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Feb 19, 2010 08:50 AM

Random cheese question

I'll be moving to Spain in the fall, from the US, and will occasionally want to make Mexican-esque food there. My challenge (I remember this difficulty well from my time in Italy) will be to find some cheese(s) that emulate the melting and flavor properties of jack/oaxaca cheeses. Any tips?


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  1. Sorry, no direct answer but Mozarella springs to mind (but you have lived in Italy, so obviously not the answer!) See this article:
    Spain produces a wide selection of similar cheese (may-be they even brought the recipe to Mexico...) so a good look round the market might do teh trick.

    1 Reply
    1. re: monchique

      Thanks for the answer, mozzarella and oaxaca do share some attributes, actually, in that they are stringy cheeses that melt well. But Jack/oaxaca are miles away from the tangy, crumbly cheeses that guy mentions.

    2. I'm pretty new to Spanish cheeses, but I think queso tierno might do the job. Anyway, the selection of cheeses here is quite good so I'm sure you'll find something that fits your needs.

      1. In Madrid there are a few Mexican grocers who sell queso chihuahua and other Mexican cheeses (I haven't seen Oaxaca, though). There are a lot of different meltable Spanish cow milk cheeses... we usually use a non-aged Mahón (which is very different from Oaxaca, but has a nice flavor of its own).

        2 Replies
        1. re: butterfly

          Sweet, thanks for that news. Mahon (Mallorca origin?) is a nice cheese, I had forgotten about it.

          1. re: fame da lupo

            Mahon is the capital of Menorca and the cheese is from that island.

            There are Mallorcan cheese (mainly goat) but these tend to be very much small production and you may not find them off the island.