A Delicious Guide to Mexico’s Iconic Cheese
The first time I tasted quesillo, I was in the bustling kitchen of my grandmother’s home in Oaxaca. The smell of freshly made tortillas filled the air, and the table was already set with bowls of salsa, guacamole, and sliced limes. My grandmother, with her flour-dusted hands, pulled apart a ball of quesillo, its long, stringy ribbons glistening in the sunlight streaming through the window.
She handed me a piece and said, “Try this. You’ll love it.” I remember how the cheese melted in my mouth—soft, creamy, and just the right amount of salty. It wasn’t just the taste that left an impression; it was the moment. Sitting with my family, surrounded by laughter and love, I realized how much food connects us to our roots and to each other.
From that day on, quesillo became more than just cheese to me. It was a memory of shared meals, stories, and the warmth of family. Every time I stretch a piece of Oaxaca cheese or melt it into a dish, I’m transported back to that sunny kitchen. It’s a reminder of my grandmother’s hands, my family’s traditions, and the vibrant culture of Oaxaca.
Whether you’re tasting quesillo for the first time or already love it, this guide will take you through everything you need to know—its origins, taste, uses, and why it holds such a special place in Mexican kitchens and hearts.
Table of Contents
Oreginal Recipe
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quesillo
- Total Time: 45 minutes
- Yield: 1 large ball of quesillo (about 1 pound) 1x
- Diet: Low Calorie
Description
Quesillo, also known as Oaxaca cheese, is a creamy, stringy cheese originating from Mexico. Loved for its mild flavor and stretchy texture, it’s perfect for quesadillas, tlayudas, and more. This recipe guides you on how to prepare a traditional quesillo at home, just like they make it in Oaxaca.
Ingredients
- 1 gallon of fresh cow’s milk
- 1/4 tsp rennet or 1 rennet tablet (dissolved in 1/4 cup warm water)
- 1/4 cup white vinegar
- 1 tsp salt
- Water for stretching
Instructions
Instructions
Heat the Milk
- Pour the milk into a large pot and heat it over medium heat until it reaches 90°F (32°C). Stir gently to prevent scorching.
Add Rennet and Vinegar
- Stir in the dissolved rennet and vinegar. Let the milk sit undisturbed for 10–15 minutes until curds form.
Cut the Curds
- Using a knife, cut the curds into small cubes (about 1-inch pieces). Let them rest for 5 minutes.
Cook the Curds
- Heat the curds gently to 105°F (40°C) while stirring slowly. This will help them firm up.
Drain the Whey
- Strain the curds using a cheesecloth and let them drain for about 10 minutes.
Stretch and Salt the Cheese
- Heat a pot of water to 175°F (80°C). Submerge the curds in the hot water to soften them. Stretch and knead the curds until they become smooth and elastic. Sprinkle salt while kneading.
Shape the Quesillo
- Stretch the cheese into long ribbons and roll them into a ball or coil. Place the finished quesillo in cold water to set its shape.
Notes
- Use fresh, high-quality milk for the best results.
- For extra authenticity, use raw milk if it’s available and safe in your area.
- Store quesillo in an airtight container in the refrigerator for up to one week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Cheese Recipe
- Method: Cheesemaking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ounce (28g)
- Calories: 80
- Sugar: 1g
- Sodium: 190mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 20mg
What Is it? An Introduction to Mexico’s Famous Cheese
The Origin of Quesillo
Quesillo, also known as Oaxaca cheese, hails from the state of Oaxaca in southern Mexico. It is often called “Mexican string cheese” because of its unique preparation process, which involves stretching the curds into long ribbons and rolling them into a ball. The cheese has been a culinary treasure in Oaxaca for centuries, thanks to its versatility and delicious taste.
This cheese has a rich history tied to the local traditions of cheesemaking. It’s believed that Oaxaca cheese originated when Dominican monks introduced European cheesemaking techniques to Oaxaca. Over time, the locals perfected their method to create this soft, pliable cheese, which has become a staple ingredient in Mexican cuisine.
Why Quesillo Is Known as Oaxaca Cheese
The term “Oaxaca cheese” is widely used outside Mexico, making it easier for international audiences to recognize. However, locals proudly call it quesillo. Its connection to Oaxaca is strong, as the region’s climate and traditional methods are what give Oaxaca cheese its distinctive qualities.
is highly regarded for its ability to melt beautifully, making it ideal for dishes like quesadillas, enchiladas, and tlayudas (a traditional Oaxacan dish). If you’ve ever enjoyed authentic Mexican food, chances are you’ve already savored Oaxaca cheese without even knowing it!
What Does Oaxaca cheese Taste Like?
The Flavor Profile of Quesillo
Quesillo’s taste is a delightful balance of subtle creaminess and a mild, slightly salty tang. Its flavor is not overpowering, which makes it the perfect base for a wide variety of dishes. When fresh, it has a buttery aroma and a light milky sweetness that reminds you of high-quality mozzarella.
One of quesillo’s standout qualities is its texture. It’s soft, pliable, and stringy—earning it the nickname “Mexican string cheese.” When melted, Oaxaca cheese becomes smooth and gooey, making it irresistible in warm dishes like quesadillas and nachos.
If you’re trying Oaxaca cheese for the first time, you might notice its similarity to other fresh cheeses. However, its unique combination of creaminess and elasticity sets it apart. The taste is subtle enough to complement spicy salsas, smoky meats, and hearty tortillas without being overshadowed.
Comparing it with Other Cheeses
People often compare quesillo to mozzarella or provolone due to its texture and versatility. While Oaxaca cheese shares mozzarella’s stretchiness and mild flavor, it has a slightly saltier kick, which gives it a distinct Mexican touch.
Unlike sharp or aged cheeses, Oaxaca cheese doesn’t overpower dishes. Instead, it enhances the flavors of the ingredients it’s paired with, making it ideal for everything from tacos to baked casseroles. Compared to queso fresco (another popular Mexican cheese), quesillo is stretchier and creamier, whereas queso fresco is crumbly and tangy.
If you’re a fan of mild cheeses that can transform into a melty, cheesy delight, Oaxaca cheese is your new best friend in the kitchen. It’s the perfect cheese for both adventurous foodies and lovers of comfort food.
For more Mexican street food ideas, try this esquites recipe, a perfect snack for any occasion: Esquites Mexican Street Food Recipe. Planning a party? Don’t miss this ultimate smoked queso recipe to impress your guests: Ultimate Smoked Queso Recipe. You can also explore Mexican-inspired dips like this taco dip recipe that’s layered with flavor: Easy Taco Dip Recipe – Layered. And for hearty soups with a Mexican flair, check out this El Salvadoran-inspired corn soup recipe: El Salvadoran Corn Soup Recipe.
Oaxaca cheese vs. Queso: Key Differences
The Definition of Queso
In Spanish, “queso” simply means “cheese,” which can refer to any type of cheese, from creamy queso fresco to aged Manchego. Meanwhile, quesillo is a specific type of cheese with its unique texture and preparation method. While queso is a general term, Oaxaca cheese refers exclusively to the iconic string cheese of Oaxaca, known for its mild flavor and versatility.
One of the reasons quesillo is often confused with other types of cheese is its ability to melt smoothly, much like other Mexican cheeses used in cooking. However, quesillo stands out because of its stretchy, string-like consistency, which is a result of its special curd-stretching technique.
Texture and Flavor Comparison Between Oaxaca cheese and Queso
The biggest difference between Oaxaca cheese and other types of queso lies in the texture. Quesillo is soft, pliable, and stringy, similar to mozzarella or provolone. When pulled apart, it reveals long, thin strands, making it a favorite for melting. Other quesos, such as queso fresco or queso cotija, tend to crumble or grate easily but lack quesillo’s stretchy texture.
In terms of flavor, Oaxaca cheese is mild and slightly salty, complementing a variety of dishes. On the other hand, some quesos, like queso cotija, have a stronger, sharper taste, often used as a topping rather than a melting cheese.
When to Use Quesillo Instead of Other Quesos
Oaxaca cheese is best used in dishes that require a cheese that melts beautifully, such as:
- Quesadillas
- Tlayudas
- Enchiladas
- Mexican-style pizzas
Meanwhile, other quesos like queso fresco or queso panela are better suited for crumbling over tacos, salads, or soups. Each type of queso has its place in Mexican cuisine, but quesillo’s stretchiness and mild flavor make it a standout for gooey, cheesy recipes.
The Unique Qualities of Oaxaca cheese
Why Is Quesillo Called String Cheese?
One of the most distinctive features of Oaxaca cheese is its resemblance to string cheese. This unique quality comes from the traditional stretching process used during its preparation. After the curds are formed, they are heated and kneaded until they achieve a soft, elastic texture. The curds are then stretched into thin ribbons, which are rolled into a ball for storage and sale.
This method gives Oaxaca cheese its characteristic string-like consistency, allowing it to be pulled apart into long, thin strands. It’s not just fun to eat—this stringiness is also what makes quesillo an excellent melting cheese for dishes like quesadillas and empanadas.
Unlike the string cheese snacks commonly found in the United States, Oaxaca cheese has a more natural, handmade quality, with a slightly richer and saltier flavor.
Is Oaxaca Cheese the Same as Mozzarella?
While quesillo and mozzarella share many similarities, such as their stretchiness and mild taste, they are not the same. Oaxaca cheese has a distinct flavor profile influenced by its Mexican roots, including a subtle salty tang that sets it apart from the creamy sweetness of mozzarella.
Additionally, Oaxaca cheese is traditionally made from cow’s milk, just like mozzarella, but the techniques used differ slightly. Mozzarella, for example, is formed into smooth balls, while quesillo is rolled into a layered, ribbon-like structure. This structural difference gives quesillo its signature “peeling” quality.
In terms of cooking, both cheeses melt beautifully, but Oaxaca cheese often holds its shape a bit better, making it ideal for dishes like tlayudas or stuffed chiles. Its flavor complements the bold spices and smoky flavors commonly found in Mexican cuisine, while mozzarella is more neutral, often paired with Italian ingredients like basil and tomatoes.
If you’re a fan of gooey, stretchy cheese and love exploring global flavors, quesillo is a must-try alternative to mozzarella. It offers a unique twist on a familiar texture, with just enough difference to make your taste buds curious.
How Is Oaxaca cheese Made?
Traditional Methods of Crafting Quesillo
The process of making quesillo is rooted in centuries-old traditions from Oaxaca. It begins with fresh cow’s milk, which is heated and combined with natural rennet to separate the milk into curds and whey. Once the curds form, they are carefully cut and allowed to rest until they reach the perfect consistency.
The curds are then heated in hot water, making them pliable and elastic. This is where the magic of quesillo happens. The cheese is kneaded and stretched repeatedly until it achieves its signature smooth and stringy texture. The long strands of cheese are finally rolled into large balls or coiled into a rope-like shape for packaging and sale.
This traditional method gives quesillo its distinct structure and taste. The process requires precision, as the texture of the cheese depends heavily on the right balance of heat, moisture, and stretching technique.
Modern Production Techniques
In modern production facilities, quesillo is often made using similar methods, but with the help of advanced equipment to ensure consistency and efficiency. Pasteurized milk is used to meet health and safety standards, and machines are used to stretch and shape the cheese in larger quantities.
Despite these advancements, artisanal quesillo remains highly sought after for its authentic taste and texture. Small-scale producers in Oaxaca still follow traditional methods, ensuring that their cheese retains the rich cultural heritage of the region.
Whether made by hand or with machines, quesillo’s craftsmanship is what sets it apart. Its ability to be stretched, pulled, and melted into gooey perfection is a testament to the skill involved in its production.
Ways to Enjoy Oaxaca cheese Cheese
Popular Dishes That Use Quesillo
Quesillo is one of the most versatile cheeses in Mexican cuisine. Its mild flavor and stringy texture make it a favorite for a variety of dishes. Here are some of the most popular ways to enjoy this iconic cheese:
- Quesadillas
Perhaps the most common way to use quesillo is in quesadillas. Its stretchy, gooey melt makes every bite incredibly satisfying. Paired with fresh tortillas and a side of salsa, it’s a simple yet delicious comfort food. - Tlayudas
A specialty of Oaxaca, tlayudas are large, crispy tortillas topped with beans, meats, and vegetables, then generously covered in melted quesillo. The cheese binds all the ingredients together, creating a perfect harmony of flavors. - Chiles Rellenos
Oaxaca cheese is the go-to cheese for stuffing chiles rellenos (stuffed peppers). Its melting quality adds a creamy texture to the spicy and smoky dish. - Empanadas
When added as a filling for empanadas, Oaxaca cheesemelts beautifully and creates a cheesy center that pairs well with vegetables or shredded chicken. - Soups and Stews
Some Mexican soups, like tortilla soup or caldo, are topped with Oaxaca cheese for a creamy, melted layer that enhances the flavor.
How Do Mexicans Typically Eat Quesillo?
In Mexico, Oaxaca cheese is often enjoyed as a snack. Locals simply peel off the cheese into strings and eat it as is, savoring its fresh, salty taste. It’s a great addition to picnics, gatherings, or a quick bite on the go.
Another popular way to enjoy quesillo is with a drizzle of salsa or alongside a warm, freshly made corn tortilla. Its versatility makes it a must-have in Mexican kitchens, whether for everyday meals or special occasions.
If you’re looking to elevate your dishes with authentic Mexican flavor, quesillo is the perfect addition. Its ability to blend seamlessly with various ingredients makes it a standout cheese for any recipe.
FAQs About Quesillo
What is the white cheese used in Mexican restaurants?
The white cheese often served in Mexican restaurants is typically either queso fresco or quesillo. Queso fresco is a crumbly, tangy cheese that is usually sprinkled over tacos, enchiladas, or salads. In contrast, quesillo is a soft, stringy cheese, perfect for melting into dishes like quesadillas or nachos. While both are staples in Mexican cuisine, quesillo’s versatility as a melting cheese makes it a star ingredient in cooked dishes.
Does Oaxaca cheese taste like mozzarella?
Yes, Oaxaca cheese (quesillo) has a flavor and texture similar to mozzarella, but with a slightly saltier and tangier taste. Both cheeses are mild, creamy, and stretchy, making them excellent for melting. However, Oaxaca cheese has a layered, stringy structure due to the way it’s stretched and rolled during production. While mozzarella is typically used in Italian dishes, quesillo has a distinct Mexican flair that pairs well with bold, spicy flavors.
Why is quesillo such a staple in Mexican cuisine?
Quesillo is a staple in Mexican cuisine because of its incredible versatility. It can be melted into gooey perfection for dishes like quesadillas, layered into tlayudas, or eaten on its own as a snack. Its mild flavor complements the vibrant spices of Mexican cooking, and its ability to stretch and melt makes it a favorite for both casual meals and festive dishes.
What kind of cheese is quesillo?
Quesillo is a semi-soft, fresh cheese made from cow’s milk. It is a type of string cheese that is similar to mozzarella but is distinct because of its Oaxacan origins and unique preparation method. Its ability to stretch into long strands makes it ideal for melting and pairing with a variety of Mexican dishes.
Why is it called quesillo?
The name “quesillo” translates to “little cheese” in Spanish. This name reflects its humble beginnings in Oaxaca, where it was crafted using simple, traditional methods. Despite its name, quesillo has gained widespread popularity and is now celebrated as one of Mexico’s most iconic cheeses.
The Cultural Importance of Oaxaca cheese in Oaxaca
Quesillo’s Role in Oaxacan Food Culture
In Oaxaca, quesillo is more than just an ingredient—it’s a cultural symbol. Known as the birthplace of quesillo, this southern Mexican state takes great pride in its cheese-making traditions. Many locals consider quesillo to be the heart of their cuisine, and it plays a central role in some of Oaxaca’s most iconic dishes, such as tlayudas and empanadas de amarillo.
Oaxacan families often pass down the art of making quesillo from one generation to the next. In local markets, you’ll find freshly made balls of quesillo, often still warm, sold by artisans who have perfected the process over decades. The cheese isn’t just a product; it’s a reflection of Oaxaca’s culinary identity and the region’s commitment to preserving traditional food practices.
Regional Variations in Oaxaca cheese Preparation
While Oaxaca cheese is most famously associated with Oaxaca, variations can be found throughout Mexico. Some regions use slightly different techniques, such as adjusting the salt content or the thickness of the cheese ribbons. In rural areas, quesillo is still made by hand, with milk sourced from local cows, giving it a unique, artisanal flavor.
In contrast, commercially produced Oaxaca cheese often aims to replicate the traditional taste and texture but may lose some of the authentic charm that comes with small-batch production. Nevertheless, whether handmade or factory-made, quesillo remains a staple in Mexican kitchens nationwide.
For Oaxacans, Oaxaca cheese isn’t just a cheese; it’s a connection to their heritage. It’s served at family gatherings, religious celebrations, and street fairs, making it a symbol of community and tradition.
Health Benefits of Eating Oaxaca cheese
Nutritional Value of Quesillo
Quesillo isn’t just delicious—it’s also a source of essential nutrients. Made from cow’s milk, it is rich in protein, which helps build and repair muscles. A typical serving of quesillo provides a healthy dose of calcium, vital for strong bones and teeth. Additionally, it contains phosphorus, which supports energy production and healthy cell function.
Compared to aged cheeses, quesillo is lower in fat and calories, making it a lighter option for those watching their intake. Its mild flavor and creamy texture make it a satisfying choice that can be used in balanced meals.
Oaxaca cheese for Lactose-Sensitive Individuals
Since quesillo is a fresh cheese, it retains some lactose. However, many people with mild lactose intolerance find it easier to digest than other dairy products because it undergoes fermentation during the cheesemaking process. This fermentation partially breaks down the lactose, making it gentler on sensitive stomachs.
For those with more severe lactose intolerance, small portions of quesillo paired with fiber-rich foods like tortillas or vegetables can make it easier to enjoy without discomfort.
A Cheese That Fits a Balanced Diet
Quesillo’s versatility also makes it easy to incorporate into healthy meals. Use it as a protein-rich topping for salads, a filling for veggie-packed quesadillas, or a delicious addition to hearty soups. With its impressive nutrient profile, quesillo is a satisfying way to enjoy cheese while staying on track with your health goals.
How to Store and Serve Quesillo
Proper Storage Tips for Oaxaca cheese Cheese
To enjoy quesillo at its best, proper storage is key. Since it’s a fresh cheese, Oaxaca cheese should be stored in the refrigerator at a temperature between 34°F and 40°F to keep it from spoiling. If the cheese is purchased wrapped in plastic or vacuum-sealed, leave it in its original packaging until you’re ready to use it.
Once opened, wrap the quesillo in wax paper or parchment paper to allow it to breathe. Avoid using plastic wrap directly, as this can trap moisture and lead to spoilage. Store the wrapped Oaxaca cheese in an airtight container to maintain its freshness for up to a week.
If you’ve bought a large ball of quesillo, you can portion it into smaller pieces and freeze it for longer storage. Keep in mind that freezing may slightly alter the texture, so it’s best to use frozen quesillo in cooked dishes rather than for snacking.
Pairing Suggestions for Quesillo
Oaxaca cheese is incredibly versatile, and pairing it with the right foods can elevate its flavor. For a classic Oaxacan experience, serve quesillo with fresh tortillas and salsa. It also pairs beautifully with bold, smoky ingredients like chipotle peppers or earthy mole sauces.
When serving Oaxaca cheeseas part of a cheese platter, include fresh fruits like mango or grapes, along with nuts and crackers, for a balanced flavor profile. A crisp white wine or a light Mexican beer complements its creamy, salty taste perfectly.
With proper storage and thoughtful pairings, Oaxaca cheese can be enjoyed in countless ways, ensuring its place as a staple in your kitchen.