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You are here: Home / Dairy / Cheese / Soft Cheeses / Oaxaca Cheese

Oaxaca Cheese

This page first published: Jan 8, 2004 · Updated: Jun 24, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

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.

Substitutes

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

Nutrition

About 44% fat.

History Notes

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

Tagged With: Mexican Cheeses, Mexican Food, Washed-Curd Cheeses

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