Oaxaca Cheese
A Mexican stretched-curd cheese from Oaxaca, sold as a ball wound from long ribbons of cheese. It is mild, stringy, and one of the best melting cheeses.
| Category | Cheese |
|---|---|
| Maker / Origin | Mexico |
| Storage | Keep wrapped in plastic in the fridge, sealed airtight. |
| Shelf life | About 1 to 2 weeks once opened. Keep it sealed; it dries at the edges first. |
| Best uses | Quesadillas, tlayudas, chiles rellenos, fundido, and empanadas. |
| Substitutes | Low-moisture mozzarella or string cheese. |
| Pairings | Quesadillas, tlayudas, chiles rellenos, and salsa verde. |
| Last checked | October 18, 2026 |
About it
Oaxaca cheese belongs to the pasta filata family, like mozzarella, but the curd is kneaded in hot water and pulled into long ribbons, then wound. The style came to Oaxaca with Dominican friars and became Mexico's great melting cheese.
Storing it
Unwind and pull apart only what you need. Oaxaca cheese freezes acceptably when shredded, up to 2 months, for cooking.
Using it
Pull Oaxaca cheese into thin strings and layer them into quesadillas and rellenos; they melt into the long pulls the cheese is famous for.
Swaps & pairings
Low-moisture mozzarella is the standard swap, nearly identical in melt. String cheese is the same style in snack form. Asadero is the closest Mexican match.
More from this maker: Mexico