Oaxaca Cheese. Marcos Elihu Castillo Ramirez / Getty Images via Canva Pro.
Oaxaca cheese is a Mexican soft cheese.
It can be made from whole or skim cow’s milk or goat’s milk; sometimes it is made from a mixture of both.
The milk is heated to 65 C (150 F) and held at that temperature for half an hour. The temperature is then lowered to 35 C (95 F), at which point rennet is added. The milk is 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 (using the same stretching, cutting and “forming into a ball” process as is mozzarella), and braided. After that, it may be dry-salted or immersed in brine.
The cheese has no rind.
Oaxaca cheese is also called “quesillo”, as it is the most usual cheese for making quesadillas with.
See also: Mexican Cheeses, Mexican Food
Cooking Tips
Before using in cooking, tear apart into strings.
Separating Oaxaca cheese. Xarhini / Getty Images via Canva Pro.
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.