Natural form

A whole ball of quesillo wound tightly into its characteristic rope-coiled shape.

Shows the defining ribbon-wound ball form that makes quesillo instantly recognizable as distinct from block cheeses.

Dairy & Eggs

Oaxaca Cheese (Quesillo)

Mexican stringy melting cheese wound into balls, pulled apart for quesadillas and tlayudas.

Oaxaca cheese, or quesillo, is a soft, white Mexican cow's-milk cheese made by the pasta-filata method, then wound into a ball like a ribbon. It pulls into mild, buttery strings and melts beautifully, making it the standard for quesadillas, tlayudas, and chiles rellenos. Its texture and stretch are similar to a fresh, mild mozzarella.

Oaxaca Cheese, called quesillo in its region of origin, is a pasta filata—or stretched-curd—cheese with a heritage stretching back to the colonial fusion of indigenous Mexican cheesemaking with Spanish techniques. Made primarily from cow's milk (sometimes with goat milk added), the curds are heated in hot whey or water and then kneaded and stretched into long, pliable ropes that are wound into braids or balls. This stretching process aligns the protein strands, giving the cheese its signature elastic quality and the long, satisfying strings when pulled apart. The result is a semi-hard cheese that is smooth and workable when cold, yet transforms into a molten, stringy mass when heated—making it indispensable across Oaxacan and Mexican cuisine. The flavor is mild and buttery with a clean lactic tang, never funky or overly sharp, which allows it to complement bold sauces and meats without dominating them. Unlike harder aged cheeses, quesillo is meant to be eaten young and fresh, and its texture depends entirely on proper refrigeration and timely use.

Measured in: g
Storage: Fridge

Allergens

Dairy

Types & varieties

Quesillo tradicional

The standard braided or ball form from Oaxaca; the benchmark variety against which others are measured

Quesillo de hebra

Literally 'string cheese,' emphasizing the characteristic long strands when pulled apart; often wound more loosely

Variaciones regionales

Some producers add herbs, chili flakes, or epazote; flavor intensity varies by producer rather than by formal type

String Cheese

Mild, low-moisture mozzarella stretched into peelable strands. A portable snack that also melts smoothly into quesadillas, baked pasta, and stuffed breadsticks.

Buying and Storing

When purchasing Oaxaca Cheese, look for pieces with uniform white color throughout—no grayish edges or yellowing, which indicate oxidation or age. The surface should have a slight natural sheen. Press gently: it should feel firm but yield slightly, returning to shape. A fresh lactic smell signals quality; an overly sour or ammonia-like odor means the cheese is past its prime. Once home, wrap tightly in plastic wrap or store in an airtight container. The surface dries quickly and will form a slight skin that affects both texture and melt quality. Use within two to three weeks for best results, and never freeze—freezing destroys the protein structure and eliminates the stretch entirely.

Inspect for uniform white color and slight sheen
Avoid pieces with gray edges or dried-out surfaces
Wrap airtight; surface dries quickly and affects melt quality
Never freeze—ice crystals destroy stretch capability
Use within 2–3 weeks for optimal texture and flavor

The Stretch Test

True pasta filata cheeses like Oaxaca Cheese exhibit a characteristic elastic pull when heated and torn. To test authenticity at home, tear a small piece and pull it apart slowly: authentic quesillo will stretch into long, fine strands rather than breaking immediately or tearing short. When melted on a griddle, it should become glossy and fluid before resolidifying into strings as it cools. If the cheese melts but doesn't pull, or if it turns greasy and separates, it may be a poor-quality substitute or may have been improperly stored.

Pull test: genuine quesillo stretches into long, fine strands
On heat: becomes glossy and fluid before stringing as it cools
Greasy, separated melting indicates poor quality or wrong storage

Common uses

Quesadilla filling—the primary use; cheese is stuffed into corn tortillas with various fillings and griddled until melted and stringyTlayuda—the base 'asada' layer on large Oaxacan corn tostadas with beans, lard, and meatsMolletes—split bolillo rolls with refried beans and melted cheese, served as breakfastEnchiladas Oaxaqueñas—rolled tortillas filled with cheese and protein, bathed in chile saucesGrilled cheese sandwiches and quesadillas using flour tortillasTopping for soups, tostadas, and grilled meats for melted richnessPulled apart as a string cheese snack on its ownQueso fundido—Oaxacan version often includes chorizo for a molten dip

Tips & pitfalls

Tear or pull the cheese into strands rather than grating—this honors the traditional form and melts evenly with good string
Use medium heat when melting; too high heat causes the cheese to release oil and become greasy rather than stretchy
Bring cheese to room temperature before cooking for more even melting throughout
Do not overcook once melted; the cheese will turn rubbery and lose its smooth, elastic pull
Store in airtight wrap or container—the surface dries quickly and develops a slight skin that harms melt quality
If the braid is very tight, gently knead the cheese before using to relax the texture and improve pliability
For best stretch, pair with moist ingredients (salsas, sautéed vegetables) that provide steam during cooking
Avoid substituting in dishes where the specific buttery Oaxacan flavor is essential—it is distinct from standard mozzarella
Do not freeze—this destroys the protein structure and eliminates all stretch capability
When buying, avoid pieces with grayish edges or dried surfaces, which indicate age or poor storage

Nutrition

389kcal

Energy

1628 kJ · per 100 g

Where the calories come from

Protein 26%Carbs 2%Fat 72%

Protein

25.6g

51% DV

Carbs

1.6g

1% DV

Fat

31.1g

40% DV

Fiber

0% DV

Sugars

1.6g

of which

Sodium

800mg

35% DV

Notable micronutrients

Vitamin B1270% DV

Calcium42% DV

Zinc32% DV

Vitamin A29% DV

Phosphorus28% DV

Selenium26% DV

Source · USDA FoodData Central · approx. Cheese, fontina

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In the shops

Matched grocery products

No matched grocery products for Oaxaca Cheese (Quesillo) yet.

Good to know

Origin: Oaxaca, Mexico — one of the oldest cheese-making traditions in the Americas, blending indigenous techniques with Spanish colonial methods
Primary Milk: Cow's milk (sometimes with small proportions of goat milk)
Type: Pasta filata (stretched-curd) cheese, related to provolone and mozzarella
Texture: Semi-hard, smooth, pliable; becomes elastic and stringy when heated
Flavor: Mild, buttery, slightly tangy; clean lactic notes without strong funk
Color: White (similar to other fresh Mexican cheeses)
Traditional Form: Braided ropes or round balls wound from a single continuous strand
Shelf Life: Refrigerate; best within 2–3 weeks; do not freeze
Fat Content: Typically 22–30% milk fat in whole-milk versions

Substitutes

Low-moisture mozzarella — Most accessible substitute; similar stretch and melt; slightly milder flavor but works well in most applications
Asadero (Asadero cheese) — Another Mexican stretched-curd cheese; nearly identical in behavior and flavor; the closest true substitute
Cheddar — Melts well but lacks the stringy pull; flavor is sharper and more acidic; acceptable for quesadillas if Oaxacan cheese is unavailable
Provolone — Has similar pasta filata properties and stretch; flavor is more pungent; works in melted applications though it will taste different

Pairs with

Corn tortillasBlack beans ChorizoSalsa verde or salsa rojaEpazoteMole negro, mole rojoAvocadoPico de galloFlor de calabaza (squash blossoms)

Also called

Quesillo · Queso Oaxaca · Oaxacan String Cheese