This month's Forging Fromage challenge was to make queso oaxaca and a Mexican-style chorizo. I've made chorizo before, but I've never even heard of this bizarre, knotted string cheese before, let alone made it. In the words of Harry Potter "This is the weirdest thing we have ever done".
I followed the recipes that Heather sourced for both. Finding citric acid turned out to be the trickiest bit - I used to buy it from the supermarket but I ended up having to get it from the chemist. There was a brief moment when I wondered if I'd have to use cystitis relief sachets... but fortunately not.
Once the ingredients were sourced, it was really very straightforward.
It is not a high-yielding cheese! I ended up with a lot of fairly creamy whey, which I have cooked down to a sort of cajeta.
I served slices of the cheese melting onto hot, fresh bread along with some of Ben's Mexican chorizo bruschetta topping. Delicious! It was interesting how the flavour of the chorizo developed over the couple of days in the fridge. It became much saltier and more pungent. Delicious, but definitely more of a flavouring condiment than something you could just eat as a sausage.