Oaxaca, also known as Queso Oaxaca is a Mexican name for a semi-soft, white, string-type, Hispanic-style cheese made from cow's milk. Belonging to the pasta filata family, similar to a Mozzarella, Oaxaca is a stretched curd cheese, kneaded and sold in long ropes gently wound in balls.

Oaxaca has a savoury mellow buttery flavour and is a great melting cheese. The little salty and mild flavour make it is one of the most popular cheeses for preparing quesadillas. In addition, Oaxaca is an excellent stuffing cheese in baking recipes. In both texture and flavour, it can be compared to a young Monterey Jack cheese. Although the cheese lacks a strong flavour, its mild taste is a favourite with kids.

Ingredients
• 10 litres (10 quarts) whole cows milk
• 1/4 teaspoon (Tad) Thermophilic culture
• 1/8 teaspoon (Dash) Mesophilic culture
• 1/16 teaspoon (Pinch) Lipase diluted in 1/4 cup non-chlorinated water
• 1/4 teaspoon (1.25ml) Calcium Chloride diluted in 1/4 cup non-chlorinated water
• 1/2 teaspoon (2.5ml) Liquid Rennet (IMCU 200) diluted in 1/4 cup cool non-chlorinated water
• Saturated Brine Solution 18%

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Thermophilic starter culture; https://www.littlegreenworkshops.com....

Mesophilic starter culture; https://www.littlegreenworkshops.com....

Lipase; https://www.littlegreenworkshops.com....

Rennet Chymax Plus IMCU 200; https://www.littlegreenworkshops.com....

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Curd Nerd Newsletter; https://www.littlegreenworkshops.com....

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