{"data":{"slug":"queso-oaxaca","name":"Queso Oaxaca","country":"Mexico","milk":"cow","style":"stretched","style_label":"Pasta filata","strength":1,"strength_label":"Mild","summary":"Stretched into a rope and wound into a ball, like mozzarella\u2019s cousin in Oaxaca.","image":"https:\/\/havarti.org\/cheeses\/queso-oaxaca\/portrait.svg","url":"https:\/\/havarti.org\/cheeses\/queso-oaxaca","region":"Oaxaca","aka":"Quesillo","texture":"Long ribbons wound into a ball; peels apart in strands","rind":"None","age":{"min_months":0,"max_months":0,"label":"days"},"description":"Made by the same pasta filata method as mozzarella, said to have been arrived at by accident by a girl named Leobarda Castellanos Garc\u00eda in 1885 when curd was left too long and overacidified.\n\nThe hot curd is stretched into a long ribbon and wound into a ball. It peels apart in strands, melts smoothly, and is the correct cheese for quesadillas and tlayudas. Mild, milky, gently salty.","flavour_notes":["fresh milk","a light salt","a clean buttery finish"],"pairings":["Quesadillas","Tlayudas","Salsa verde","Mexican lager"],"vegetarian":null,"pasteurised":true,"tasting_notes":{"count":0,"average_rating":null},"related":[{"slug":"burrata","name":"Burrata","url":"https:\/\/havarti.org\/api\/cheeses\/burrata"},{"slug":"mozzarella-di-bufala","name":"Mozzarella di Bufala Campana","url":"https:\/\/havarti.org\/api\/cheeses\/mozzarella-di-bufala"},{"slug":"halloumi","name":"Halloumi","url":"https:\/\/havarti.org\/api\/cheeses\/halloumi"},{"slug":"caciocavallo","name":"Caciocavallo","url":"https:\/\/havarti.org\/api\/cheeses\/caciocavallo"}]}}