Patrick Oconnell
Oaxaca cheese, also known as queso Oaxaca, is a Mexican cheese with a unique taste and texture. It is a type of string cheese that is stretchy, soft, and supple, often formed into ropes or balls. But what does it taste like?
| Characteristics | Values |
|---|---|
| Texture | Stretchy, stringy, creamy, soft, supple, rubbery, semi-soft |
| Taste | Mild, salty, buttery, earthy, savory, fresh |
| Colour | White, off-white, yellowish-white |
| Rind | No rind, thin rind |
| Fat | 8 grams per 1-ounce serving |
| Protein | 6 grams per 1-ounce serving |
| Calories | 100 per 1-ounce serving |
| Cholesterol | 10 milligrams per 1-ounce serving |
| Sodium | 250 milligrams per 1-ounce serving |
| Sugar | 1 gram per 1-ounce serving |
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What You'll Learn
Oaxaca cheese is a Mexican string cheese
Oaxaca cheese, also known as queso Oaxaca or simply quesillo in its home state, is a Mexican string cheese. It is a stretchy, rubbery, soft, and supple cheese made from cow's milk. It is formed into a long, flat rope and then wrapped around itself like yarn to be sold in distinctive balls.
Oaxaca cheese is named after the town of Oaxaca in Mexico, where it originated and is still most commonly produced today. The cheese-making process is believed to have been brought to Mexico by Dominican monks from Italy, who would have been familiar with the Italian tradition of buffalo milk mozzarella. They switched to using locally available cow's milk, and Oaxaca cheese was born.
Oaxaca cheese is a member of the pasta filata or "spun paste" category of cheeses, which are defined by the way they are made. The curds are stretched in hot water before being formed into their final shape, resulting in a cheese that expands, stretches, and melts perfectly. This process is very similar to that of making mozzarella, and Oaxaca cheese is often compared to mozzarella in terms of taste and texture.
Oaxaca cheese has a mild, buttery, slightly salty, and earthy flavor. It is known for its meltability and versatility, making it a popular choice for dishes such as quesadillas, grilled cheese, mac and cheese, enchiladas, and Chili Relleno. It can also be shredded, peeled, or melted for pizzas, birria tacos, empanadas, nachos, and crispy, gooey, mega-elastic cheese curds. Oaxaca cheese is widely used in Mexican cuisine but can also be enjoyed on its own as a snack.
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It's mild, salty, and buttery
Queso Oaxaca, or Oaxaca cheese, is a mild, salty, and buttery cheese. It is a semi-soft, rindless, stretchy, stringy, creamy, and savoury cheese. It is often compared to mozzarella and is sometimes considered the Mexican equivalent of the Italian cheese. However, Oaxaca cheese is made from cow's milk, while mozzarella can be made from either cow's or buffalo milk.
Oaxaca cheese is a versatile ingredient that can be used in a variety of dishes. It is commonly used in Mexican cuisine, such as quesadillas, enchiladas, and chilli relleno. It is also a popular filling for grilled cheese sandwiches and mac and cheese, adding a tangier twist. The cheese can be shredded, peeled, or melted and is a perfect topping for nachos, along with jalapeños, oregano, and other spices. It can also be deep-fried to make crispy, gooey, mega-elastic cheese curds.
Oaxaca cheese is typically sold in balls or ropes and is available in Mexican or Latin American grocery stores, as well as some speciality cheese sections in neighbourhood grocery stores. It is a great snacking cheese and can be enjoyed on its own or as part of a dish. The cheese is produced in the Mexican state of Oaxaca, where it is considered a beloved and essential ingredient. It has gained widespread popularity and can be found in dishes across Mexico and around the world.
Oaxaca cheese is known for its unique flavour and texture, making it a popular choice for those seeking new and interesting cheeses. It is a type of ""pasta filata" or "spun paste" cheese, where the curds are stretched in hot water before being formed into their final shape. This process gives the cheese its distinctive stretchy and stringy texture, making it perfect for melting and adding a creamy texture to dishes.
Overall, Oaxaca cheese is a delicious and versatile cheese that is perfect for those who enjoy mild, salty, and buttery flavours. It is a great choice for melting and can be used in a variety of dishes, making it a popular ingredient in Mexican cuisine and beyond.
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It's made from cow's milk
Oaxaca cheese, also known as queso Oaxaca, is a Mexican cheese made from cows' milk. It is named after the town of Oaxaca in Mexico, where it was first created. The cheese is produced by stretching the curds in hot water, a process known as ""pasta filata" or "spun paste", which gives it a distinctive stringy, rope-like shape.
Oaxaca cheese has a mild, buttery, and slightly salty flavour. It is known for its excellent melting properties, making it a versatile ingredient in dishes such as quesadillas, grilled cheese, mac and cheese, and enchiladas. Its mild flavour also makes it a good choice for snacks such as nachos.
The cheese has a creamy, stretchy, and rubbery texture, similar to mozzarella. However, unlike mozzarella, which can be made with either cow or buffalo milk, Oaxaca cheese is traditionally made only with cow's milk. This gives it a more buttery taste than mozzarella, which tends to be saltier due to the curing process.
Oaxaca cheese is widely used in Mexican cuisine and can be found in many dishes across the country and around the world. It is a popular ingredient due to its versatility, meltability, and mild flavour that doesn't overpower other ingredients.
In terms of nutrition, a 1-ounce serving of Oaxaca cheese made with whole cow's milk contains approximately 8 grams of fat, 6 grams of protein, and 100 calories. It also contains small amounts of cholesterol, sodium, and sugar in the form of lactose.
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It's a great melting cheese
Oaxaca cheese is a great melting cheese. In fact, it's known for its ability to melt fantastically. It's a semi-soft, stretchy, stringy, and creamy cheese with a mild, buttery, slightly salty flavour. It's often compared to mozzarella, but there are some differences.
Firstly, Oaxaca cheese is made from cow's milk, while mozzarella can be made from either cow's or buffalo milk. This gives Oaxaca cheese a more buttery flavour than mozzarella, which tends to be saltier due to the curing process. Additionally, Oaxaca cheese is softer and creamier than whole milk mozzarella, and it's stretchier, almost like string cheese. You can literally unroll a ball of Oaxaca cheese, which is typically sold in a rope shape.
The melting ability of Oaxaca cheese makes it a versatile ingredient in many dishes. It's perfect for quesadillas, grilled cheese sandwiches, mac and cheese, and fillings for enchiladas and chiles rellenos. It can also be shredded, peeled, and melted for pizzas, birria tacos, empanadas, or nachos. If you're looking to add some authentic Mexican flavour to your dishes, Oaxaca cheese is a great choice.
Oaxaca cheese is widely used in Mexican cuisine, but it's also delicious paired with a simple plate of fruit. It's a great snacking cheese and can be enjoyed straight out of the fridge. You can find it in Mexican or Latin American grocery stores, often sold by weight, or pre-shredded in resealable bags. Some brands even sell it in specialty cheese sections of neighbourhood grocery stores.
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It's used in a variety of dishes
Oaxaca cheese, also known as queso Oaxaca or simply quesillo in its home state, is a versatile ingredient that can be used in a variety of dishes. Its mild, buttery, and slightly salty flavour, as well as its stretchy, stringy, and creamy texture, make it a popular choice for melting and incorporating into recipes.
Oaxaca cheese is commonly used in Mexican cuisine, particularly in the southwestern state of Oaxaca, where it originated. It is a beloved and essential ingredient in the region, showing up in various dishes across Mexico and around the world. One of the most popular ways to use Oaxaca cheese is in quesadillas, where its melting capabilities shine. Simply shred, peel, or grate the cheese and melt it between two tortillas for a gooey, cheesy treat. You can also add other ingredients, such as chicken or beef, to make it even more indulgent.
Another classic use of Oaxaca cheese is in chilli relleno. The cheese is melted and used as a filling for poblano peppers, often served with a tomato-based sauce. The stretchy, melty texture of the cheese makes it ideal for this dish, as it creates a delicious, oozy filling that contrasts perfectly with the slightly spicy pepper.
If you're looking for a more creative way to use Oaxaca cheese, try deep-frying it! The cheese can be cut into strips or cubes and deep-fried to create crispy, gooey, mega-elastic cheese curds. These can be served as a snack or topping for tacos, nachos, or other Mexican dishes.
Oaxaca cheese is also excellent for making grilled cheese sandwiches or adding to mac and cheese. Its mild flavour and melting properties make it a versatile choice for any dish that calls for gooey, stretchy cheese. For a simple snack, the cheese can also be shredded and melted with garlic, spring onions, and chorizo to make a hot dip.
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Frequently asked questions
Oaxaca cheese has a mild, buttery, slightly salty, and earthy flavor. It is also described as savory and fresh-tasting.
Oaxaca cheese is very similar to mozzarella in terms of taste. However, Oaxaca cheese is made with cow's milk, while mozzarella can be made with either cow's or buffalo milk. Oaxaca cheese is also softer, creamier, and stretchier than mozzarella.
Oaxaca cheese is a great melting cheese, so it is perfect for dishes like quesadillas, grilled cheese, mac and cheese, enchiladas, and Chili Relleno. It can also be shredded, peeled, or deep-fried and added to pizzas, birria tacos, empanadas, or nachos.
You can buy Oaxaca cheese at Mexican or Latin American grocery stores, or in the specialty cheese section of your local grocery store. It is often sold by weight, but some brands also sell it pre-shredded in resealable bags.
Oaxaca cheese originated in the city of Oaxaca in Mexico. It is believed to have been created by Dominican monks who settled in Mexico and adapted the traditional Italian method of making mozzarella to use locally available cow's milk.
