Oaxaca Cheese (Quesillo): Voted 5th best cheese in the world.

Imagine biting into a warm quesadilla, the cheese stretching in glorious ribbons as you pull it apart. That’s the magic of Oaxaca cheese—known locally as quesillo—a culinary gem that’s put Oaxaca, Mexico, on the map. In 2023, it snagged 5th place in the world’s best cheeses, and honestly, it’s easy to see why. With its buttery flavor and that irresistible stringy texture, quesillo isn’t just cheese; it’s a taste of Oaxacan soul.

Dive into its history, taste, and why you should try it—maybe even on a Oaxaca Cheese Making Tour. Let’s dig in!

What is so special about Oaxaca cheese

Oaxaca cheese is special because of its unique stringy texture, rich yet mild flavor, and incredible melt. Unlike most cheeses, it’s hand-stretched into long ribbons and rolled into a ball, giving it an artisanal quality. It melts smoothly without becoming greasy, making it perfect for Oaxacan dishes like tlayudas and quesadillas. Its versatility allows it to be eaten fresh, melted, or even grilled. While similar to mozzarella, quesillo has a firmer bite and a slightly saltier taste, making it a standout ingredient in Mexican cuisine.

The big debate… Oaxaca Cheese or Quesillo?

This is the big debate that really gets the Oaxacans riled up. In Oaxaca, it’s quesillo, no exceptions. Step outside the region, though, and it’s “Oaxaca cheese” or “Queso Oaxaca.” Why? Simple: it’s cheese, and it hails from Oaxaca. Locals might roll their eyes at the name change, but it’s a handy reminder of where this stretchy goodness comes from. Locals say ‘quesillo’ carries the soul—‘Oaxaca cheese’ just pays the bills!

What is Oaxaca Cheese (Quesillo)?

Picture a semi-soft, white cheese that pulls apart like a dream. That’s quesillo. Made from cow’s milk, it’s stretched and kneaded into long, elastic ribbons, then rolled into a ball—or sometimes a knot—for sale. The process is similar to mozzarella, but quesillo has its own flair: a mild, slightly salty taste with a creamy, buttery finish.

It’s a superstar in Oaxacan cuisine, melting into tlayudas, stuffing empanadas, or just being snacked on straight from the ball. Unlike that processed string cheese you ate as a kid, this is fresh, artisanal, and oh-so-gooey when melted.

The Legend and History of Quesillo:

Quesillo’s origin story is as charming as its flavor. It all started over a century ago in Etla, a town just 30 minutes from Oaxaca City. Legend has it a young girl was making cheese when she accidentally overheated the curds. Instead of tossing them, she stretched and shaped the soft mass into ribbons—and voilà, quesillo was born.

That happy mistake turned into a tradition. Today, Oaxacan cheesemakers still use those same hands-on methods, and locals swear the best quesillo comes straight from its birthplace. It’s not just food—it’s heritage.

How is it made?

Ever wondered how this cheese gets its signature stretch? Here’s the rundown:

• Step 1: Fresh cow’s milk is turned into curds.
• Step 2: Those curds are dunked in hot water to soften up.
• Step 3: The real magic happens—cheesemakers stretch the curds by hand (or sometimes machine) into long, ribbon-like strands.
• Step 4: The ribbons are wound into a ball or knot and dipped in saltwater for a thin, protective rind.

The result? A cheese that’s as fun to make as it is to eat.

What does Oaxaca Cheese taste like?

Quesillo’s flavor is mellow but unforgettable: creamy and buttery with a hint of salt. It’s smooth, elastic, and melts like a dream without turning greasy. Whether it’s oozing over a tlayuda or paired with something sweet, it shines either way. Think of it as comfort food in cheese form.

Oaxaca Cheese (Quesillo) vs. Mozzarella: The Cheese Showdown

People often compare quesillo to mozzarella—and sure, they’re cousins in the stretched-curd family. But quesillo stands out. It’s firmer, saltier, and stretchier than mozzarella, with a melt that stays creamy, not oily. Mozzarella shines on pizza; quesillo owns the quesadilla. Same vibe, different soul.

How do you eat Oaxaca Cheese?

Oaxaca cheese can be eaten in many ways, thanks to its mild flavor and perfect melt, it’s a multitasker. Here’s how Oaxacans (and fans worldwide) love it:

• Melted: Shred it over tlayudas, quesadillas, or empanadas for that perfect stretch.
• Fresh: Pull it apart by hand for a quick, satisfying snack.
• Grilled: Fry it up for a crispy outside and gooey middle—chef’s kiss!

Where to buy Authentic Oaxaca Cheese?

In Oaxaca? You’re in luck—it’s everywhere. And if you’re in Oaxaca City, hit up local markets like Mercado Benito Juárez for the freshest stuff, made daily. Supermarkets like Chedraui or Walmart carry it too, but you should be buying it from the markets.

Outside Oaxaca, check Mexican grocery stores or specialty cheese shops. In the U.S, places like Real de Oaxaca in Los Angeles stock it—though I can’t vouch for the taste from afar.

How much does Oaxaca Cheese cost?

In Oaxaca in 2025, it’s around 50 pesos (USD $2.50) for 250 grams.

Learn to make your own Quesillo

Ready to dive deeper? A Oaxaca Cheese making Tour isn’t just a trip—it’s a front-row seat to quesillo’s world. You’ll meet the families who’ve been crafting it for generations, hear their stories, and even try your hand at stretching those curds. It’s a tasty, hands-on way to connect with Oaxaca’s culture. Book it, and you’ll leave with a full belly and a new appreciation for this cheese.

⭐️ 5 Star – Oaxaca Artisanal Cheese Experience

⭐️ 5 Star – Quesillo and Organic Fresh Cheese only in Oaxaca!

Is Oaxaca Cheese Healthy? Nutrition Facts & Benefits

Quesillo isn’t just delicious—it’s got some perks too. A 1-ounce serving packs about 85 calories, 7 grams of fat, and 5 grams of protein, making it a solid pick for a cheesy snack. It’s loaded with calcium for your bones and a bit of B12 to keep your energy up. Sure, it’s got sodium (around 180mg per ounce), so don’t go overboard, but in moderation? It’s a tasty way to treat yourself.

Fun Facts About Oaxaca Cheese You Might Not Know

Accident Genius – A girl in the 1800s overcooked curds and stretched them—quesillo was born!

Mexican Mozzarella – It’s crafted like mozzarella with that “pasta filata” stretchy magic.

Giant Balls – Sold in big, wound-up ribbon balls, not boring blocks or wheels. 

Epic Stretch – Melts can triple in length—perfect for gooey quesadillas!

Oaxaca’s Best  – Locals swear the truest quesillo only comes from its homeland.

Tlayuda Star – No “Oaxacan pizza” is complete without its melty goodness.

Some Call It the “String Cheese of Mexico” – But unlike the snack-sized string cheese sticks, quesillo has a richer, more buttery flavor.

Unraveling Fun – Peel it apart like a cheesy ribbon—no knife needed. 

No Grease Melt – Stays creamy when melted, never oily or split.

Festival Vibes – Oaxaca towns throw quesillo fairs to celebrate its cheesy glory.

New here? Check my 50 Best things to See, Do and Eat in Oaxaca City: Your Ultimate Guide

What’s your favourite way to eat quesillo? Feel free to leave any comments below.

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