What Is Queso Oaxaca? | Bon Appétit
For epic cheese pull action (like in these Squash Vampiro Tacos), queso Oaxaca—named after the Mexican state where it originated—is the king of meltability. It’s also exceptionally tasty. While it’s often compared to low-moisture mozzarella or Monterey Jack, this fresh cow’s milk cheese is more layered with a buttery flavor, lush milkiness, and delicate salinity.
What is queso Oaxaca?
Queso Oaxaca is a member of a classification of cheeses called pasta filata, which means “spun paste.” This family also includes mozzarella and string cheese, as well as more aged cheeses such as caciocavallo, provolone, and scamorza. Like all cheeses in this classification, the queso Oaxaca you’ll find stateside starts with pasteurized milk (by law in the US, all cheeses aged under 60 days must be pasteurized). Next, rennet is added to the milk, creating curds and whey. The curds are separated from the whey and then resubmerged in either hot whey or water so they become pliable again. Then, the soft curds are stretched, pulled, and shaped. Think of this process as the candy making of the cheese world.
For mozzarella, the curds are usually shaped into balls, but when it comes to queso Oaxaca, the curds are stretched into thin, flat ribbons and wound like a ball of yarn. This method creates a supple yet bouncy texture that is easily pulled apart into thin strings.
How can I use queso Oaxaca?
Queso Oaxaca is the ultimate melting cheese, lending ooey gooeyness to quesadillas, tacos, chile rellenos, nachos, molletes, tlayudas, and more. Its mild, creamy flavor is a blank canvas for highly spiced additions like smoky cumin-roasted squash in these vegetarian vampiro tacos, chorizo (hi queso fundido), and flame-kissed carne asada.
Melting aside, Queso Oaxaca is just as tasty raw. Try slicing and tucking it into eggplant sandwiches—like other fresh cheeses, its texture is tender and slightly squeaky. You can also pull it apart into a mound of strings to use as a fun,…
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