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.
Before using in cooking, tear apart into strings.
Mozzarella, any other cheese that you know will melt well.
About 44% fat.
The technique was introduced by Italians who immigrated to the Oaxaca region of Mexico.