Oaxaca cheese (Spanish: queso Oaxaca) (/wəˈhɑːkə/ wə-HAH-kə), also known as quesillo and queso de hebra, is a white, semihard, low-fat cheese that originated in Mexico.

The string cheese process was brought to Mexico by the Dominican friars that settled in Oaxaca.

They are similar in texture, but they are produced with different methods, making Oaxaca cheese moister.

The name is due to the similarity to the stringy consistency of heart of palm (palmito), and it is produced in the San Carlos and Zarcero cantons of Alajuela Province.

[8][9] In Nicaragua, Honduras, Colombia and El Salvador, the cheese is known as quesillo.