Oaxaca cheese or quesillo continues on the list of the best in the world! According to the guide TasteAtlaswhich at the beginning of the year published an international gastronomic ranking, among which was a subdivision of cheeses, Oaxaca cheese was the fifth most appreciated in 2022.
In recent hours, the same portal announced the 100 best cheeses in the worlds, where the information released at the beginning of the year was corroborated. The first four places were obtained by the Italian cheeses Paramigiano Reggiano, Spicy Gorgonzola, Burrata and Grana Padano. Oaxaca cheese remained in fifth place, above popular cheeses such as mozarella, whose seat was 28; or provolone, located in place 44.
What is the origin of Oaxaca cheese?
He oaxaca cheese, string, or quesillois a variant of the Mexican bank cheese born in the Central Valleys of Oaxaca. Its consumption is one of the favorites for Mexicans, thanks to its excellent qualities to be melted, for which it can be accompanied with meat and vegetables. Another of its most popular forms of consumption is in quesadillas, as well as the ideal complement to tlayudas.
Its consistency is similar to a thick paste, which in turn can be divided into strands. Its preparation is based on fresh and acid cow’s milk, It also has the quality of elasticity, which allows it to be rolled up.
How was the cheese born?
The history of the birth of this cheese occurred late 19th century. Legend has it that there was a girl named Leobarda Castellanos Garcia, who was in charge of curdling the milk to turn it into cheese. Due to a distraction, the milk went past the curdling point to make cheese. To avoid being scolded by her family, the 14-year-old added hot water to the mix. As a result, he had a melted and chewy mass that he called “quesillo”..
When Leobarda’s family tried the quesillo, they were amazed at the new recipe. Quickly the new cheese became popular among the neighbors, who began to produce it too. Because of it, the Oaxacan municipality Reyes Etla is known as the “cradle of quesillo”, since Leobarda was originally from there. Subsequently, the quesillo was taken to Puebla, where the locals christened it again as “Oaxaca cheese”, which sometimes generates disputes of regional pride. However, For most Mexicans, this nickname seeks to pay tribute to the place of his birth.
By Rodrigo Osegueda
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