Queso Campesino Oaxaca Mini
- Microbial Rennet
- Cow Milk
- by Queso Campesino
- United States
In every ball of Queso Oaxaca, there’s so much cheesy goodness to unravel. And unravel you will, as you tear off strings of smooth, tender, delicately salty cheese. At Queso Campesino, Gabriel Robles brings cheesemaking tradition from his native Mexico to the United States; here he captures the savory-sweet balance of a Oaxacan icon. This cheese melts incredibly well, but we also love it pulled into strands and piled atop tacos or added to your cheese board beside Charlito’s Cocino Sobrasada.
- Queso Oaxaca is named for the state of Oaxaca in Southern Mexico where this cheese originated.
- It's a pasta filata-style or pulled curd cheese. Like in mozzarella-making, the curds are submerged in hot whey or water before stretching.
- In a divergence from mozzarella, these curds aren’t formed immediately into balls but first into flat ribbons up to 15-feet long, which get wound together like a ball of yarn.
- The result is a tender and bouncy texture with that classic string cheese pull.
- It’s equally good for cooking and snacking. Make a Mexican take on caprese with Queso Oaxaca, tomato, and Mexican oregano; melt it over stuffed peppers or enchiladas; or break down into strings and serve with fruit and charcuterie.
- Queso Campesino was started in 2001 by Gabriel Robles, a Mexican-born resident of Denver, Colorado, who wanted to make authentic, high-quality Mexican cheeses in the United States.
- He hoped to appeal to Hispanic and non-Hispanic consumers alike by bringing the unique flavors and incredible versatility of Mexican cheese to the American market.
- Queso Campesino translates roughly to countryman’s cheese, reflecting the company’s commitment to capturing the specific flavors of the cheese’s origins.
- Their cheeses are made with whole cow’s milk, sourced from local dairies when possible. Their milk suppliers commit to standards around ethical treatment of animals.