Oaxaca cheese

Oaxaca cheese, also known as quesillo in various regions of Latin America, is a fresh cheese originating from the state of Oaxaca in southern Mexico. This stretched-curd cheese is characterized by its soft, elastic, and fibrous texture, similar to mozzarella, making it ideal for melting and using in a wide variety of Mexican and Latin American dishes.

Its flavor is mild and slightly salty, with a delicate aroma that adds creaminess and texture to recipes. It is a fundamental ingredient in dishes such as quesadillas, tlayudas, empanadas, and tamales, thanks to its ability to melt evenly and provide a creamy touch without being excessively fatty.

Oaxaca cheese is traditionally made from pasteurized cow's milk, using an artisanal stretching technique that gives it its characteristic form in strips or rolled balls. Besides its delicious taste, it is a good source of protein and calcium, essential elements for a balanced diet.

In different Latin American countries, besides "quesillo," it can be found under names such as string cheese or spun fresh cheese, always referring to this type of fresh, stretched-curd cheese, ideal for recipes that require the cheese to melt without losing its texture.