Chihuahua and oaxaca are two popular Mexican cheeses, each with their own unique characteristics.
But what exactly sets them apart?
Texture
When it comes to texture, chihuahua and oaxaca cheese differ quite a bit:
Chihuahua Cheese
Chihuahua cheese has a semi-soft texture that becomes firmer with age. Fresh chihuahua cheese starts out with a smooth, velvety texture similar to young cheddar or monterey jack. As it ages, it takes on a drier, crumblier texture while still retaining a bit of creaminess.
Oaxaca Cheese
oaxaca cheese has a stretchy, stringy texture similar to mozzarella. Its production process gives it an exceptionally soft and creamy mouthfeel. Oaxaca cheese can literally be pulled into long, ropy strands which gives it its nickname "string cheese." The proteins in the cheese align during production to create its unique stringy characteristic.
Chihuahua cheese starts out with a smooth, velvety texture that eventually becomes quite firm and crumbly. Oaxaca cheese maintains a supple, stretchy texture ideal for stringing and melting.
Key Takeaway: Chihuahua cheese has a velvety then crumbly texture while oaxaca cheese is famously stretchy and stringy.
Flavor
When it comes to flavor profiles, chihuahua and oaxaca cheese have some similarities along with a few key differences:
Chihuahua Cheese
Chihuahua cheese has a rich, savory flavor reminiscent of a medium or sharp cheddar. It may have grassy, buttery notes along with a tangy finish. The flavor develops more piquancy with age. Some versions have a caramelly sweetness as well.
Oaxaca Cheese
Oaxaca cheese is milder in flavor with delicate milky notes and a slight salty taste. It lacks the overt tang and sharpness of aged chihuahua. The flavor is clean and simple, with the fresh taste of the milk taking center stage rather than strong cheese notes.
Chihuahua has a more complex, full-bodied flavor while oaxaca highlights the intrinsic taste of the milk in a subtler way. Chihuahua also gets tangier with age unlike the mild oaxaca.
Key Takeaway: Chihuahua cheese has a sharper, tangier flavor while oaxaca cheese is extremely mild and delicate in flavor.
Melting Ability
When melted, chihuahua and oaxaca cheese also have key differences:
Chihuahua Cheese
Chihuahua cheese becomes smooth and creamy when melted. It forms a glossy, liquidy melt perfect for drizzling and sauces. The texture remains velvety smooth without separating. This makes it excel in applications like queso dip, nachos, cheese sauces, and soups.
Oaxaca Cheese
Melted oaxaca cheese becomes extremely elastic and stringy. Unlike other melting cheeses, it retains its long stringy texture when liquefied rather than becoming a uniform liquid. So when you pull apart a melted oaxaca cheese quesadilla, those irresistible gooey cheese strings come along for the ride.
So chihuahua forms a smooth, creamy melt while oaxaca keeps its signature stringy texture even when fully melted. Both shine in their own way!
Key Takeaway: Melted chihuahua cheese becomes velvety smooth while melted oaxaca cheese retains its stringy texture.
Origins in Mexico
Chihuahua and oaxaca cheese also differ in their origins:
Chihuahua Cheese
True chihuahua cheese comes from the northern Mexican state of Chihuahua, which borders Texas and New Mexico. The Mennonite communities there first popularized the cheese, so it's also called "queso menonita." Farms in Chihuahua and surrounding states like Durango and Coahuila specialize in chihuahua cheese production.
Oaxaca Cheese
Oaxaca cheese hails from the southern state of Oaxaca, one of the culinary capitals of Mexico. Its string cheese process using the pasta filata method was brought to the Oaxaca region by Dominican friars long ago. From there, it evolved into the quintessentially Mexican string cheese known as oaxaca or quesillo cheese. Oaxaca state and its cheesemaking villages remain the source of authentic quesillo cheese.
So chihuahua cheese comes from northern border states while oaxaca cheese originated in the remote Oaxacan villages of southern Mexico. Both remain Mexican cheese making strongholds.
| Origin | Chihuahua Cheese | Oaxaca Cheese |
|---|---|---|
| Region of Mexico | Northern (Chihuahua state) | Southern (Oaxaca state) |
| Culinary Influence | Mennonite communities | Dominican friars |
| Type of Cheese | Semi-soft | Pasta filata (stretched curd) |
Key Takeaway: Chihuahua cheese comes from northern Mexico and oaxaca comes from the south. Both originate from distinct culinary influences.
Uses in Cooking
When cooking with them, chihuahua and oaxaca cheese shine in some shared and individual applications:
Shared Uses
Both chihuahua and oaxaca cheese excel when used to make:
- Quesadillas
- Empanadas
- Chile rellenos
- Mexican pizza
Their meltability allows them to fill and top baked foods exceptionally.
Chihuahua Cheese
Chihuahua cheese particularly excels:
- Melted into smooth queso dips and sauces
- In enchiladas, chilaquiles, and more baked dishes
- On its own as a snacking cheese
Oaxaca Cheese
Oaxaca cheese uniquely shines:
- Pulled into strings as a snack
- In tlayudas, memelas, and traditional Oaxacan street foods
- Adding dramatic strings when used in quesadillas, tinga, and fillings
So in cooking, both work well melted in baked Mexican dishes, while chihuahua makes incredible smooth sauces and oaxaca forms those photogenic strings.
Key Takeaway: Both chihuahua and oaxaca cheese excel when melted, but oaxaca forms signature strings while chihuahua makes smooth dips.
Oaxaca Cheese vs. Chihuahua Cheese Comparison Chart
To summarize the differences:
| Cheese Characteristic | Chihuahua | Oaxaca |
|---|---|---|
| Texture | Starts smooth and velvety, gets drier and crumblier | Soft, supple, stretchy |
| Flavor | Savory, tangy, complex | Mild, delicate, subtle |
| Meltability | Smooth, creamy melt | Extremely stringy melt |
| Origin | Northern Mexico (Chihuahua state) | Southern Mexico (Oaxaca state) |
| Best Cooking Uses | Queso dips, baked dishes, snacking | String cheese, tlayudas, dramatic strings when melted |
So those are the key differences between chihuahua and oaxaca, two exceptional Mexican cheeses!
FAQs
Can you substitute chihuahua for oaxaca cheese?
Yes, in recipes where a creamy melt is desired, chihuahua may be able to substitute for oaxaca cheese. However, it won’t have the stringy melted texture. Oaxaca cheese can’t mimic the crumblier texture and flavor of chihuahua cheese.
How is Oaxaca cheese different than mozzarella? Can I substitute it?
Oaxaca cheese is similar to water buffalo mozzarella in many ways. Both are pasta filata cheeses with a milky taste and stringy texture. But oaxaca cheese melts more beautifully than regular mozzarella. Mozzarella may be used as a substitute for oaxaca cheese, but won't have quite the same meltability.
Is chihuahua cheese similar to cheddar? What distinguishes them?
Aged chihuahua and cheddar cheese have a similar crumbly texture and tangy, sharp flavor. However, chihuahua is a bit more delicate and has a creamier finish than cheddar cheese. So while they have similarities, they also have key differences in texture and flavor.
Conclusion
Chihuahua is semi-soft, tangy, and crumbly, while oaxaca cheese is salty and downright stringy.
Both make incredible melty cheese dishes, but in different ways!