Is Oaxaca cheese dairy? A Nutritional Guide to the Beloved Mexican Cheese

November 11, 2025 •

4 min read

First produced in the state of Oaxaca, Mexico, this popular cheese is made from cow's milk, making it a dairy product. Many people with dietary restrictions or milk allergies often ask, "Is Oaxaca cheese dairy?", a question that is crucial for determining its place in various diets.

Quick Summary

Oaxaca cheese is a Mexican, semi-soft cow's milk cheese, confirming its dairy origin. This meltable and stringy cheese is made through the pasta filata process, which makes it unsuitable for those on a strict dairy-free diet.

Key Points

Dairy Product: Oaxaca cheese is made from cow's milk and is not dairy-free or vegan.
Pasteurized Milk: Most commercially sold Oaxaca cheese in the U.S. is made from pasteurized milk, which is safer for consumption than raw milk.
Contains Lactose: The cheese contains lactose, although the fermentation process may reduce the amount compared to other dairy products.
Excellent Melting Cheese: It is prized for its superior melting qualities and stringy texture, making it perfect for cooked dishes.
Mozzarella Relative: It belongs to the pasta filata family, similar to mozzarella, but has a distinctively mild and buttery flavor profile.
Nutrient Source: Provides a good source of protein and calcium, but also contains fat and sodium.

What is Oaxaca Cheese Made From?

Oaxaca cheese, also known as quesillo in its native Mexico, is a type of semi-soft, white, artisan cheese renowned for its unique stringy texture and excellent melting capabilities. The primary and defining ingredient of Oaxaca cheese is cow's milk. The cheesemaking process is similar to that of mozzarella, known as pasta filata, or "spun paste".

The steps involved in making Oaxaca cheese typically include:

Milk Source: The cheese is made from whole cow's milk. In the United States, commercially produced Oaxaca cheese is required to be made with pasteurized milk, while traditional quesillo in Mexico might be made from raw milk.
Curd Creation: Rennet and cheese culture are added to the milk to coagulate it, separating it into curds and whey.
Stretching the Curds: The curds are then submerged in hot water or whey, which makes them pliable. The cheesemaker stretches and kneads the soft curds until they form long, elastic ribbons.
Forming the Ball: These ribbons are then wound into the characteristic ball-like shape, often resembling a ball of yarn, which helps preserve the cheese's elasticity and flavor.

Is Oaxaca Cheese Suitable for Lactose Intolerance?

Because Oaxaca cheese is made from cow's milk, it contains lactose, the natural sugar found in dairy products. Therefore, it is not suitable for a strict dairy-free diet or for individuals with a cow's milk allergy.

For those with lactose intolerance, the situation is more nuanced. The fermentation and aging process in cheesemaking can break down some of the lactose. While Oaxaca is not an aged cheese, the cheesemaking process can still impact its final lactose content.

Individual Tolerance: Some people with lactose intolerance might tolerate Oaxaca cheese better than other dairy products due to its specific fermentation process.
Lactase Enzymes: Those with lactose intolerance can also use lactase enzyme supplements before consuming dairy to help with digestion.
Portion Control: As with any potentially irritating food, moderation is key. Consuming small portions of Oaxaca cheese may be better tolerated than large amounts.

Nutritional Profile and Dietary Considerations

In addition to its delicious flavor and texture, Oaxaca cheese offers several nutritional benefits as a dairy product. Here is a typical nutritional breakdown per serving (around 1 ounce):

Calories: ~80-90 kcal
Protein: ~6-7 grams, essential for tissue repair and building.
Total Fat: ~7-9 grams, including saturated fats.
Calcium: Excellent source, providing about 10-13% of the daily value per serving, which is crucial for bone health.
Sodium: Contains a significant amount of sodium, so it should be consumed in moderation, especially by those monitoring their salt intake.

This nutritional composition makes Oaxaca cheese a good source of protein and calcium, but its fat and sodium content means it's best enjoyed as part of a balanced diet.

Oaxaca Cheese vs. Mozzarella: A Dairy Comparison

While often compared to mozzarella due to their similar stringy texture and melting properties, Oaxaca cheese has some key differences. They both belong to the pasta filata family, but their final products are distinct.


Feature	Oaxaca Cheese	Mozzarella
Milk Source	Exclusively cow's milk.	Typically cow's milk, but traditional Italian mozzarella uses water buffalo milk.
Flavor Profile	Mild, buttery, and slightly salty with earthy notes.	Generally sweeter and milder than Oaxaca, with a milky flavor.
Texture	Very stringy and stretchier, wound into a ball of ribbons.	Soft and spongy, usually formed into logs or rounds.
Best Use	Excellent for melting in cooked dishes like quesadillas and enchiladas.	Versatile for both cooked and fresh applications, like pizza or Caprese salad.

Incorporating Oaxaca Cheese into a Balanced Diet

With its superior melting qualities and mild flavor, Oaxaca cheese is a favorite for a variety of dishes. Here are some popular culinary uses:

Quesadillas and Tacos: The ultimate melting cheese, it creates a gooey, savory filling for traditional Mexican fare.
Chiles Rellenos: A perfect stuffing cheese, its stringy texture complements the roasted peppers.
Queso Fundido: Melted on its own or with other ingredients, it forms the basis of this decadent cheese dip.
Baked Dishes: A great substitute for mozzarella on pizzas or in baked pastas for an epic cheese pull.

To balance its fat and sodium content, consider pairing Oaxaca cheese with nutrient-rich foods such as whole-grain tortillas, lean proteins, and plenty of fresh vegetables like bell peppers, onions, and cilantro.

Dairy-Free Alternatives to Oaxaca Cheese

For those who cannot consume dairy, there are an increasing number of plant-based substitutes that can replicate the melting and stringy texture of Oaxaca cheese.

Cashew-Based Cheese: A popular vegan option that, when blended with nutritional yeast and other flavorings, can be melted to achieve a similar gooey texture.
Tapioca Starch Cheese: Some commercial vegan cheeses use tapioca starch to mimic the elasticity and stretchiness of dairy cheese, making them ideal for melting.
Soy-Based Cheese: Fermented soy-based cheeses are also available, offering a dairy-free substitute for various recipes.

Conclusion: Is Oaxaca Cheese Dairy? Yes, and Here's Why

To definitively answer the question, Is Oaxaca cheese dairy?, the answer is yes. It is a traditional Mexican cheese made from cow's milk using the same pasta filata technique as mozzarella, and therefore contains dairy proteins and lactose. While not suitable for those with a dairy allergy or on a strict vegan diet, it can be a delicious source of protein and calcium for others. Individuals with lactose intolerance may be able to enjoy it in moderation, but for a completely dairy-free approach, excellent plant-based alternatives are available. As with any food, understanding its ingredients is key to making informed and healthy dietary choices. For more on the history and uses of this popular cheese, you can explore resources like the Bon Appetit guide to Oaxaca cheese.

Frequently Asked Questions

Yes, Oaxaca cheese is a dairy product. It is made from cow's milk and is not suitable for a dairy-free diet or for individuals with a milk allergy.

Some individuals with lactose intolerance might tolerate Oaxaca cheese better than other dairy products due to the fermentation process. However, it does contain lactose, and the level of tolerance varies from person to person. Portion control or using lactase enzyme supplements can help.

No, while Oaxaca cheese is made using the same pasta filata technique as mozzarella, they are not the same. Oaxaca is typically made from cow's milk and has a milder, butterier flavor and a stringier texture. Mozzarella can be made from cow or water buffalo milk and has a slightly different taste and consistency.

Yes, there are several plant-based alternatives available for those who need to avoid dairy. Options made from ingredients like cashews, soy, or tapioca starch can mimic the stretch and melt of Oaxaca cheese.

The terms are often used interchangeably, but there is a distinction. Quesillo is the traditional name, sometimes referring to a version made with raw milk. Queso Oaxaca usually refers to the commercially available cheese made with pasteurized milk, especially in the United States.

Yes, in the United States, all commercially produced Oaxaca cheese is required to be made from pasteurized milk. This is for safety reasons and is especially important for pregnant women.

Oaxaca cheese has a mild, buttery flavor with a hint of saltiness. It is known for its creamy texture and rich, but not overpowering, taste, making it a versatile ingredient for cooking.