from this technique undergo a plasticising and kneading treatment of the fresh curd in hot water, which gives them fibrous structures.
The history of frying cheese in a batter dates back to at least 1393 in medieval France, when a recipe for fried cheese sticks appeared in Le Ménagier de Paris. [1] However, food historians believe that medieval French fried cheeses had little in common with the preparation and development of modern mozzarella sticks.