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The name "quesillo" is the one given by the region where it originated, then it adopted the name of Oaxaca cheese, the only real difference lies in where this dairy product was produced or where it is purchased, but in essence it is the same thing. However, there are those who believe that it would
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be better to keep the name Oaxaca cheese because this denomination would make this state famous outside the country and, like manchego cheese, gouda cheese or others, the name would be associated with a specific place.
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Hernández-Montes, Arturo; Torres-Salas, Verenice; Pablo-Cano, Magdiel; Jáuregui-García, Carla Zulema; Peralta-Aparicio, Celia; Espejel-García, Anastacio (2020-09-09).
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Just under 30,000 metric tonnes of Oaxaca cheese were produced in Mexico in 2020. Much of it comes from the state of Oaxaca, located in southern Mexico.
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process. Another cheese made with this method is mozzarella curd, though the final process for Oaxaca cheese bears a closer resemblance to
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Yu, Chenxu; Gunasekaran, Sundaram (August 2005). "A systems analysis of pasta filata process during
Mozzarella cheese making".
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The production process is complicated and involves stretching the cheese into long ribbons and rolling it up like a ball of
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495:"Comunalidades de significados para quesos tradicionales mexicanos: queso de Zacazonapan, Quesillo y queso de Poro"
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The
Complete Idiot's Guide to Cheeses of the World: A Tasteful Guide to Selecting, Serving, and Enjoying Cheese
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290:. They are similar in texture, but they are produced with different methods, making Oaxaca cheese moister.
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in southern Mexico, where it was first made. The string cheese process was brought to Mexico by the
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541:"Historia del quesillo de Oaxaca - Oaxaca Mío - La guía perfecta para conocer Oaxaca"
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689:"La UCR aporta un estudio para mejorar calidad de los productos lácteos artesanales"
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Ramírez Navas, Juan Sebastían; González
Sequeira, Sebastián; Sequeira Cléve, Norma.
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that settled in Oaxaca. The cheese is available in several different shapes.
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565:"Oaxaca Cheese: A Delicious 10 Minute Guide - Capricious Travel"
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286:), a cheese produced in the northern state of
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660:"Queso Palmito: originalmente costarricense"
16:White, semihard cheese originating in Mexico
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465:. Greenwood Publishing Group. p. 116.
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258:is melted and other ingredients, such as
637:. Editorial Trillas. pp. 451–456.
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309:(palmito), and it is produced in the
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775:Stretched-curd cheeses
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511:10.15174/au.2020.2875
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795:Salvadoran cuisine
790:Nicaraguan cheeses
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635:Tecnología Quesera
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732:29 December
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422:Food portal
338:El Salvador
317:cantons of
261:huitlacoche
245:quesadillas
82:Named after
36:Other names
764:Categories
619:2011-10-29
571:2023-07-22
550:2022-10-16
446:References
363:quesadilla
311:San Carlos
295:Costa Rica
222:using the
211:Production
181:mozzarella
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519:2007-9621
478:8 January
342:quesillo.
326:Nicaragua
288:Chihuahua
251:empanadas
77:Semi-hard
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408:See also
334:Colombia
330:Honduras
165:quesillo
22:Quesillo
396:tlayuda
379:epazote
347:Gallery
315:Zarcero
279:asadero
191:History
114:Spanish
74:Texture
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376:, and
197:Oaxaca
86:Oaxaca
58:Oaxaca
54:Region
48:Mexico
523:S2CID
366:with
734:2019
721:ISBN
696:2020
671:2020
639:ISBN
515:ISSN
480:2018
467:ISBN
336:and
313:and
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
