Oaxaca Cheese: The Story of This Mexican Cheese

When it comes to Mexican cuisine, we always think of key ingredients like corn, beans, and chili; however, our culinary tradition is much more complex, as we have also incorporated an incredible amount of products and ingredients such as chocolate, spices, and even 100% Mexican cheeses. It is important to remember that Mexican food, as we know it today, is the result of the clash of two cultures. On one hand, indigenous peoples created the chinampa system and the Mexican milpa. Later, with the arrival of colonizers, new ingredients were introduced like pork, spices, lard, bread, dairy products, and more. So, as you can see, great Mexican dishes like mole or chiles en nogada would not be possible without products from both continents. For example, the quesadilla or sope we have for lunch would not be the same without the famous Oaxaca cheese, which was recently awarded as the 5th best cheese in the world, just below Italian cheeses and well above French cheeses. You can also read: What foods and ingredients did the Spaniards bring to Mexico? The story behind Oaxaca cheese It doesn't matter if you've never visited Oaxaca, as its famous quesillo has reached all corners of the country and is key in the preparation of antojitos, enchiladas, sincronizadas, molletes, and more. Oaxaca cheese is characterized by its creamy and subtle flavor, but especially by its consistency, as it can be easily shredded, making it perfect for gratin or melting. Although this quesillo is very Mexican, it is worth noting that in ancient times, dairy products were not consumed in our country, so today we enjoy Oaxaca cheese thanks to Dominican monks, who taught the indigenous peoples how to prepare cheese in the Italian style. However, there is another version about the supposed origin of this Mexican cheese. It is said that this delicacy was the result of a little girl's Leobarda Castellanos García forgetfulness, who helped her family in cheese preparation in the 19th century. The girl was in charge of the curdling process, one of the key processes for making cheese. It is speculated that, upon forgetting the preparation, the curdling time was extended, so she thought to add hot water, resulting in a much stretchier cheese. She named it quesillo, and since then it has become one of the most popular dairy products in Mexico and the world. In addition to Oaxaca cheese, the Secretariat of Agriculture and Rural Development explains that Mexico has at least 40 varieties of cheese, among which are cotija cheese, panela cheese, Chihuahua cheese, asadero cheese, and bola cheese, among many others. What is your favorite? You can also read: Mexican cheeses to delight the palateTips for buying Oaxaca cheese If you are a fan of Mexican food and string cheese must be present in your dishes, then you need to know the tips provided by Profeco, so you can determine which is the best option; take note! Check the label; it should say Oaxaca cheese, not imitation. It is important that the product is refrigerated; otherwise, it may not be in the best condition. Pay attention to the seals on the cheese and choose the healthiest option. Be careful with the expiration date. Check that the packaging is well sealed and clean. Now that you know more about the origin and characteristics of Oaxaca cheese, don't hesitate to include it in your diet, as you will support the local economy and add an extra touch of flavor to your dishes. As if that weren't enough, at kiwilimón we have the best recipes with quesillo; try them out!