Author Topic: Has anyone tried Oaxaca on their pizza?  (Read 862 times)

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Offline norcoscia

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Re: Has anyone tried Oaxaca on their pizza?
« Reply #20 on: December 01, 2013, 12:03:26 PM »
The side with the pepperoni cut in half is the Oaxaca, it was very buttery and melted great - I think even in the photo you can see the side with the pepperoni cut in half is a bit more yellow, yum!

The pepperoni slid around a bit, I may have put a bit too much cheese on the pie --- but I have made worse mistakes in my life :D

Close-up attached....


Offline mkevenson

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Re: Has anyone tried Oaxaca on their pizza?
« Reply #21 on: December 01, 2013, 03:46:40 PM »
Here is my 1/2 Don Francisco Oaxaca & 1/2 Fresh Mozz. I didn't notch the pie but think I could tell the different 1/2s. Ha Ha HA. The cheese was good on both halves, hard for me to tell the difference, with all the other flavors present.
I was able to buy the Oaxacan at $4.99/lb in bulk. Buy as much as you need. I would definitely say it was = to the TJ Ciliegine all natural whole milk fresh Mozz.


This was fun!


Mark
"Gettin' better all the time" Beatles

Offline norcoscia

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Re: Has anyone tried Oaxaca on their pizza?
« Reply #22 on: December 01, 2013, 04:15:31 PM »
Nice looking pies mkevenson, nice to have a cheese option we can get locally....

Offline Tscarborough

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Re: Has anyone tried Oaxaca on their pizza?
« Reply #23 on: December 10, 2013, 12:12:43 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.

Offline Jet_deck

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Re: Has anyone tried Oaxaca on their pizza?
« Reply #24 on: December 10, 2013, 12:40:36 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.
+1, it does well at Neo temps also.
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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.
I love pigs. They convert vegetables into bacon.

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.
I love pigs. They convert vegetables into bacon.

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.
I love pigs. They convert vegetables into bacon.