Oaxaca cheese

Oaxaca cheese (also known as quesillo) is a white, semi-hard cheese from Mexico, similar to unaged Monterey jack, but with a mozzarella-like string cheese texture.

Origin

Oaxaca cheese is named after the state of Oaxaca in Southern Mexico, where it was first made. The string cheese process, originally from Italy, which is used in the making of the cheese, was brought to Mexico by the Dominican monks that settled in Oaxaca.

Production

The cheese is produced from cow's milk. The milk is heated, then culture and rennet are added to start the curdling process. The curds are cut into small pieces, heated gently, and stirred. The curds become elastic and stringy, and are stretched and kneaded into long ropes, then wound into balls.

Characteristics

Oaxaca cheese is a semi-hard cheese that is excellent for melting. It has a mild flavor and a creamy, yet stringy texture. It is often used in traditional Mexican dishes such as quesadillas and empanadas, or simply served with a side of tortillas.

Varieties

There are a few varieties of Oaxaca cheese, including:

• Queso asadero or queso quesadilla is a creamy, smooth, semi-soft white cheese that melts beautifully. It is often used to make quesadillas, pizzas, or anywhere you would use melted cheese.
• Queso fresco is a fresh, soft, mild cheese that is crumbled over salads, tacos, chili and other dishes for a burst of dairy freshness.

See also

• List of cheeses
• Mexican cuisine

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