Oaxaca cheese

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Oaxaca Cheese is a white, semi-hard cheese of Mexican origin, similar to un-aged Monterey jack. Due to its excellent melting qualities, asadero is frequently used as the base for queso blanco (literally "white cheese"), a dip popular in Mexican restaurants.

It is named after the state of Oaxaca, where it was first made. The production process is complicated and involves stretching the cheese into long ribbons and rolling it up like a ball of yarn. It is also known as quesillo, thread cheese when shaped like a ball, and asadero cheese when shaped like a brick. Mozzarella is another cheese which is processed by stretching.

It is used in typical cuisine, such as in quesadillas, which are tortillas with cheese and pumpkin flower or chicharrón.

"El Mexicano" brand Queso Oaxaca from San Jose, California, describes itself as "Mexican Style Mozzarella."