Quesillo is Oaxacan string cheese pulled into long ropes and wound into a ball, the melting cheese on tlayudas, quesadillas, memelas and tetelas.

Quesillo was traditionally made in Reyes Etla, north of the city, by Oaxacan cheesemakers since the late 19th century. The pulled-curd technique winds the warm cheese into long ropes, then loops them into a ball that locals untangle by hand to top tlayudas, quesadillas and memelas. The Mercado Benito Juarez sells fresh quesillo by the kilo; the Reyes Etla Wednesday tianguis is the origin source.

Where to eat Quesillo (queso oaxaca) in Oaxaca

5 editor picks for Quesillo (queso oaxaca) in Oaxaca, ranked by editorial score. All Oaxaca signature dishes · Quesillo (queso oaxaca) across every city.

Make it at home

Serves 4001 hr 30 minAdvanced

Ingredients

  • 4L whole pasteurised cow's milk
  • 1/8 tsp powdered rennet diluted in 50ml cold water
  • 2 tbsp fine sea salt
  • Hot water for stretching (about 80C)

Method

  1. Warm the milk to 32C in a heavy pot.
  2. Stir in the rennet solution; cover and rest 45 minutes until the curd sets.
  3. Cut the curd into 1cm cubes and rest 5 minutes.
  4. Gently heat to 40C, stirring carefully.
  5. Drain the curd in a cheesecloth-lined colander and rest 30 minutes.
  6. Dip a piece of curd into the 80C water; if it stretches into a long rope, it is ready.
  7. Stretch and fold the curd repeatedly into the hot water, adding salt, until smooth and elastic.
  8. Pull into a long rope; wind into a loose ball; cool 1 hour before using.

Editor tip. If the curd breaks rather than stretches, the milk wasn't acid enough; rest the curd longer next time.

Common allergens: Dairy.