Page 4 - It Quesillo News Today : Breaking News, Live Updates & Top Stories | Vimarsana

Ask your rheumatologist for rinvoq. and take back what's yours. learn how abbvie could help you save. ♪ the caggiano's. a family of long island brewers. harvests their own ingredients, on their own turf. there's 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, it's my favorite cheese. food writer omar alonso is passionate about oaxaca's most famous export, a stringy cheese. legend h...

- i feel like the whole purpose of chapulines is the crunch. so... [chuckles] i hope they're crunchy. like a toasted sandwich, it's 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, that's a perfect bite right there. i think i have a little bit of everything. crunchy. mmm. it's such a balance of flavors. - sí. - wow. who would think to put cheese with grasshoppers with flowers? [laughs] celia's exquisite dish honors...

Wow. i don't 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 i'm making a baseball. - [laughs] - oh, god, i'm sweating. that's my quesillo! - hey. - oh, my god. look at his, though. i'm just gonna say i did this one. wow. y mira. mira, mira, mira. it's the original string cheese. oh, wow. you can taste the milk. - mmm. - it is super lactose-y. [laughter] if you're lactose intolerant, don't eat this. you can make so much with quesillo.

- in your sandwiches? - yeah. [dog barks] omar is taking me to meet one of the most distinguished quesillo makers in the region. there's a difference between the industrialized one and the artisanal way? yeah. janet lópez canseco's family farm is one of the last in mexico to produce quesillo the traditional way. ♪ ♪ this is so exciting. i've 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]

- okay. uh-huh. yerba santa is a local herb that has flavors of anise, eucalyptus, and mint. and since pre-hispanic times, it's also been used for medicinal purposes. oh, my god. have you guys eaten these? they're 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]