Queso Oaxaca
Queso Oaxaca, or quesillo, is a mild, white, stretched-curd cow's milk cheese wound into balls of strands. It originated in Etla, Oaxaca, and melts and shreds easily, making it the standard cheese for quesadillas and cheese-topped tacos.
Description
Larousse cross-references queso Oaxaca to quesillo and describes it as a white, fresh, mild cheese of raw or pasteurized cow's milk. After the milk curdles, the curd is stretched into strands that are rolled into a ball of variable size. It comes from Etla, in Oaxaca, and is now made industrially in several regions of Mexico.
Use
Because it shreds and melts readily, quesillo is used in quesadillas and many regional antojitos, eaten as a snack and melted over dishes.
Reviews
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See also
References
- "Queso Oaxaca". Larousse Cocina (Diccionario enciclopédico de la Gastronomía Mexicana). Retrieved 2026-10-10.
- "Quesillo". Larousse Cocina (Diccionario enciclopédico de la Gastronomía Mexicana). Retrieved 2026-10-10.