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Oaxaca is a Mexican soft cheese. It's also called "quesillo", as it is the most usual cheese for making quesadillas with.
It is made with the same stretching, cutting and "forming into a ball" process as is Mozzarella. It can be made from whole or skim cow's milk or goat's milk; sometimes it's made from a mixture of both.
The milk is heated to 150 F (65 C) and held at that temperature for half an hour. The temperature is then lowered to 95 F (35 C), at which point Rennet is added. It's allowed to coagulate for about half an hour before the curd is cut, drained of its whey, then washed in very hot water. The curd is then stretched, and braided. After that, it may be dry-salted or immersed in brine.
The cheese has no rind.
Cooking Tips
Before using in cooking, tear apart into strings.
Substitutes
Mozzarella, any other cheese that you know will melt well.
Nutrition
About 44% fat.
History
The technique was introduced by Italians who immigrated to the Oaxaca region of Mexico.
Also called:  Queso Oaxaca (Spanish)
Other entries for Soft Cheeses
Añejo Cheese, Banon Cheese, Boilie Cheese, Boursin Cheese, Brie Cheese, Brillat-Savarin Cheese, Bruss Cheese, Burrata Cheese, Caboc Cheese, Camembert Cheese, Chèvre Frais, Cornish Yarg Cheese, Crottin de Chavignol Cheese, Crowdie Cheese, Edel de Cléron Cheese, Feta Cheese, Fresh Cheeses, La Tur Cheese, Lancashire Cheese, Lymeswold Cheese, Mitzithra Cheese (Fresh), Oaxaca Cheese, Oxford Isis Cheese, Pié d'angloys, Pithiviers Cheese, Squacquerone Cheese, St-Nectaire Cheese, Telemes Cheese, Vacherin Mont d'Or, Wensleydale with Cranberries
Other entries for Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese
Other entries for Dairy
Butterfat, Butter, Milk, Nondairy Topping
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