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Also known as: quesillo, queso oaxaca, mexican string cheese
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A quintessential dish from Puebla, Mexico, Chiles Rellenos feature fire-roasted poblano peppers stuffed with melting Oaxaca cheese, coated in a cloud-like egg batter, and fried to a perfect golden brown. Often served bathed in a light tomato broth (caldillo), this dish is a celebration of texture and flavor.
A classic Mexican street food favorite, this Torta de Jamón y Queso is piled high with savory ham, melty Oaxaca cheese, creamy refried beans, and fresh avocado on a crusty bolillo roll. It's a quick, satisfying, and delicious meal perfect for any time of day.
Unopened, it can last several weeks. Once opened, it should be consumed within 7-14 days if kept in an airtight container.
Yes, but the texture may become slightly crumbly. It is best used for melting after being frozen rather than eating raw.
Low-moisture mozzarella is the closest substitute. Monterey Jack or Muenster can also work for melting purposes.
Look for cheese that is bright white, slightly moist, and has a distinct braided or coiled appearance. It should feel springy, not slimy.
They are similar as both are 'pasta filata' (stretched curd) cheeses, but Oaxaca is saltier and has a more buttery flavor profile.
Like most semi-soft cheeses, it contains some lactose, but the fermentation process reduces it compared to fresh milk.
It is the standard cheese for Mexican quesadillas, tlayudas, chiles rellenos, and as a topping for beans or soups.
The traditional way is to unroll the coil and pull it apart into thin, spaghetti-like strings (hebras).
It is a good source of protein and calcium, but it is high in saturated fat and sodium, so it should be consumed in moderation.
oaxaca cheese is a versatile ingredient found in cuisines around the world. With 300 calories per 100g and 23 grams of protein, it's a nutritious addition to many dishes.
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In its home state of Oaxaca, it is almost exclusively called 'Quesillo'. The name 'Oaxaca Cheese' is more common outside of that region.