Author Topic: Has anyone tried Oaxaca on their pizza?  (Read 2040 times)

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Offline TXCraig1

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Re: Has anyone tried Oaxaca on their pizza?
« Reply #25 on: December 10, 2013, 02:28:49 PM »
I use the Cacique whole milk Oaxaca  almost exclusively.  If you use the Asadero be aware that it does not harden after heating, so use it in small proportion.

Have you tried the HEB brand Oaxaca?

The last few times I tried the Cacique, I thought it tasted weird.
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Offline Tscarborough

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Re: Has anyone tried Oaxaca on their pizza?
« Reply #26 on: December 10, 2013, 02:50:31 PM »
It is part skim, isn't it?

Offline TXCraig1

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Re: Has anyone tried Oaxaca on their pizza?
« Reply #27 on: December 10, 2013, 03:06:48 PM »
No. It's whole milk. I like the flavor. It's white as a ghost though.
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Offline Tscarborough

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Re: Has anyone tried Oaxaca on their pizza?
« Reply #28 on: December 10, 2013, 03:07:53 PM »
Is it orange label?  I think I use it too.

Offline misterschu

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Re: Has anyone tried Oaxaca on their pizza?
« Reply #29 on: December 10, 2013, 04:18:46 PM »
Switching gears... I came across this at Trader Joe's. If you get a chance try it - not like roasted garlic (but that is good too). It is sweeter, like nothing I have tasted. I have not tried it on Pizza but I'm thinking a cheese and black garlic pie would be heaven sent.

Thanks for forcing me to look this up.  Apparently it's made by keeping garlic at 140F for like 5 weeks.  I'll have to check the temperature of my oven due to the pilot light. Hopefully I can just make it in there since I use my toaster oven (breville smart oven) for most of my baking anyways.

Offline TXCraig1

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Re: Has anyone tried Oaxaca on their pizza?
« Reply #30 on: December 10, 2013, 04:48:30 PM »
Is it orange label?  I think I use it too.

Yes.
Pizza is not bread. Craig's Neapolitan Garage