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Having enjoyed the delicious range of cheese from around the world, we can only finish by offering this modern marvel (hopefully it didn't cause too much splatter on landing!) ...Velveeta
Velveeta is actually more of a brand name than a cheese name. It was invented in 1918 by Emil Frey, who was sent broken pieces of (Swiss) cheese from a factory in an attempt to avoid wasting the cheese. Frey began taking broken pieces of cheese back to his house where he spent two years working on a process to make use of them.
Nowadays, marketed as a "pasteurised prepared cheese product" (no longer a cheese spread), Velveeta has a velvety smooth texture, which brought on its name. There is some Swiss cheese mixed in. Or used to be. It has been described as an "abhorrent orange thing", certainly not culinary goodness.
Enjoy an extra special, slightly creepy image of Velveeta:
PS if you are wondering who to
Having enjoyed the delicious range of cheese from around the world, we can only finish by offering this modern marvel (hopefully it didn't cause too much splatter on landing!) ...Velveeta
Velveeta is actually more of a brand name than a cheese name. It was invented in 1918 by Emil Frey, who was sent broken pieces of (Swiss) cheese from a factory in an attempt to avoid wasting the cheese. Frey began taking broken pieces of cheese back to his house where he spent two years working on a process to make use of them.
Nowadays, marketed as a "pasteurised prepared cheese product" (no longer a cheese spread), Velveeta has a velvety smooth texture, which brought on its name. There is some Swiss cheese mixed in. Or used to be. It has been described as an "abhorrent orange thing", certainly not culinary goodness.
Enjoy an extra special, slightly creepy image of Velveeta:
PS if you are wondering who to
Having enjoyed the delicious range of cheese from around the world, we can only finish by offering this modern marvel (hopefully it didn't cause too much splatter on landing!) ...Velveeta
Velveeta is actually more of a brand name than a cheese name. It was invented in 1918 by Emil Frey, who was sent broken pieces of (Swiss) cheese from a factory in an attempt to avoid wasting the cheese. Frey began taking broken pieces of cheese back to his house where he spent two years working on a process to make use of them.
Nowadays, marketed as a "pasteurised prepared cheese product" (no longer a cheese spread), Velveeta has a velvety smooth texture, which brought on its name. There is some Swiss cheese mixed in. Or used to be. It has been described as an "abhorrent orange thing", certainly not culinary goodness.
Enjoy an extra special, slightly creepy image of Velveeta:
PS if you are wondering who to
Up next on the cheesy goodness plate is:Oaxaca
Oaxaca cheese originates in the state of Oaxaca in Mexico, where most of the production still continues today. Dominican friars first brought string cheese to Mexico and the Oaxaca was developed using the same process for cheese making.
Oaxaca, also known as quesillo and queso de hebra, is a white, semihard, low-fat cheese made from cow's milk. It's texture is similar to that of mozzarella and other string cheeses. Oaxaca is widely used in Mexican cuisine, but it also tastes incredible paired with a simple plate of fruit. To incorporate Oaxaca into everyday dishes, it can be shredded, peeled and melted for pizzas, quesadillas, birria tacos, empanadas or nachos. You can even deep-fry Oaxaca cheese to make crispy, gooey, mega-elastic cheese curds.
Up next on the cheesy goodness plate is:Oaxaca
Oaxaca cheese originates in the state of Oaxaca in Mexico, where most of the production still continues today. Dominican friars first brought string cheese to Mexico and the Oaxaca was developed using the same process for cheese making.
Oaxaca, also known as quesillo and queso de hebra, is a white, semihard, low-fat cheese made from cow's milk. It's texture is similar to that of mozzarella and other string cheeses. Oaxaca is widely used in Mexican cuisine, but it also tastes incredible paired with a simple plate of fruit. To incorporate Oaxaca into everyday dishes, it can be shredded, peeled and melted for pizzas, quesadillas, birria tacos, empanadas or nachos. You can even deep-fry Oaxaca cheese to make crispy, gooey, mega-elastic cheese curds.
Up next on the cheesy goodness plate is:Oaxaca
Oaxaca cheese originates in the state of Oaxaca in Mexico, where most of the production still continues today. Dominican friars first brought string cheese to Mexico and the Oaxaca was developed using the same process for cheese making.
Oaxaca, also known as quesillo and queso de hebra, is a white, semihard, low-fat cheese made from cow's milk. It's texture is similar to that of mozzarella and other string cheeses. Oaxaca is widely used in Mexican cuisine, but it also tastes incredible paired with a simple plate of fruit. To incorporate Oaxaca into everyday dishes, it can be shredded, peeled and melted for pizzas, quesadillas, birria tacos, empanadas or nachos. You can even deep-fry Oaxaca cheese to make crispy, gooey, mega-elastic cheese curds.
Up next on the cheesy goodness plate is:Oaxaca
Oaxaca cheese originates in the state of Oaxaca in Mexico, where most of the production still continues today. Dominican friars first brought string cheese to Mexico and the Oaxaca was developed using the same process for cheese making.
Oaxaca, also known as quesillo and queso de hebra, is a white, semihard, low-fat cheese made from cow's milk. It's texture is similar to that of mozzarella and other string cheeses. Oaxaca is widely used in Mexican cuisine, but it also tastes incredible paired with a simple plate of fruit. To incorporate Oaxaca into everyday dishes, it can be shredded, peeled and melted for pizzas, quesadillas, birria tacos, empanadas or nachos. You can even deep-fry Oaxaca cheese to make crispy, gooey, mega-elastic cheese curds.
Up next on the cheesy goodness plate is:Oaxaca
Oaxaca cheese originates in the state of Oaxaca in Mexico, where most of the production still continues today. Dominican friars first brought string cheese to Mexico and the Oaxaca was developed using the same process for cheese making.
Oaxaca, also known as quesillo and queso de hebra, is a white, semihard, low-fat cheese made from cow's milk. It's texture is similar to that of mozzarella and other string cheeses. Oaxaca is widely used in Mexican cuisine, but it also tastes incredible paired with a simple plate of fruit. To incorporate Oaxaca into everyday dishes, it can be shredded, peeled and melted for pizzas, quesadillas, birria tacos, empanadas or nachos. You can even deep-fry Oaxaca cheese to make crispy, gooey, mega-elastic cheese curds.
Up next on the cheesy goodness plate is:Oaxaca
Oaxaca cheese originates in the state of Oaxaca in Mexico, where most of the production still continues today. Dominican friars first brought string cheese to Mexico and the Oaxaca was developed using the same process for cheese making.
Oaxaca, also known as quesillo and queso de hebra, is a white, semihard, low-fat cheese made from cow's milk. It's texture is similar to that of mozzarella and other string cheeses. Oaxaca is widely used in Mexican cuisine, but it also tastes incredible paired with a simple plate of fruit. To incorporate Oaxaca into everyday dishes, it can be shredded, peeled and melted for pizzas, quesadillas, birria tacos, empanadas or nachos. You can even deep-fry Oaxaca cheese to make crispy, gooey, mega-elastic cheese curds.
Up next on the cheesy goodness plate is:Oaxaca
Oaxaca cheese originates in the state of Oaxaca in Mexico, where most of the production still continues today. Dominican friars first brought string cheese to Mexico and the Oaxaca was developed using the same process for cheese making.
Oaxaca, also known as quesillo and queso de hebra, is a white, semihard, low-fat cheese made from cow's milk. It's texture is similar to that of mozzarella and other string cheeses. Oaxaca is widely used in Mexican cuisine, but it also tastes incredible paired with a simple plate of fruit. To incorporate Oaxaca into everyday dishes, it can be shredded, peeled and melted for pizzas, quesadillas, birria tacos, empanadas or nachos. You can even deep-fry Oaxaca cheese to make crispy, gooey, mega-elastic cheese curds.
Up next on the cheesy goodness plate is:Oaxaca
Oaxaca cheese originates in the state of Oaxaca in Mexico, where most of the production still continues today. Dominican friars first brought string cheese to Mexico and the Oaxaca was developed using the same process for cheese making.
Oaxaca, also known as quesillo and queso de hebra, is a white, semihard, low-fat cheese made from cow's milk. It's texture is similar to that of mozzarella and other string cheeses. Oaxaca is widely used in Mexican cuisine, but it also tastes incredible paired with a simple plate of fruit. To incorporate Oaxaca into everyday dishes, it can be shredded, peeled and melted for pizzas, quesadillas, birria tacos, empanadas or nachos. You can even deep-fry Oaxaca cheese to make crispy, gooey, mega-elastic cheese curds.
Up next on the cheesy goodness plate is:Oaxaca
Oaxaca cheese originates in the state of Oaxaca in Mexico, where most of the production still continues today. Dominican friars first brought string cheese to Mexico and the Oaxaca was developed using the same process for cheese making.
Oaxaca, also known as quesillo and queso de hebra, is a white, semihard, low-fat cheese made from cow's milk. It's texture is similar to that of mozzarella and other string cheeses. Oaxaca is widely used in Mexican cuisine, but it also tastes incredible paired with a simple plate of fruit. To incorporate Oaxaca into everyday dishes, it can be shredded, peeled and melted for pizzas, quesadillas, birria tacos, empanadas or nachos. You can even deep-fry Oaxaca cheese to make crispy, gooey, mega-elastic cheese curds.
Up next on the cheesy goodness plate is:Oaxaca
Oaxaca cheese originates in the state of Oaxaca in Mexico, where most of the production still continues today. Dominican friars first brought string cheese to Mexico and the Oaxaca was developed using the same process for cheese making.
Oaxaca, also known as quesillo and queso de hebra, is a white, semihard, low-fat cheese made from cow's milk. It's texture is similar to that of mozzarella and other string cheeses. Oaxaca is widely used in Mexican cuisine, but it also tastes incredible paired with a simple plate of fruit. To incorporate Oaxaca into everyday dishes, it can be shredded, peeled and melted for pizzas, quesadillas, birria tacos, empanadas or nachos. You can even deep-fry Oaxaca cheese to make crispy, gooey, mega-elastic cheese curds.
Up next on the cheesy goodness plate is:Oaxaca
Oaxaca cheese originates in the state of Oaxaca in Mexico, where most of the production still continues today. Dominican friars first brought string cheese to Mexico and the Oaxaca was developed using the same process for cheese making.
Oaxaca, also known as quesillo and queso de hebra, is a white, semihard, low-fat cheese made from cow's milk. It's texture is similar to that of mozzarella and other string cheeses. Oaxaca is widely used in Mexican cuisine, but it also tastes incredible paired with a simple plate of fruit. To incorporate Oaxaca into everyday dishes, it can be shredded, peeled and melted for pizzas, quesadillas, birria tacos, empanadas or nachos. You can even deep-fry Oaxaca cheese to make crispy, gooey, mega-elastic cheese curds.
Up next on the cheesy goodness plate is:Oaxaca
Oaxaca cheese originates in the state of Oaxaca in Mexico, where most of the production still continues today. Dominican friars first brought string cheese to Mexico and the Oaxaca was developed using the same process for cheese making.
Oaxaca, also known as quesillo and queso de hebra, is a white, semihard, low-fat cheese made from cow's milk. It's texture is similar to that of mozzarella and other string cheeses. Oaxaca is widely used in Mexican cuisine, but it also tastes incredible paired with a simple plate of fruit. To incorporate Oaxaca into everyday dishes, it can be shredded, peeled and melted for pizzas, quesadillas, birria tacos, empanadas or nachos. You can even deep-fry Oaxaca cheese to make crispy, gooey, mega-elastic cheese curds.
Up next on the cheesy goodness plate is:Oaxaca
Oaxaca cheese originates in the state of Oaxaca in Mexico, where most of the production still continues today. Dominican friars first brought string cheese to Mexico and the Oaxaca was developed using the same process for cheese making.
Oaxaca, also known as quesillo and queso de hebra, is a white, semihard, low-fat cheese made from cow's milk. It's texture is similar to that of mozzarella and other string cheeses. Oaxaca is widely used in Mexican cuisine, but it also tastes incredible paired with a simple plate of fruit. To incorporate Oaxaca into everyday dishes, it can be shredded, peeled and melted for pizzas, quesadillas, birria tacos, empanadas or nachos. You can even deep-fry Oaxaca cheese to make crispy, gooey, mega-elastic cheese curds.
Well, the Yarg was lovely, but time for something new!Wagassi
Wagassi is a cow's milk cheese from northern Benin in West Africa. It is traditionally prepared by the Fulani people, mostly women, and it can be bought in towns such as Parakou.
Wagassi is characterised by its mild flavour and red rind, which is a result of dipping the cheese into warm water with the Calotropis procera leaf extract. The cheese is praised for its unique properties such as the fact that it does not melt easily, even at high temperatures. It can be consumed fried or cooked in sauces, but it is rarely consumed fresh.
Well, the Yarg was lovely, but time for something new!Wagassi
Wagassi is a cow's milk cheese from northern Benin in West Africa. It is traditionally prepared by the Fulani people, mostly women, and it can be bought in towns such as Parakou.
Wagassi is characterised by its mild flavour and red rind, which is a result of dipping the cheese into warm water with the Calotropis procera leaf extract. The cheese is praised for its unique properties such as the fact that it does not melt easily, even at high temperatures. It can be consumed fried or cooked in sauces, but it is rarely consumed fresh.
Well, the Yarg was lovely, but time for something new!Wagassi
Wagassi is a cow's milk cheese from northern Benin in West Africa. It is traditionally prepared by the Fulani people, mostly women, and it can be bought in towns such as Parakou.
Wagassi is characterised by its mild flavour and red rind, which is a result of dipping the cheese into warm water with the Calotropis procera leaf extract. The cheese is praised for its unique properties such as the fact that it does not melt easily, even at high temperatures. It can be consumed fried or cooked in sauces, but it is rarely consumed fresh.
Well, the Yarg was lovely, but time for something new!Wagassi
Wagassi is a cow's milk cheese from northern Benin in West Africa. It is traditionally prepared by the Fulani people, mostly women, and it can be bought in towns such as Parakou.
Wagassi is characterised by its mild flavour and red rind, which is a result of dipping the cheese into warm water with the Calotropis procera leaf extract. The cheese is praised for its unique properties such as the fact that it does not melt easily, even at high temperatures. It can be consumed fried or cooked in sauces, but it is rarely consumed fresh.
