Pasta filata
Cow’s milk
Queso Oaxaca
also called Quesillo
Stretched into a rope and wound into a ball, like mozzarella’s cousin in Oaxaca.
Drawn by the app from this cheese’s own record — paste, rind and texture come from the data, not a stock library.
Made by the same pasta filata method as mozzarella, said to have been arrived at by accident by a girl named Leobarda Castellanos García in 1885 when curd was left too long and overacidified.
The hot curd is stretched into a long ribbon and wound into a ball. It peels apart in strands, melts smoothly, and is the correct cheese for quesadillas and tlayudas. Mild, milky, gently salty.
Tastes of
fresh milk
a light salt
a clean buttery finish
Put it next to
Quesadillas
Tlayudas
Salsa verde
Mexican lager
Tasting notes
No notes yet. Be the first to say something about Queso Oaxaca.