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|Country of origin||Mexico|
|Source of milk||Cows|
Queso Oaxaca is a white, semihard cheese from Mexico, similar to unaged Monterey Jack, but with a mozzarella-like string cheese texture. It is named after the state of Oaxaca in southern Mexico, where it was first made. The string cheese process, originally from Italy, which is used to produce mozarella, was brought to Mexico by the Dominican monks that settled in Oaxaca. However, as buffalo milk was unavailable, they started using cow milk instead. It is available in several different shapes. It is also known as quesillo Oaxaca or thread cheese when shaped like a ball. Shaped in bricks for slicing, it is called asadero (meaning "roaster" or "broiler") or queso quesadilla.
The production process is complicated and involves stretching the cheese into long ribbons and rolling it up like a ball of yarn. Italian mozzarella is another cheese which is processed by stretching (the pasta filata process).
Queso Oaxaca is used in Mexican cuisine, especially in quesadillas and empanadas, where the queso Oaxaca is melted and other stuffings, such as huitlacoche and squash flowers are added to the filling.
A tlayuda topped with tomato and strings of quesillo Oaxaca.
- Media related to Oaxaca cheese at Wikimedia Commons
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