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Oaxaca Cheese

Oaxaca is a Mexican soft cheese. It's also called "quesillo", as it is the most usual cheese for making quesadillas with.

It is made with the same stretching, cutting and "forming into a ball" process as is Mozzarella. It can be made from whole or skim cow's milk or goat's milk; sometimes it's made from a mixture of both.

The milk is heated to 150 F (65 C) and held at that temperature for half an hour. The temperature is then lowered to 95 F (35 C), at which point Rennet is added. It's allowed to coagulate for about half an hour before the curd is cut, drained of its whey, then washed in very hot water. The curd is then stretched, and braided. After that, it may be dry-salted or immersed in brine.

The cheese has no rind.

Cooking Tips

Before using in cooking, tear apart into strings.


Mozzarella, any other cheese that you know will melt well.


About 44% fat.

History Notes

The technique was introduced by Italians who immigrated to the Oaxaca region of Mexico.

See also:

Soft Cheeses

Añejo Cheese; Añejo Enchilado Cheese; Banon Cheese; Boilie Cheese; Bonchester Cheese; Boursin Cheese; Brie Cheese; Brillat-Savarin Cheese; Brousse de Brebis; Bruss Cheese; Burrata Cheese; Caboc Cheese; Camembert Cheese; Casu Marzu; Chaource Cheese; Chèvre Frais; Cornish Yarg Cheese; Crottin de Chavignol Cheese; Crowdie Cheese; Cumulus Cheese; Edel de Cléron Cheese; Feta Cheese; Feuille d'automne Cheese; Garrotxa Cheese; Hoop Cheese; Kirkham Lancashire Cheese; La Tur Cheese; Lancashire Cheese; Le Cendrillon Cheese; Le Veillon Cheese; Lymeswold Cheese; Mitzithra Cheese (Fresh); Oaxaca Cheese; Oxford Isis Cheese; Pavé de Chirac Cheese; Pié d'angloys; Pithiviers Cheese; Pont Couvert Cheese; Prescinseua Cheese; Saint-Loup Goat Cheese; Saint André Cheese; Soft Cheeses; Soumaintrain Cheese; Squacquerone Cheese; St-Nectaire Cheese; St Tola Cheese; Tarapatapom Cheese; Telemes Cheese; Teviotdale Cheese; Tornegus Cheese; Vacherin Chaput Cheese; Vacherin d'Abondance; Vacherin Mont d'Or; Wensleydale Cheese with Cranberries; Whirl Cheese

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Also called:

Quesillo; Queso Oaxaca (Spanish)


Oulton, Randal. "Oaxaca Cheese." CooksInfo.com. Published 08 January 2004; revised 02 December 2007. Web. Accessed 06/21/2018. <http://www.cooksinfo.com/oaxaca-cheese>.

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