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Mexican cheese question.

k
knucklesandwich Jan 3, 2013 03:48 PM

NYC has lots of Mexican food carts now, and most of them make tasty sandwiches that, paradoxically, include this white, stretchy, chicle-like substance that has no taste whatsoever.

What do you call this stuff?

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  1. Soul Vole RE: knucklesandwich Jan 3, 2013 08:20 PM

    Maybe panela? Even here in Mexico City I have a hard time finding panela that doesn't have the taste of tofu (i.e., almost none), and I don't think I've ever had a torta where I thought the panela brought something to it. It goes nicely on salads though and I'm pretty sure it's panela that I see a lot crumbled on top of enchiladas, refried beans, and what have you.

    3 Replies
    1. re: Soul Vole
      paulj RE: Soul Vole Jan 3, 2013 08:27 PM

      Panela is a fresh cheese, with a squeaky texture. It doesn't melt much.

      Other other hand 'stretchy' brings to mind Oaxaca, which is more like a string cheese.

      http://www.gourmetsleuth.com/Articles...

      1. re: paulj
        k
        knucklesandwich RE: paulj Jan 4, 2013 05:05 AM

        I think I've had 2 kinds; one is stringy and tasteless, and the other is more slabby, and equally flavorful.

        I don't get it. Is it supposed to taste like rubber? Does it lose something at this latitude?

        1. re: paulj
          b
          BuildingMyBento RE: paulj Jan 4, 2013 08:46 PM

          Oaxacan cheese reminds me of a less-salty mozzarella, which is a very good thing to think about on a torta...

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