Oaxaca cheese holds the title of being one of the best cheese worldwide. His exquisite flavor, unique texture and the rich tradition that supports itThey make this cheese a culinary jewel that has conquered palates on a global scale. Its distinction and quality position it as a true treasure in the world of gastronomy, taking the name of Oaxaca to the top of the international scene.
In the fascinating universe of gastronomy, the prestigious Tasteatlas ranking He has recently revealed his list of best cheeses in the world. It is not surprising at all that Oaxaca cheese has conquered a deserved fifth place In this distinguished classification, being only surpassed by world renowned Queseras Jeseras as the Reggiano Parmigian, the spicy gorgonzola, La Burrata and El Grana Padano.
Oaxaca cheese, considered the «Quesillo Rey» in Mexico, stands as a true national pride. Its outstanding position in the ranking not only highlights its exceptional quality, but also the magnitude of its production in Mexican lands, overcoming the 24 thousand tons per year. This amazing figure translates into the possibility of creating up to 300 million quesadillas, consolidating Oaxaca cheese as a true culinary treasure that represents wealth and the tradition of Mexican gastronomy.
Where does Oaxaca cheese arise?
The origin of Oaxaca cheese dates back to the central valleys of Oaxaca, to late nineteenth century, Thanks to a story as charming as its flavor. The protagonist of this story is Leobarda Castellanos Garcíaa girl in charge of curdling the milk for the preparation of cheese. One day, while doing this work, A small oversight occurred that led to the milk to exceed the desired curd point.
Before the fear of a scolding, Leobarda made an ingenious decision: add hot water to the mixture. This unnoticed act resulted in a unique texture, where cheese melted and separated into chiclosous strands, what she called «cheese.» This is how the Oaxaca de Reyes municipality won the honor of being recognized as the cradle of this delicious creation.