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Greetings, Oaxaca is a cultured and rennet set curd cheese. After the curd has been removed from the whey, it is heated by hot water and stretched and pulled to create the fibers that make the cheese "Pasta Filata" which means that the cheese has fibers like string cheese. In Mexico, the country of origin for Oaxaca the cheese was pulled by hand in a rope form, and braided or coiled. Oaxaca is a very deliciouos cheese to use in Quesidillias and other cooking applications.

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Q: How do you make oaxaca cheese?
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