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.

Quesillo: Guide to famous Mexico's Iconic Cheese (2025)"

Name: quesillo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
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

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

Scale

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

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