Moderators of NBRC’s Comments (group member since Jan 22, 2011)

Moderators of NBRC’s comments from the Nothing But Reading Challenges group.

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.

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.

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.

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.