Queso Oaxaca or Quesillo Oaxaca is a white, semi-hard cheese from Mexico, similar to unaged Monterey Jack but with a mozzarella-like string cheese texture. It is named after the state of Oaxaca in southern Mexico, where it was first made. It is available in several different shapes. It is also known as quesillo Oaxaca or thread cheese when shaped like a ball. Shaped in bricks for slicing, it is called asadero (meaning "roaster" or "broiler") or queso quesadilla.
The production process is complicated and involves stretching the cheese into long ribbons and rolling it up like a ball of yarn. Italian Mozzarella is another cheese which is processed by stretching (the pasta filata process). One US-made brand describes itself as "Mexican style mozzarella".
Queso Oaxaca is used in Mexican cuisine, especially in quesadillas, flour tortillas with melted cheese and often other stuffings.
Due to its excellent melting qualities, asadero is frequently used as the base for nachos and for queso blanco (literally "white cheese"), a dip popular in Mexican restaurants.