Kamil Perry
Oaxaca cheese, also known as queso Oaxaca, is a semi-soft, white, string-type cheese made from cow's milk. It is a stretched curd cheese, kneaded and sold in long ropes gently wound in balls. It is named after the Mexican state of Oaxaca, where it was first made. The cheese-making process is unique and requires both patience and skill, making it one of the most coveted cheeses in the world.
| Characteristics | Values |
|---|---|
| Type of Cheese | Semi-soft, semi-hard, string-type, low-fat, and rindless |
| Colour | White or yellowish-white |
| Texture | Stretchy, stringy, creamy, and salty |
| Taste | Mild, mellow, buttery, earthy, and slightly salty |
| Milk Used | Cow's milk |
| Origin | The Mexican state of Oaxaca |
| Other Names | Queso Oaxaca, quesillo, queso de hebra, asadero, and queso palmito |
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What You'll Learn
Oaxaca cheese is made from cow's milk
Oaxaca cheese, also known as queso Oaxaca, is a semi-soft, white, string-type cheese made from cow's milk. It originated in the Mexican state of Oaxaca, for which it is named. The cheese is created by stretching and kneading curds into long ropes, which are then gently wound into balls. This technique is known as the pasta filata process, which was brought to Mexico by Dominican monks who settled in Oaxaca.
Oaxaca is a member of the pasta filata cheese family, which also includes mozzarella. However, while mozzarella is typically made with water buffalo milk, Oaxaca is made with cow's milk, which was more accessible in Mexico. The production process for Oaxaca cheese involves stretching the cheese into long ribbons and rolling it up like a ball of yarn. It is then dipped into salt water to form a thin rind.
Oaxaca cheese has a creamy, stretchy, and stringy texture with a mild, buttery, and slightly salty flavour. It is often sold in a rope shape due to its rindless nature. The cheese is widely used in Mexican cuisine, particularly in quesadillas, empanadas, and birria tacos, where it is melted and combined with other ingredients. It can also be shredded, peeled, or deep-fried to create crispy, gooey cheese curds.
Oaxaca cheese is a versatile and popular ingredient, known for its excellent melting properties. It can be used in a variety of dishes, from pizzas and quesadillas to deep-fried cheese curds and snacks. Its mild, buttery flavour and stringy texture make it a favourite among cheese lovers. Oaxaca cheese is still predominantly produced in Mexico, specifically in the state of Oaxaca, but it has gained widespread popularity and is now produced by dairy farmers and cheesemakers worldwide.
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It's a semi-soft, white, string-type cheese
Oaxaca cheese, also known as queso Oaxaca, is a semi-soft, white, string-type cheese. It is a Hispanic-style cheese made from cow's milk. The cheese is produced by stretching and kneading curds into long ropes, which are then gently wound into balls. This unique production process is known as the pasta filata method, which was brought to Mexico by Dominican monks who settled in Oaxaca. The cheese gets its stringy texture from this stretching and kneading process, which requires both patience and skill.
Oaxaca cheese is named after the state of Oaxaca in southern Mexico, where it was first made. It is a type of stretched curd cheese, similar to mozzarella, but with a moister texture. The cheese is available in various shapes, but it is often sold in a rope shape or as a yarn-like ball due to its rindless nature. In the region where it originated, it is known as quesillo, but it has since adopted the name Oaxaca cheese to associate it with its place of origin, similar to other place-specific cheeses like Manchego and Gouda.
Oaxaca cheese has a mellow, buttery, and earthy flavour with a mild salty taste. It is a great melting cheese, making it a popular choice for preparing quesadillas, empanadas, and other Mexican dishes. The cheese can be shredded, peeled, or melted and is often used in pizzas, birria tacos, nachos, and deep-fried cheese curds. Oaxaca is also an excellent stuffing cheese in baking recipes and can be paired with fruit for a simple yet delicious snack.
The versatility and unique flavour of Oaxaca cheese have contributed to its widespread popularity, both in Mexico and beyond. It is a key ingredient in many Mexican dishes and is known for its ability to elevate the culinary experience. Oaxaca cheese is widely produced in Mexico, particularly in the state of Oaxaca, and it has become a beloved part of the country's culinary culture.
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The cheese is named after the Mexican state of Oaxaca
Oaxaca cheese is a semi-soft, white, string-type cheese made from cow's milk. It is a member of the pasta filata family, a process that was originally from Italy but brought to Mexico by Dominican monks who settled in Oaxaca. They used cow's milk instead of water buffalo milk, which is used to make mozzarella, as it was more accessible. The cheese is made by stretching and kneading curds into long ropes, which are then sold wound into balls. The cheese has a mellow, buttery, and earthy flavour and is excellent for melting and stuffing.
Oaxaca cheese is widely used in Mexican cuisine, especially in quesadillas, empanadas, and birria tacos, where it is melted with other ingredients such as squash flowers. It can also be shredded, peeled, or deep-fried to make crispy, gooey, mega-elastic cheese curds. The cheese is available in several different shapes and is often confused with Asadero (Queso Asadero), a cheese produced in the state of Chihuahua.
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It's made using the pasta filata process
Oaxaca cheese, also known as queso Oaxaca, is a member of the pasta filata cheese family. The pasta filata process, though originally from Italy, was brought over to Mexico by Dominican monks who settled in Oaxaca. The monks adapted the process to use cow's milk, as water buffalo milk was unavailable in the region.
The process of making Oaxaca cheese requires both patience and skill. First, rennet is added to whole cow's milk to separate the curds and whey. The curds are then submerged in hot water to soften and make them pliable. Next, the curds are stretched into long ribbons and kneaded thoroughly to create the desired stringy texture. Finally, the cheese is formed into long ropes and gently wound into balls. This unique method of production gives Oaxaca cheese its stretchy, stringy, and creamy texture.
The final step in the pasta filata process for Oaxaca cheese involves dipping the formed cheese into salt water to create a thin rind. This step is also common in the production of mozzarella cheese, to which Oaxaca bears a close resemblance. The thin rind of Oaxaca cheese is why it is often sold in a rope shape or gently wound into a knot.
Oaxaca cheese has a mild, buttery, and slightly salty flavour. Its mellow, earthy taste and excellent melting properties make it a popular choice for quesadillas, empanadas, and other Mexican dishes. The cheese is also enjoyed as a snack, with small 1-inch pieces often served alongside drinks.
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It's similar to mozzarella or Monterey Jack
Oaxaca cheese, also known as queso Oaxaca, is a semi-soft, semi-hard, white, string-type cheese. It is made from cow's milk and has a mellow, buttery, earthy, and slightly salty flavour. It is named after the state of Oaxaca in southern Mexico, where it was first made. The process of making this cheese involves stretching and kneading the curd into long ropes, which are then gently wound into balls. This technique is known as the pasta filata process, which was brought to Mexico by Dominican monks who settled in Oaxaca.
Oaxaca cheese is often compared to mozzarella or string cheese in terms of both texture and flavour. Like mozzarella, Oaxaca cheese is stretched into long ribbons and dipped in saltwater to form a thin rind. However, some people argue that Oaxaca cheese has a superior melt and is creamier and more buttery than mozzarella. The texture of Oaxaca cheese is also similar to that of braided cheeses.
In addition to mozzarella, Oaxaca cheese is also said to resemble unaged Monterey Jack. Monterey Jack is an American semi-hard cheese made from cow's milk. It is known for its mild, nutty, slightly sweet flavour and velvety mouthfeel. Both cheeses have a mild flavour and are excellent melting cheeses, making them popular for use in quesadillas and other dishes.
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Frequently asked questions
Oaxaca cheese is made from cow's milk.
Oaxaca cheese is named after the Mexican state of Oaxaca, where it was first made.
Oaxaca cheese is made by stretching and kneading curd into long ropes, which are then gently wound into a ball.
