Oaxaca cheese

Oaxaca Cheese

A ball of Oaxaca cheese

Oaxaca cheese, also known as quesillo, is a white, semi-hard cheese originating from the Oaxaca region of Mexico. It is known for its stringy texture and mild flavor, making it a popular choice in various Mexican dishes.

Characteristics

Oaxaca cheese is similar in texture to mozzarella cheese, as it is a stretched curd cheese. The cheese is made by stretching the curd into long ribbons and then rolling them up into a ball or knot. This process gives the cheese its distinctive stringy texture.

The flavor of Oaxaca cheese is mild and buttery, with a slight tang. It melts easily, making it ideal for use in dishes that require melted cheese.

Production

The production of Oaxaca cheese involves a process called "pasta filata," which is also used in the making of mozzarella. The curd is heated and kneaded until it becomes elastic, then stretched into long strands. These strands are then wound into a ball or knot shape.

The cheese is typically made from cow's milk, although variations using goat's milk or sheep's milk can also be found.

Culinary Uses

Oaxaca cheese is a versatile ingredient in Mexican cuisine. It is commonly used in dishes such as quesadillas, tlayudas, and enchiladas. Its excellent melting properties make it a popular choice for cheese dips and fondue.

In addition to its use in cooked dishes, Oaxaca cheese can also be enjoyed fresh, sliced, or shredded in salads and sandwiches.

Related Pages

• Cheese
• Mexican cuisine
• Mozzarella
• Quesadilla