Is Oaxaca part skim milk cheese Kosher?

The Ingredient Breakdown

To understand why this cheese is Kosher, we need to look at the microscopic components that make up the block. As a food scientist, I look for the 'red flags'—hidden animal enzymes or non-Kosher processing aids. Fortunately, Oaxaca cheese is relatively straightforward.

The primary ingredient is Cultured pasteurized grade A milk. Pasteurization and culturing are heat and fermentation processes that are inherently Kosher. The milk itself must come from a Kosher animal (a cow), and since this is a dairy product, we are strictly in the realm of Pareve or Dairy status.

We also see skim milk added. This is simply milk with the cream removed. It is a standard additive to adjust the texture and protein content of the cheese without adding excess fat. There is no issue here regarding Kosher status.

The most critical ingredient to analyze in any cheese is the enzymes. In the past, enzymes were often harvested from the stomachs of calves, which would require the calf to be slaughtered according to Kosher laws. However, modern cheese production almost exclusively uses microbial rennet (derived from fungi or bacteria) or fermentation-produced chymosin. These are universally accepted as Kosher. Finally, sea salt is a mineral and is naturally Kosher.

Nutritional Value

While the Kosher status is confirmed, the nutritional profile is equally important for the health-conscious consumer. Oaxaca cheese, even the part-skim variety, is a dense source of protein and calcium. It is essentially a Mexican version of string cheese.

Because it is a part skim variety, it has a lower fat content than traditional full-fat Oaxaca cheese. This reduces the overall calorie count per serving, making it a more diet-friendly option. However, it is still a cheese, meaning it contains saturated fats and sodium. It fits well into a balanced diet, particularly one focused on high protein and moderate fat, such as a Mediterranean or low-carb diet.