Cacique Flavors Your Celebration - Dia de los Muertos

Oaxaca [pronounced Wuh-HAH-kuh] was created long ago in the southern Mexican state of Oaxaca, for which it's named. Belonging to the mozzarella family, it is a semisoft, white, artisan cheese made from cow's milk. This unique cheese is made by stretching the curd into long ribbons that are most traditionally gently wound into a knot or formed into a ball.

Crema Mexicana is an everyday staple that can add an authentic Mexican flavor to any meal. With it's rich, creamy taste and a slight tinge of buttery sweetness, this Mexican-style cream adds the perfect finishing touch to your meal.

Named after the town of Cotija, Michoacán where it originated, Cotija cheese has a strong, salty flavor and mostly used as a topping or mixed into sauces. Traditionally, Cotija is made with cow's milk and is a seasonal cheese produced by artisan cheese makers living high in the mountains.

It is a thick, buttery Grade A sour cream with a perfect balance of heavy cream flavor and a slight acidic tang. Full flavored, with a savory, rich feel and consistency. Use as a topping or base in savory dishes. It can be poured or dolloped.

Queso fresco or "fresh cheese" is the quintessential embodiment of Mexican cheese. Traditionally made from raw cow's milk, ranchers wake early each day to begin the process of making queso fresco.

Panela, a white fresh and smooth cheese, has its roots from central Mexico. Ranchers would strain the Queso in hand-woven baskets, hence the signature basket-weave pattern visible along its outer edges.

Queso Quesadilla originated in the state of Sinaloa in Northwestern Mexico and areas of what is now known as Texas. The rich, melting cheese is said to have made traditional tortilla turnovers famous and inspired their name, "quesadillas."

Pork Chorizo is a highly seasoned meat and perfect to infuse recipes with the robust, spicy flavors known throughout Mexico.