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Mexican Cheeses
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| I am very interested in mexican cheeses: Oaxaca (suppossed to be similar to mozarella), coteja (a dry crumbly cheese, great over rolled tacos or whatever), queso anejo, asadero, chihuahua, jalapeno, panela, edam (very popular in the yucutan region), Manchengo Viejo, criollo, Requesion (like roccotta, often found sold in corn husks)... there seem to be dozens, even regional specialties. If anyone out there knows anything about them, I would greatly appreciate the information. Thanks, Ty
One answer form a customer: I saw on your site that someone was looking for a cheese recipe for
Chihuahua and Oaxaca. It appears that they are the same cheese. The
following web site offers a recipe for sale: http://www.danlac.com/
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The Cheese Queen is in Food and Wine and Barbara Kingsolver's
book Animal, Vegetable, Miracle!
Thanks for joining our cheese making family, keep those stories & photos coming. We love to hear from you!
In Peace,
Ricki, the cheese queen | |