Random cheese question
I'll be moving to Spain in the fall, from the US, and will occasionally want to make Mexican-esque food there. My challenge (I remember this difficulty well from my time in Italy) will be to find some cheese(s) that emulate the melting and flavor properties of jack/oaxaca cheeses. Any tips?
In Madrid there are a few Mexican grocers who sell queso chihuahua and other Mexican cheeses (I haven't seen Oaxaca, though). There are a lot of different meltable Spanish cow milk cheeses... we usually use a non-aged Mahón (which is very different from Oaxaca, but has a nice flavor of its own).
Sorry, no direct answer but Mozarella springs to mind (but you have lived in Italy, so obviously not the answer!) See this article:
Spain produces a wide selection of similar cheese (may-be they even brought the recipe to Mexico...) so a good look round the market might do teh trick.