Oaxaca cheese or mozzarella
Oaxaca cheese is a Mexican string cheese, similar to mozzarella, that melts easily. It is used in a variety of dishes such as quesadillas, enchiladas, and pizzas. Its mild and creamy flavour makes it a favourite for melting and pairing with various meals.
Estimated retail price
~£6.99 / 250g
Typical price at UK Mexican grocers
Buy online
Can't find Oaxaca cheese or mozzarella near you? You can also buy it online:
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How it's used in Mexican cooking
Oaxaca cheese or mozzarella, part of the dairy section of the Mexican pantry, appears in 4 recipes in our collection, including Birria Grilled Cheese with Consommé, Tamale Grilled Cheese and Chorizo Queso Fundido Burger. Each recipe shows step by step how it is added, in what quantity and which other ingredients it is paired with — the most reliable guide to how it is actually used in Mexican cooking.
Recipes with Oaxaca cheese or mozzarella
Storage and substitutes
How to store it
Keep cheese refrigerated and well wrapped, ideally in waxed paper or a container that lets it breathe. Fresh cheeses (panela, queso fresco) last only a few days once opened, while aged ones such as cotija or añejo keep considerably longer.
Substitutes
Common stand-ins outside Mexico: Oaxaca cheese is closest to fresh mozzarella, cotija to aged feta or Parmesan, and queso fresco to a mild white cheese. Not identical, but they work in most recipes.
Frequently asked questions
How many recipes use Oaxaca cheese or mozzarella?
Oaxaca cheese or mozzarella is used in 4 recipes in our collection, such as Birria Grilled Cheese with Consommé and Tamale Grilled Cheese. The full list, with a photo and link for each recipe, is on this page.
Where can I buy Oaxaca cheese or mozzarella in the UK?
You can buy Oaxaca cheese or mozzarella online via the Amazon link on this page, or look for it at Latin American grocers in the UK.
How should Oaxaca cheese or mozzarella be stored?
Keep cheese refrigerated and well wrapped, ideally in waxed paper or a container that lets it breathe. Fresh cheeses (panela, queso fresco) last only a few days once opened, while aged ones such as cotija or añejo keep considerably longer.
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