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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 .
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.
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
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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.
Palmito cheese (Spanish: Queso palmito) is a popular fresh cheese from Costa Rica that resembles a knotted ball of string cheese. [1] [2] It has been described as light, salty, and stringy with a texture comparable to mozzarella cheese. [3] It is similar to Oaxaca cheese in Mexico.
The city’s freshly grilled steak sandwiches with cheese and onions are synonymous with Philly. These beefy sandwiches are one example of the city’s long history of making superlative food ...
A soft, mildly salty cheese String cheese: The particular American variety of Mozzarella with a stringy texture Teleme cheese: Cottage cheese: It is a fresh cheese curd product with a mild flavor and soupy texture. [126] It is drained, but not pressed, so some whey remains and the individual curds remain loose.