Written and styled by Andrea Bartholomew | Photographed by Paul Bartholomew
Queso Oaxaca is a widely adored fresh Mexican cheese known for its mild and buttery flavor, stringy texture, and excellent melting properties. In the southern state of Oaxaca, where it originated, it is called quesillo. As its popularity spread throughout Mexico, and when the cheese migrated to the US, it became known as queso Oaxaca.
Queso Oaxaca is a stretched-curd cheese made from fresh cow’s milk, crafted by kneading and stretching curds in hot water to form long, rope-like strands. Each strand is then wrapped around itself to form queso Oaxaca’s signature ball-of-yarn shape.
The cheese’s mildly acidic and milky notes make it perfect for melting in quesadillas or enchiladas, shredded on top of soups or refried beans, or sliced for a simple snack during cocktail hour.
Quesillo Oaxaca provided by Quesos Navarro. Quesos Navarro received multiple awards at the American Cheese Society’s 2025 Judging & Competition: Both Quesillo Oaxaca and Panela Supremo won first in their categories, while Panela won second in its category.
Queso Oaxaca Sandwiches with Bacon and Chili Butter
A bold, melty grilled cheese layered with smoky bacon, tangy lime-pickled onions, and rich queso Oaxaca. Chili-garlic butter creates a perfectly crisp, flavorful crust, while chipotle crema adds cool, creamy heat. A next-level sandwich perfect for lunch, dinner, or game day.
Caprese Salad with Marinated Queso Oaxaca
A fresh, vibrant Caprese twist made with marinated queso Oaxaca in place of mozzarella. Juicy tomatoes, creamy avocado, and fragrant basil pair with smoky paprika-infused oil for a quick, colorful salad that’s perfect for warm-weather meals or effortless entertaining.
Oaxaca Queso Fundido Reipe
A bubbling skillet of melted queso Oaxaca topped with savory chorizo—simple, crowd-pleasing, and perfect for sharing. Served with warm tortillas, this classic Mexican appetizer delivers bold flavor with minimal effort and is ideal for parties, tailgates, or weeknight snacking.
Molletes with Queso Oaxaca, Beans, and Avocado
A comforting Mexican open-faced sandwich piled with refried beans, melty queso Oaxaca, fresh avocado, and bright cherry tomatoes. Crispy, cheesy, and topped with fresh salsa, these molletes make an easy breakfast, lunch, or light dinner packed with satisfying flavor.
Queso Oaxaca Quesadilla with Squash Blossoms and Mushrooms
A savory, aromatic quesadilla filled with sautéed mushrooms, delicate squash blossoms, fragrant epazote, and gooey queso Oaxaca. Lightly crisped on the outside and melty inside, it’s a seasonal, floral, earthy dish perfect with salsa verde and sour cream.
Andrea and Paul Bartholomew
Co-owners of Bartholomew Studio, a photography studio focused on food and beverage and interior design. Andrea’s background in fine arts and food styling combined with Paul’s award-winning expertise in food and interior design photography ensures their work is not only beautiful, but impactful and effective.
