Page 5 - It Quesillo News Today : Breaking News, Live Updates & Top Stories | Vimarsana

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] they say that an ancestor of janet's, a clueless teenager, took her eye off the curds and added boiling water in a panic to save the family's cheese. oh. - oh, it's happening.

[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 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 sandwiches? - yeah. [dog barks] omar is taking me to meet one of the most distinguished quesillo make...

[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. - even ice cream. have you tried it? they make it in oaxaca. - no. - it's delicious and amazing. - mm-mm. oh, look at yours. my god. respect to omar. i have never seen so much cheese go...

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] - 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.

Yeah. janet lópez canseco's family farm is one of the last in mexico to produce quesillo the traditional way. ♪ ♪ this is so e 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] they say that an ancestor of janet's, a clueless teenager, took her eye off the curds and added boiling water in a panic to save the family's cheese.