Oaxaca [pronounced Wuh-HAH-kuh] was created long ago in the southern Mexican state of Oaxaca, for which it’s named. Belonging to the mozzarella family, it is a semisoft, white, artisan cheese made from cow’s milk. This unique cheese is made by stretching the curd into long ribbons that are most traditionally gently wound into a knot or formed into a ball. Like Mozzarella, Oaxaca is traditionally dipped into salt water at the end of the process to form a thin rind. Cacique’s Oaxaca cheese is made in a long rope then wound into a knot, in keeping with tradition.

Flavor profile: Oaxaca cheese has a mellow, earthy flavor and is similar to an American String cheese or Mozzarella, though more buttery with a far superior “melt."

How to use: Shredded, it can top refried beans, tostadas, and soups. Sliced, it melts wonderfully for quesadillas or served with chile de agua. Small 1-inch pieces are often eaten as snacks and enjoyed with a drink.

Ingredients: cultured pasteurized grade a milk and skim milk, sea salt and enzymes. Contains milk.