Quesos Navarro Quesillo Oaxaca
- Pasteurized
- Microbial Rennet
- Cow Milk
- by Quesos Navarro
- Mexico
- ApproachableAdventurous
- SoftHard
In every ball of Quesos Navarro’s Quesillo Oaxaca, there’s so much cheesy goodness to unravel. And unravel you will, as you tear off ribbons of milky, tender, delicately salty cheese. Made in Mexico using traditional Oaxacan techniques, this multiple award-winning quesillo stretches to perfection when melted. Try it in quesadillas, nachos, or chiles rellenos, or snack on it with Primo Hatch Chile Tequila Preserves for a touch of sweet heat.
“Watch it stretch; that’s how you know it’s the real deal. This is true Oaxacan quesillo, and whatever I don’t eat torn straight from the ball is making it into a quesadilla with chorizo.”
- Queso Oaxaca is named for the state of Oaxaca in Southern Mexico where this cheese originated.
- It's a pasta filata-style or pulled curd cheese. Like in mozzarella-making, the curds are submerged in hot whey or water before stretching.
- In a divergence from mozzarella, these curds aren’t formed immediately into balls but first into flat ribbons up to 15-feet long, which get wound together like a ball of yarn.
- The result is a tender and bouncy texture with that classic string cheese pull.
- Founded in Los Altos de Jalisco in Mexico in 1961, Quesos Navarro has spent over six decades perfecting authentic Mexican cheesemaking.
- All Navarro cheeses are made with pasteurized whole cow’s milk using traditional methods that highlight freshness and purity of flavor.
- The creamery is family-owned and renowned for its award-winning quality and mastery of regional Mexican styles.
- By combining heritage techniques with modern consistency, Navarro brings the true taste of Jalisco’s dairy heartland to tables worldwide.
While harder cheeses can stay fresh for up to two to three weeks when wrapped tightly and unopened, fresh style cheeses are best consumed within a few days. The best thing to do is to keep the cheese in one of your refrigerator drawers or the vegetable bin; this will help to keep your cheese from drying out. If your cheese is packed in olive oil or brine, store any leftovers in the liquid and follow package instructions. All cheeses and meats are perishables—by definition they degrade over time—so we encourage our customers to enjoy the cheese while it's in peak condition!
