Thanks to its unique filamentous texture and excellent melting properties, Oaxaca cheese stands out as the Mexican equivalent of mozzarella. This semi-soft cheese does indeed share similarities with Italian mozzarella, especially because it is made using the "pasta filata" technique. This method involves heating the curds, then stretching them into long threads before shaping them into a ball or ball, creating the characteristic stringy texture of Oaxaca cheese.
When you handle Oaxaca cheese, you'll notice that it's a little softer than mozzarella, with an elastic texture that makes it nice to shred by hand, as Mexicans traditionally do. It starts with cow's milk: rennet is added to form the curds, which are then heated in hot water, stretched and shaped before being briefly immersed in brine to obtain the ideal level of salinity. This artisanal technique perfectly reflects the cheese-making heritage of Oaxaca, a state in southern Mexico renowned for its rich culinary traditions.
Oaxaca cheese is clearly different from other Mexican cheeses. Unlike queso fresco, which is crumbly, or cotija, which is dry and has a strong taste, Oaxaca is known for its exceptional ability to melt. This makes it ideal for dishes like quesadillas, tlayudas, empanadas, and even chiles rellenos. Although it is sometimes compared to the American Monterey Jack for its sweetness, the Oaxaca has a delicate, milky flavor with subtle buttery notes and a slightly salty touch from the brine. The rarer but highly sought-after "doble crema" version offers an even creamier and richer texture.
Oaxaca cheese can also replace mozzarella in some international dishes such as pizza or gratins, but it excels especially in traditional Mexican recipes where its melting brings a smooth and gourmet texture, especially on tostadas, in calletes or to garnish tamales.
Originating in the state of Oaxaca, this cheese has established itself throughout Mexico as a staple food. It is a perfect example of Mexican culinary heritage and the ingenuity of local artisan cheesemakers. You'll easily find it in authentic Mexican markets and increasingly in delicatessens around the world, reflecting its growing popularity among lovers of authentic Mexican food.
