Oaxaca Cheese is currently manufactured and widely available in Southern California. Similarly to the Italian mozzarella, this mildly tangy cheese has been stretched until fibrous, then knotted into a lump. It melts very smoothly, exuding very little oil, and when melted strings well when pulled, considered a necessity for a Mexican melting cheese. At certain temperatures it can seem just a bit rubbery. The photo specimen was about 4-1/2 inches diameter and weighed 12 ounces. Cultured pasteurized milk, salt, enzymes and sodium citrate.
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