Panela is a popular Mexican fresh cheese with a mild pleasant flavor.  It is typically molded in a basket and while it is made with rennet, the addition of culture is optional.  Many authentic Mexican recipes call for raw milk which would contain a fair amount of “culture” naturally.  But since this is a fresh cheese, legal manufacture of it in the US requires the use of pasteurized milk so the addition of a small amount of culture is desirable.  It can be made out of whole or part-skim milk.  This cheese does not melt so is great for searing or frying.

Oaxaca (prounced Wuh-HAH-kuh) was originally produced in the southern Mexican state of Oaxaca which is how it got its name.  It’s a member of the pasta filata family meaning it’s a stretched curd cheese.  It is similar to mozzarella but is stretched into long ribbons that are then coiled like a ball of yarn. It is also called Quesillo and is most widely used in Quesadillas.  But it’s good to just snack on, too!

This live, interactive session will happen at 2:00 pm MT on February 4, 2022 and will be taught by Art of Cheese Owner & Lead Cheese Coach, Kate Johnson.  But don’t worry if you can’t attend the session at that time!  A recording will be available for you to watch at your convenience shortly after the class.

Here’s how it works:

Step 1:  Register at the link below

Step 2:  Once you register, you’ll receive an e-mail with links to the session.  The downloadable recipes will be sent a few days before the class goes live.

Step 3:  If you don’t already have it, download the Zoom software onto your computer or personal devise.  It’s easy and it’s free and you’ll find it at Zoom.us

Step 4:  On the date and time of your class, simply click on the link to attend the session and start learning!  Or if you can’t make it at that time, watch the recorded session which will be e-mailed to you at the conclusion of the class and you can watch it at your leisure.

Your registration fee includes:

• Unlimited access to our Cheesemaking 101 online course;
• Interactive instruction with live Q&A;
• Downloadable recipes;
• Unlimited access for 1 year to the recorded version of the class

REGISTER HERE

Note:  The ingredients needed are milk (cow preferred), mesophilic culture, citric acid, rennet, and salt.