What Is Oaxaca Cheese? Your 2025 Guide to the Meltier Mozzarella
If you enjoy exploring different types of cheese, Oaxaca cheese is one worth adding to your list. This Mexican favorite is stringy like mozzarella, melts beautifully, and has a subtle flavor that works in far more than just tacos or quesadillas.
It’s a go-to in many traditional dishes, but Oaxaca cheese also holds its own on a cheese board — perfect for something like a Thanksgiving charcuterie spread. From how it’s used to how it’s pronounced, there’s a lot to appreciate about this versatile cheese once you get to know it.
Jump to Section
- What Is Oaxaca Cheese?
- How Oaxaca Cheese Is Made
- Flavor Profile of Oaxaca Cheese
- How to Use Oaxaca Cheese
- Oaxaca Cheese Pairings
- Health Benefits of Oaxaca Cheese
- How to Make Oaxaca Cheese at Home
- Where to Buy Oaxaca Cheese
- Oaxaca Cheese FAQs
What Is Oaxaca Cheese?
Oaxaca cheese is a Mexican white cheese that’s often compared to mozzarella—only better. It’s pronounced “wah-ha-kah” and gets its name from the region where it was first made: Oaxaca, Mexico.
Sometimes called Mexican string cheese, it’s part of the pasta filata family, meaning the curds are stretched and kneaded to create that signature pull-apart texture and smooth melt. The technique originated in Italy, but when Dominican monks brought it to Mexico, they adapted the process using cow’s milk instead of water buffalo milk.
How Oaxaca Cheese Is Made
The process behind Oaxaca cheese is all about technique. It begins with whole milk and rennet, which help separate the curds from the whey. Once the curds form, they’re placed in a hot water bath, which makes them easier to work with. Then comes the hands-on part — stretching and kneading the curds until they become smooth, elastic strands. That’s what gives Oaxaca cheese its signature stringy texture and meltability.
Flavor Profile: Oaxaca Cheese vs Mozzarella
Oaxaca cheese has a mild, buttery taste with just a hint of salt. What sets it apart is its creamy texture and subtle umami depth — it’s delicate but far from bland. It melts in your mouth and works just as well eaten on its own as it does melted into your favorite dish. Think of it like mozzarella, but with a bit more character.
How to Use Oaxaca Cheese
1.
Make the most of Oaxaca’s melting properties by using it in birria tacos. The mild saltiness and creamy texture balance beautifully with the rich, slow-cooked meat and savory broth.
2. Pizza
If you’re looking to stray from tradition, Oaxaca cheese was practically made for pizza. It delivers epic cheese pulls and a mellow flavor that plays nicely with everything from pepperoni to roasted veggies.
3. Mac and Cheese
Swap in Oaxaca for cheddar — or blend the two — for a next-level mac and cheese. Oaxaca’s complex flavor profile elevates a relatively bland “kid food” to gourmet status. Try a Mexican twist with taco-seasoned beef or chorizo for extra flavor.
Oaxaca Cheese Pairings
1. Light-Bodied Wines
Oaxaca’s mild, creamy flavor pairs well with light, crisp drinks that won’t overpower it. Light-bodied white wines like Pinot Grigio and Sauvignon Blanc are great choices, while Moscato adds a sweeter, fruitier contrast. If you’re leaning toward liquor, a light rum complements the cheese’s mellow notes. And for beer lovers, a clean, refreshing Pilsner is a natural fit.
Health Benefits of Oaxaca Cheese
Like most cheeses, Oaxaca cheese is a solid source of calcium and protein, great for bone strength and muscle health. It also contains B vitamins and healthy fats that support metabolism and energy, according to the National Institutes of Health. So yes, it melts beautifully — and does a bit of good for your body, too.
How to Make Oaxaca Cheese at Home
Making Oaxaca cheese at home is a hands-on project that can be challenging yet satisfying, especially if you enjoy learning new kitchen skills. It also pairs well with online cooking classes if you want a little extra guidance.
Start by heating two gallons of milk slowly to 94°F, stirring constantly to prevent curdling. Once it reaches the right temperature, stir in 3–4 ounces of prepared yogurt culture and let it sit for three hours, maintaining that temperature the whole time. Then, add ¼ teaspoon of liquid rennet and let the mixture coagulate.
Cut the curd, then gently heat it to 100°F. Drain off the whey and move the curds into a cheese mold or colander to develop more acidity. Keep the temperature steady — between 95°F and 100°F — by using a makeshift incubation setup (a double boiler works well).
Once the curd becomes stretchy, tear it into strips and place them in a bowl. Pour hot water around the edges and knead the curds until they come together. Stretch the mass a few times until it forms wide ribbons, then wind them into a ball, just like yarn. Finish by soaking the cheese in a salted brine for several hours.
It’s best enjoyed fresh, but your homemade Oaxaca cheese will keep in the fridge for up to two weeks.
Where to Buy Oaxaca Cheese
Wondering where to find Oaxaca cheese? Most major grocery stores carry it in the deli or specialty cheese section. Some Walmart locations stock it, too — check near the fresh mozzarella or Latin American cheeses. If you’ve been searching “Oaxaca cheese near me” with no luck, you can also order it online from producers like Real De Oaxaca for doorstep delivery.
Oaxaca Cheese FAQs
Is Oaxaca Cheese Just Mozzarella?
They’re made using the same pasta filata technique, but they’re not quite the same. Oaxaca is stretchier and a bit saltier, while mozzarella has a spongier texture and a slightly sweeter taste. Oaxaca is formed into long ribbons that are wrapped like a ball of yarn, while mozzarella is typically shaped into logs or rounds. Both melt well, but Oaxaca is more commonly used in cooked dishes, while mozzarella is often served fresh.
What Is a Substitute for Oaxaca Cheese?
Mozzarella is your best bet, especially the low-moisture kind, which melts similarly. Other good stand-ins include Monterey Jack, queso asadero, queso blanco or even string cheese in a pinch.
How Do You Eat Oaxaca Cheese?
This cheese is made for melting. It’s perfect in tacos, enchiladas, and quesadillas, and makes an excellent base for queso fundido. You can even use it for homemade cheese sticks or melt it into mac and cheese for a fun twist.
Is Oaxaca Cheese the Same as Quesadilla Cheese?
They’re close, but not identical. Oaxaca is firmer and more stringy, while quesadilla cheese (also known as queso quesadilla) is softer and creamier. Both melt beautifully, but Oaxaca has a saltier flavor compared to the milder, buttery taste of quesadilla cheese.
Oaxaca cheese has a quiet kind of magic. It’s the kind of ingredient that surprises you—mild on the surface, but rich in texture, history and comfort. Once you’ve melted it into a taco or pulled it apart on a cheese board, it just sort of sticks with you.
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