Oaxaca cheese (Spanish: queso Oaxaca), also called quesillo, is a semi-firm cheese from Mexico originating in the state of Oaxaca.
Origin
Its origin is only supported by a popular legend which tells that in 1885, Leobarda Castellanos García, the daughter of cheese makers then barely fourteen years old, had to take care of the curds for the cheese that day. She inadvertently forgets to process the curdled cheese on time and realizes that it is too late. So she decides to pour hot water on the cheese to hope to give a reasonable result and so that her parents do not realize the blunder. Instead of wanting to punish her, her parents were happy with the result and decided to sell it in the nearby village of Reyes Etla where the cheese gained popularity. The village was later nicknamed "the cradle of the Quesillo". After being introduced to Puebla, the success of the Castellanos García family was renamed "Oaxacan cheese" sparking jealousy among the inhabitants of Puebla.
In reality, there is no real difference between Quesillo and Oaxaca. What sets the two Mexican dairy products apart is where the product is produced or purchased. However, we keep the name of Oaxaca cheese to give fame to the state at the international level as is the case for Manchego or Gouda. Large producers like Grupo Lala have also marketed certain foods under the name of Oaxacan cheese but their product does not equal the flavor of a real handmade Oaxaca adding to the notoriety of the region
Use
It can be used for various purposes, for example as a base for flambé cheeses, made with chorizo and cheese fondue. It can also be found in quesadillas and as a complement in tlayudas
Description
It is part of the spun cheese and shares similarities to Asadero and is made from cow's milk which when made from whole milk is more appreciated and when made from skim milk is more sought after by connoisseurs. It can be compared to a not very old Monterey Jack but with a frayed style similar to Mozzarella.The manufacturing process is very complicated since it has to be stretched and then rolled to form a ball of shredded cheese which, at this point , can be rolled into smaller pieces. Cheeses are always sold in various sizes, ranging from a few grams to several kilograms. To achieve this, the soured and fermented milk must be heated to high temperatures until it takes an elastic and malleable form before passing it through cold water. This process is recognized worldwide.
