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Etla, Oax: making quesillo (Oax string cheese); hot water poured on fermented curds, starting to soften
6 Jul 2011 02:05

Etla, Oax: making quesillo (Oax string cheese); hot water poured on fermented curds, starting to soften 



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Rick Bayless

Chicago

Chef/Owner of Frontera Grill, Cookbook Author, Host of Mexico-One Plate at a Time

web www.rickbayless.com

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Etla, Oax: finished balls of fresh made quesillo Etla, Oax: making quesillo (Oax string cheese); hot water poured on fermented curds, starting to soften Etla, Oax: setting fresh milk w natural rennet for fresh cheese (queso fresco)
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