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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.
Cheese is an ancient food whose origins predate recorded history. There is no conclusive evidence indicating where cheesemaking originated, either in Europe , Central Asia or the Middle East , but the practice had spread within Europe prior to Roman times and, according to Pliny the Elder , had become a sophisticated enterprise by the time the ...
Oaxaca cheese – a white, semihard cheese from Mexico, similar to un-aged Monterey Jack, but with a mozzarella-like string cheese texture. The production process is complicated and involves stretching the cheese into long ribbons and rolling it up like a ball of yarn.
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.
In Chile and Bolivia, quesillo refers to a type of small fresh cheese. It is a popular farm cheese of the Cochabamba valley, usually made from raw cow milk, pepsin and acid coagulation, a maize size curd, and a dry-salted, hand-formed, palm-size mold. After resting for two or three hours it has a crumbly consistency and is ready to eat.
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.