After years of finding it difficult to source this cheese, we're proud to have been the first to produce traditional Oaxaca locally in Australia.

‍

In many ways, Oaxaca cheese (also sometimes known as "quesillo") feels like a distant cousin to mozzarella. Our delectable Oaxaca begins in the same way. Curd made from grass-fed cow's milk is stretched in a hot water bath, becoming silky smooth.

This is where things change. The stretched curd is carefully pulled apart into long ribbons and meticulously rolled up like balls of yarn. The portions of handcrafted cheese, no two identical, are then bathed in brine, giving it's unique saltiness and longer shelf life compared to fresh mozzarella.

‍

Uncooked, it has a soft, stretchy texture. And when heated, this is where the magic of Oaxaca comes to life! It's one of the world's greatest melting cheeses, adored for it's melty, stringy characteristic.

While mild and milky, it's more salty in flavour compared to our other fresh mozzarella, like Fior Di Latte. Typically used for Mexican recipes like quesadillas and molotes, Oaxaca brings the necessary ooze to so many tradiotinal recipes, and even works incredibly well in cheese toasties!

‍