Page 2 - It Quesillo News Today

Dont eat this. you can make so much with quesillo. >> even ice cream. have you tried it? >> no. >> its delicious and amazing. >> look at yourself. my god. >> how are we doing? >> respect omar. i have never seen so much cheese gobbled so fast. i always assumed it just came in this shape. back in the city, i want to check out how this local cheese is celebrated at oaxacas hottest restaurants. star chef celia florian loves innovating with traditional ingredients in her kitchen to create gastronomic...

Oh, my god. have you guys eaten these? theyre grasshoppers. wow. eating insects is a practice that dates back hundreds of years... see the little legs? and continues to this day. the creamy, full-fat quesillo is layered onto the yerba santa. ah! - [chuckles] - i feel like the whole purpose of chapulines is the crunch. so... [chuckles] i hope theyre crunchy. like a toasted sandwich, its touched on the hotplate to help the quesillo stick to the leaf. oh, you roll them up. - es un bocadillo. - litt...

I feel like im making a baseball. - [laughs] - oh, god, im sweating. thats my quesillo! - hey. - oh, my god. look at his, though. im just gonna say i did this one. wow. y mira. mira, mira, mira. its the original string cheese. oh, wow. you can taste the milk. - mmm. - it is super lactose-y. [laughter] if youre lactose intolerant, dont eat this. you can make so much with quesillo. - even ice cream. have you tried it? they make it in oaxaca. - no. - its delicious and amazing. - mm-mm. oh, look at ...

[upbeat music] - hi, eva. - hi. how are you? - great. great meeting you. - oh, so nice to meet you. - you too. bienvenida. welcome to the world capital of quesillo. - oh, its my favorite cheese. food writer omar alonso is passionate about oaxacas most famous export, a stringy cheese. legend has it, it was created here in the sleepy town of reyes etla, where the locals christened it quesillo, meaning little cheese. - so, yeah, quesillo is a very important part of our diet in oaxaca. - in your san...

The traditional way. ♪ ♪ this is so exciting. ive never seen how quesillo is made. - this is your lucky day. - uh-huh. turning the curds into the stringy goodness we know and love takes hands-on attention from janet and her dad, juan. [laughter] they say that an ancestor of janets, a clueless teenager, took her eye off the curds and added boiling water in a panic to save the familys cheese. oh. - oh, its happening. - its getting so creamy, smooth.

Ask your rheumatologist for rinvoq. and take back whats yours. learn how abbvie could help you save. ♪ the caggianos. a family of long island brewers. harvests their own ingredients, on their own turf. theres a story in every piece of land. run with us on a john deere mower and start telling yours. [upbeat music] - hi, eva. - hi. how are you? - great. great meeting you. - oh, so nice to meet you. - you too. bienvenida. welcome to the world capital of quesillo. - oh, its my favorite cheese. foo...

- i feel like the whole purpose of chapulines is the crunch. so... [chuckles] i hope theyre crunchy. like a toasted sandwich, its touched on the hotplate to help the quesillo stick to the leaf. oh, you roll them up. - es un bocadillo. - little bite sizes. - wow. and these are edible flowers? - bueno. - beautiful. this plate is literally making me happy. oh, thats a perfect bite right there. i think i have a little bit of everything. crunchy. mmm. its such a balance of flavors. - sí. - wow. who ...

Wow. i dont even want to attempt to try it. i mean, i can. - sí, sí, claro. - oh, my god. oh, lord. my hands are clean. [playful music] [laughs] i feel like im making a baseball. - [laughs] - oh, god, im sweating. thats my quesillo! - hey. - oh, my god. look at his, though. im just gonna say i did this one. wow. y mira. mira, mira, mira. its the original string cheese. oh, wow. you can taste the milk. - mmm. - it is super lactose-y. [laughter] if youre lactose intolerant, dont eat this. you ca...

- in your sandwiches? - yeah. [dog barks] omar is taking me to meet one of the most distinguished quesillo makers in the region. theres a difference between the industrialized one and the artisanal way? yeah. janet lópez cansecos family farm is one of the last in mexico to produce quesillo the traditional way. ♪ ♪ this is so exciting. ive never seen how quesillo is made. - this is your lucky day. - uh-huh. turning the curds into the stringy goodness we know and love takes hands-on attention...

- okay. uh-huh. yerba santa is a local herb that has flavors of anise, eucalyptus, and mint. and since pre-hispanic times, its also been used for medicinal purposes. oh, my god. have you guys eaten these? theyre grasshoppers. wow. eating insects is a practice that dates back hundreds of years... see the little legs? and continues to this day. the creamy, full-fat quesillo is layered onto the yerba santa. ah! - [chuckles]