Stretched-curd Oaxaca cheese is made to be melted and it never disappoints when it comes to quesadillas, empanadas, stuffed squash blossoms and other melty deliciousness. You can certainly eat it right out of the fridge, but we think it’s best soft and melted.
Since Oaxaca cheese is so mild it goes well with less assertive drinks. We recommend champagne, pinot gris and sauvignon blanc. Beers that work well: pilsner, American pale lager and wheat ale. If you want liquor, light rum is a tasty partner.
Our favorite thing about Oaxaca cheese is its ultra-meltability. It’s our go-to for quick-and-easy quesadillas, of course, but we also love it melted into a hot queso dip mixed with a zippy salsa verde, on pizza, in chiles relleños and in taste-the-garden, veggie-loaded scrambles.