Oaxaca cheese is a Mexican pasta filata-style cheese originating from the state of Oaxaca. It is characterized by its stringy, semi-soft texture and its production using a stretching and kneading technique. This cheese is traditionally formed into a ball and wound into a long, rope-like strand, giving it a distinctive appearance.
Its primary classification is as a fresh, stretched-curd cheese, similar to mozzarella but with a higher moisture content. The scope of Oaxaca cheese is defined by its traditional production methods and its specific use in Mexican cuisine. It is a staple ingredient known for its excellent melting properties and mild flavor profile.
The production begins with cow’s milk that is heated and coagulated using rennet. The resulting curd is cut, heated further, and then stretched and kneaded in hot water. This pasta filata process aligns the proteins, creating the cheese’s characteristic stringy, fibrous texture.
After stretching, the warm, pliable cheese is formed into long ropes and wound into a ball. It is then brined or salted before being packaged for sale. The entire process is designed to retain a high moisture content, which contributes to its softness and stretch when melted.
Oaxaca cheese has a mild, buttery, and slightly salty flavor. Its aroma is clean and milky, with no strong or pungent notes. The texture is semi-soft, smooth, and notably stringy when pulled apart, a direct result of its stretched-curd production.
The color is a pale, off-white, consistent with cheeses made from whole cow’s milk. When heated, it becomes exceptionally soft and elastic, melting into long, gooey strands. It does not develop a rind and is meant to be consumed while fresh and moist.
Oaxaca cheese is most famously used in quesadillas and other melted cheese dishes like tlayudas and empanadas. Its superior melting quality makes it ideal for dishes where a stringy, cohesive melt is desired. It is often shredded or pulled apart before being incorporated into recipes.
It can also be eaten fresh, served as a table cheese with fruits or in sandwiches. Due to its mild flavor, it does not overpower other ingredients but provides a rich, creamy texture. It is a fundamental component in many traditional Mexican antojitos, or snacks.
The most authentic Oaxaca cheese is produced in the Mexican state of Oaxaca, following generations-old techniques. It is sometimes referred to as “quesillo” in its region of origin. The specific local microbiota and traditional methods contribute to its unique characteristics.
While the original is made with cow’s milk, some modern variations might incorporate other milks, but these are not traditional. Its production has spread throughout Mexico, but cheeses labeled “Oaxaca” outside of the region may differ slightly in moisture content or salt levels. It remains a protected cultural and culinary product of its namesake state.
Discover Oaxaca Cheese, a versatile Mexican string cheese perfect for melting, pulling, and adding authentic flavor to your favorite dishes.
Oaxaca Cheese: A traditional Mexican string cheese Read More »
