Patrick Oconnell
Oaxaca cheese, also known as quesillo and queso de hebra, is a semi-soft, low-fat, white cheese that originated in Mexico. It is made from cow's milk and has a creamy, mild, and buttery flavour. With its stringy texture and excellent melting properties, it is a popular ingredient in Mexican cuisine, especially for dishes like quesadillas, enchiladas, and tacos. Given its freshness, Oaxaca cheese is typically consumed on the same day it is purchased. However, when stored at the ideal temperature of 36°F, it can last up to 90 days.
| Characteristics | Values |
|---|---|
| Texture | Semi-soft, stretchy, stringy |
| Taste | Creamy, mild, buttery, slightly salty |
| Colour | White, yellowish-white, light cream to ivory |
| Maturity | Fresh cheese, consumed on the same day |
| Shelf Life | 90 days from packaging |
| Ideal Storage Temperature | 36°F with a range of 34°F-40°F |
| Origin | Oaxaca, Mexico |
| Production Process | Stretching cheese curds into long ribbons and rolling them into a ball of yarn using the pasta filata process |
| Substitutes | Asadero (queso asadero), Armenian-style string cheese, semi-soft cheese that melts well (queso panela, cheddar curds, un-aged Monterey Jack) |
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What You'll Learn
Oaxaca cheese is a fresh cheese, so it doesn't last long
Oaxaca cheese is a fresh cheese with a short shelf life. It is a member of the pasta filata ("spun paste") family of cheeses, which are made by stretching the cheese curds into long ribbons and then rolling them up like a ball of yarn. This unique production process gives Oaxaca cheese its distinctive stringy texture and semi-soft consistency. While it has a relatively short shelf life compared to other cheeses, Oaxaca cheese is still one of the most popular cheeses in Mexico and is widely used in Mexican cuisine.
Oaxaca cheese is made with cow's milk and originates from the state of Oaxaca in southern Mexico. It is similar to mozzarella cheese in texture and colour, with a creamy, mild, buttery, and slightly salty flavour. It is also known as "quesillo" in Oaxaca, and "queso de hebra" or "queso Oaxaca" in Spanish. The name "quesillo" is derived from the region where it originated, and the name "Oaxaca cheese" was adopted to associate the cheese with its place of origin, similar to other place-specific cheeses like Manchego and Gouda.
As a fresh cheese, Oaxaca has a shorter shelf life than aged or harder cheeses. It is typically consumed on the same day it is purchased, and its ideal storage temperature is 36°F, with a range of 34°F to 40°F. At this temperature, Oaxaca cheese can last for up to 90 days from packaging. However, it is important to note that the maturity times for cheeses can vary, and proper storage conditions are essential to maximise the shelf life of any cheese, including Oaxaca.
The short shelf life of Oaxaca cheese is due to its high moisture content and soft texture, which makes it more susceptible to spoilage. Fresh cheeses like Oaxaca are also more perishable because they are typically made with less salt and have a higher moisture content than aged or harder cheeses. In addition, the production process of Oaxaca cheese, which involves stretching and kneading the curds, can also affect its shelf life. However, this very process is what gives Oaxaca cheese its unique texture and makes it a favourite in Mexican dishes.
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It's best consumed on the same day it's bought
Oaxaca cheese is a creamy, stringy cheese that is similar to mozzarella. It is a favourite in many Mexican dishes and is commonly used in quesadillas, enchiladas, and tacos. The cheese is named after the state of Oaxaca in southern Mexico, where it was first made. It is also known as quesillo or queso de hebra.
Oaxaca cheese is a fresh cheese with a short shelf life. While it can be stored for up to 90 days under ideal conditions, it is best consumed on the same day it is bought to fully enjoy its unique qualities. This is because Oaxaca cheese is a semi-soft cheese that is highly perishable. Its high moisture content and soft texture make it susceptible to spoilage if not consumed promptly.
The cheese is made with cow's milk and has a complicated production process that involves stretching the cheese curds into long ribbons and rolling them up like a ball of yarn. This labour-intensive process contributes to the cheese's short maturity time and perishable nature.
When consumed on the same day it is purchased, Oaxaca cheese offers a creamy, milky flavour and a semi-soft texture that is ideal for melting. It is a popular choice for dishes that require a stringy, stretchy cheese, such as quesadillas or fondues. The cheese's mild, buttery, and slightly salty flavour also pairs well with fruit or simple snacks.
In summary, while Oaxaca cheese can be stored for a limited time under optimal conditions, it is best enjoyed fresh on the day of purchase. This allows for the full experience of its distinct texture, flavour, and melting qualities, making it a versatile and delicious addition to various Mexican dishes and snacks.
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It's a semi-soft, white, low-fat cheese
Oaxaca cheese is a semi-soft, white, low-fat cheese that is widely used in Mexican cuisine. It is made from cow's milk and originates from the state of Oaxaca, Mexico. It is also known as "quesillo" in its region of origin and is named after the place it came from. It is a type of string cheese with a texture similar to mozzarella, but moister than its counterparts. It is often sold in a rope shape, as it is rindless and can be rolled into a yarn-like ball.
Oaxaca cheese is a member of the pasta filata ("spun paste") cheese family, a process that was brought to Mexico by Dominican monks who settled in Oaxaca. It is made by adding rennet to whole milk to separate the curds and whey. The curds are then submerged in hot water to soften and make them pliable. Finally, the curds are stretched long and thin and kneaded to create the desired stringy texture.
As a semi-soft cheese, Oaxaca has a short shelf life and is considered a fresh cheese, typically consumed on the same day it is purchased. It is best stored at 36°F, with a range of 34-40°F, and has a shelf life of 90 days from packaging. It is recommended to enjoy Oaxaca cheese at room temperature to savour its milky flavour and semi-soft texture.
Oaxaca cheese is a versatile ingredient that can be shredded, melted, peeled, or deep-fried. It is commonly used in quesadillas, enchiladas, tacos, nachos, and empanadas. It can also be shredded and used as a garnish on soups, tostadas, and beans. Its mild, buttery, and slightly salty flavour pairs well with fruit, and it can also be deep-fried to make crispy, gooey, mega-elastic cheese curds.
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It's made with cow's milk and originates from Mexico
Oaxaca cheese, also known as queso Oaxaca or quesillo, is a semi-soft, white, low-fat cheese made from cow's milk. It originates from the state of Oaxaca in southern Mexico, where it was first made and is still predominantly produced today. It is named after its namesake city and is considered one of the most popular cheeses in Mexico. Oaxaca cheese is a member of the pasta filata ("spun paste") family of cheeses, a process that was brought to Mexico by Dominican monks who settled in Oaxaca.
The process of making Oaxaca cheese is unique and requires both patience and skill. It involves adding rennet to whole cow's milk to separate the curds and whey. The curds are then submerged in hot water to soften them and make them pliable. Finally, the curds are stretched long and thin and thoroughly kneaded to create the desired stringy texture. This labour-intensive process is one of the reasons why Oaxaca cheese is so coveted.
Oaxaca cheese has a creamy, mild, buttery, and slightly salty flavour. It is known for its stretchy, stringy texture, similar to mozzarella or string cheese. It is often sold in a rope shape or rolled into a yarn-like ball due to its rindless nature. Oaxaca cheese is a favourite in many Mexican dishes because of its meltability and stringiness. It is commonly used in quesadillas, enchiladas, tacos, and chile rellenos. It can also be shredded and used as a garnish on soups, tostadas, and beans.
Oaxaca cheese is considered a fresh cheese and has a shorter shelf life compared to other cheeses. It is typically consumed on the same day it is purchased to fully enjoy its fresh, milky flavour and semi-soft texture. However, when stored properly, Oaxaca cheese can last up to 90 days from the packaging date. The ideal storage temperature for this cheese is 36°F, with an acceptable range of 34°F to 40°F.
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It's best enjoyed at room temperature to savour its milky flavour
Oaxaca cheese, also known as quesillo or queso de hebra, is a popular Mexican cheese that originated in the state of Oaxaca. It is a semi-soft, white, low-fat cheese with a mild, buttery, and slightly salty flavour. The cheese is known for its stringy, gooey texture when melted, making it a favourite for dishes such as quesadillas, enchiladas, and tacos.
Oaxaca cheese is typically made with cow's milk using a unique and complicated process that involves stretching the cheese curds into long ribbons and rolling them up like a ball of yarn. This technique, known as pasta filata or "spun paste", gives the cheese its signature stringy texture.
Due to its fresh nature, Oaxaca cheese is best enjoyed on the same day it is purchased. To truly savour its milky flavour and semi-soft texture, it is recommended to enjoy Oaxaca cheese at room temperature when trying it for the first time. This allows the cheese to showcase its creamy and mild flavour, which can be paired beautifully with a simple plate of fruit.
When serving Oaxaca cheese, it can be shredded, melted, or even deep-fried to create crispy, gooey cheese curds. It is a versatile cheese that can be used in a variety of dishes, adding a delicious, addictive element to any meal.
Whether enjoyed as a snack or used in cooking, Oaxaca cheese is a delightful and unique cheese that has gained widespread popularity beyond its namesake city of Oaxaca. Its distinct flavour and texture make it a favourite among cheese enthusiasts and foodies alike.
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Frequently asked questions
Yes, Oaxaca cheese is a semi-soft cheese and does not last very long. It is best consumed on the same day of purchase.
The shelf life of Oaxaca cheese is 90 days from packaging. It is best stored at 36°F with a range of 34-40°F.
Consuming Oaxaca cheese after its expiry date can be unsafe as it may develop harmful bacteria that can cause foodborne illness.
Yes, freezing Oaxaca cheese is a good way to extend its shelf life. It can be frozen for up to 6 months. However, freezing may affect the texture and taste of the cheese.
There are a few signs to tell if Oaxaca cheese has gone bad. If it has developed an off smell, taste, or appearance, it is best to discard it. Additionally, if it has mould on it, it should not be consumed.
