$24.00
Description
In this class you will learn two popular Mexican varieties of cheese. Panela is a 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!
What You’ll Get
Purchasing this ON DEMAND class will give you instant access to this course and you can watch it over and over again for as long as you wish. You will receive:
- Instant access to the course
- Full narrated video instructions on how to make these cheeses
- Downloadable recipes
- Food safety tips
- Questions answered by expert instructors
The link to the course will be sent immediately by out automated software but sometimes these emails get screened by spam filters so be sure to check all your junk mail and promotions folders! You’ll also be receiving the downloadable recipes and food safety tips. Once you’ve finished your classes, you’ll have the opportunity to get your questions answered by our experienced and helpful cheesemaking instructors.
Your Instructor
Kate Johnson is the founder and lead instructor for The Art of Cheese. Read more about Kate HERE
