Dairy (Cheese) | Gluten Free Vegetarian

Oaxaca Cheese

N/A (Processed Dairy) Allergens: Dairy
Oaxaca Cheese

Sourcing & Taxonomy

  • Family N/A (Animalia - Dairy)
  • Primary Cuisine Mexican
  • Seasonality Year-Round
  • Source Cow's Milk

The Forktionary Angle

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Definition

A white, semi-hard, string cheese from Mexico known for its excellent melting properties and mild, buttery flavor.

Sensory Profile

TasteMild, Buttery, Milky, Slightly Salty
TextureFirm (cold), Stringy, Melty, Elastic
AromaMilky, Mildly Cheesy
AcidityLow

Technical Metrics

Nutrition Facts

Per 28g
Calories320 kcal
Total Fat25 g
Saturated Fat15 g
Trans Fat0.5 g
Cholesterol80 mg
Protein23 g
Total Carbohydrate2 g
Dietary Fiber0 g
Total Sugars0 g
Calcium700 mg
Iron0.2 mg
Potassium100 mg

Chef’s Secret

To shred easily, place Oaxaca cheese in the freezer for 15-20 minutes before grating or peeling. Its natural "strings" separate beautifully.

Substitutions

Best Match

Mozzarella (low-moisture)

1:1

Best for melting and stringiness, very similar texture and mild flavor.

Monterey Jack

1:1

Good melting, mild flavor, slightly firmer texture; good for quesadillas.

Provolone

1:1

Similar melting properties and mild, slightly tangy flavor.

Asadero Cheese

1:1

Another Mexican melting cheese, very close in texture and flavor profile to Oaxaca.

Buying Guide

Look for tightly wound balls or braids. Should be stored cold and wrapped well.

Flavor Pairings

Tacos quesadillas enchiladas chili Mexican beers grilled vegetables.