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Oaxaca cheese ((スペイン語:Queso Oaxaca)) is a white, semihard cheese from Mexico, similar to unaged Monterey Jack, but with a mozzarella-like string cheese texture. It is named after the state of Oaxaca in southern Mexico, where it was first made. The string cheese process, originally from Italy, which is used to produce mozzarella, was brought to Mexico by the Dominican monks that settled in Oaxaca. However, as goat milk was unavailable, they started using cow milk instead. It is available in several different shapes. It is also known as ''quesillo Oaxaca'' or thread cheese when shaped like a ball. Shaped in bricks for slicing, it is called ''asadero'' (meaning "roaster" or "broiler") or ''queso quesadilla''.〔(【引用サイトリンク】publisher=Gourmet Sleuth )〕 The production process is complicated and involves stretching the cheese into long ribbons and rolling it up like a ball of yarn. Italian mozzarella is another cheese which is processed by stretching (the ''pasta filata'' process). Queso Oaxaca is used widely in Mexican cuisine, especially in ''quesadillas'' and ''empanadas'', where the ''queso Oaxaca'' is melted and other stuffings, such as ''huitlacoche'' and squash flowers are added to the filling.〔(【引用サイトリンク】publisher=Lori Alden )〕 File:Empanada flor de Calabeza.jpg|A ''quesadilla'' with ''queso Oaxaca'', ''flor de calabaza'', and ''epazote''. File:Tlayuda_con_Quesillo,_Oaxaca.jpg|A ''tlayuda'' topped with tomato and strings of ''quesillo Oaxaca''. ==See also== *Cheeses of Mexico *Oaxacan cuisine 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Oaxaca cheese」の詳細全文を読む スポンサード リンク
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