From suggestions for Oaxaca cheese recipes to the best Oaxaca cheese substitute. Here's everything you need to know about Oaxaca cheese.
What is Oaxaca Cheese?
First things first, what exactly is Oaxaca cheese? Unsurprisingly, it’s a cheese that hails from the state of Oaxaca, Mexico. Semi-soft, it’s a white cheese that’s made from a base of cow’s milk, and is often likened to mozzarella. Indeed, it is actually made using the same process as that employed in mozzarella making, but there are a few subtle differences. Oaxaca cheese is traditionally made into thin ribbons that are then wound into a yarn-like ball shape, creating a stringy ball appearance, different to the smooth surface of mozzarella balls. Oaxaca cheese is also slightly milder and more buttery in taste than mozzarella cheese.
The exact origin of Oaxaca cheese is contested, though it is widely thought that European settlers in Mexico likely created it using their existing knowledge of how to make mozzarella. It pairs well with fresh flavors like tomato and basil, and is frequently used in tortillas. While the yarn-like ball shape provides an interesting visual appearance, it actually helps to preserve the flavor and elasticity of the cheese too.
As is to be expected, the majority of Oaxaca cheese is still produced in Mexico today, but there are a few farmers that have learned how to create it authentically within the U.S. And when hunting for Oaxaca cheese in your local store, you'll commonly see Oaxacan cheese listed under names including quesillo and queso de hebra, so keep an eye out for any of these.
And if Oaxaca cheese has piqued your interest in the world of Mexican dairy, it’s worth exploring cotija cheese too. Salty and crumbly, fresh cotija is akin to feta cheese, whereas hard cotija is similar to Parmesan.
How to Use Oaxaca Cheese in Recipes
Oaxaca cheese is the ideal cheese for melting, and so is well-suited to classic Mexican dishes like quesadillas, enchiladas, and tacos. You can shred or peel Oaxaca cheese, and its soft texture means it melts exceptionally well. Instead of melting the cheese, you can easily shred it to add to the top of dishes. Shredded Oaxaca cheese on top of a plate of hearty refried beans is a match made in Mexican cuisine heaven, and it can add flavor and texture to your favorite Mexican-inspired soups too.
For fusion dishes, Oaxaca cheese can be substituted for mozzarella on top of pizzas, and melts perfectly into the tomato sauce. Or try incorporating into your favorite macaroni and cheese recipe, to add even more buttery depth to this classic American dish.
Oaxaca Cheese Substitutes
As touched on above, Oaxaca cheese is most commonly compared to mozzarella and can be used fairly interchangeably in dishes that call for this Italian cheese. Made in the same way, where they differ is in the taste and the assembly of the cheese. Notably, Oaxaca cheese is always made with cow’s milk, but you can find mozzarella varieties made with both cow’s milk and the milk of water buffaloes.
American-style braided string cheese can also be used as a substitute. Sharing a comparable texture with Oaxaca cheese, this soft cheese can be melted and shredded into your recipes too. Mild, creamy, and slightly salty, its flavor profile is not too dissimilar to Oaxaca cheese either.
And finally, for a cheese that you’ll commonly be able to find in your local grocery store, Monterey Jack can take the place of Oaxaca cheese. Similar to Oaxaca cheese, Monterey Jack is semi-hard, made from cow’s milk, and easy to melt. The flavor differs slightly, offering a nuttier, sweeter taste, but it’s a good alternative if you’re unable to source mozzarella or braided string cheese.
