Is Oaxaca Queso Part Skim Milk Cheese Melting Cheese Gluten Free?

The Ingredient Breakdown

As a food scientist, I look for the 'Red Flag' ingredients that often hide gluten in dairy products. Fortunately, this specific variety of Oaxaca cheese is exceptionally clean. The formula relies on three core components: cultured pasteurized part skim milk, salt, and enzymes.

Let's look at why these are safe. First, cultured pasteurized part skim milk is simply the base. It undergoes a fermentation process (culturing) which gives the cheese its tangy profile, but milk does not contain gluten. Second, enzymes are used to coagulate the milk. In cheese making, these are typically microbial enzymes (like rennet) which are naturally gluten-free. Finally, salt is a mineral and poses no risk.

There is a nuance to consider regarding gluten in cheese. Some cheeses use anti-caking agents or modified food starch in pre-shredded varieties to keep strands separate. However, this specific product description indicates a pure cheese block or string cheese format without these additives. Therefore, the risk of cross-contamination from processing aids is virtually non-existent.

Nutritional Value

Because this is a Part Skim variety, it offers a balanced nutritional profile compared to full-fat Oaxaca cheese. Oaxaca cheese is essentially the Mexican equivalent of string cheese, meaning it is high in protein and moderate in fat. By using part skim milk, the manufacturer reduces the overall saturated fat content while maintaining the high protein count essential for muscle repair and satiety.

Regarding sugar and carbohydrates, this cheese is naturally very low. Hard cheeses generally contain trace amounts of lactose (milk sugar), but the culturing process breaks most of this down. You can expect this product to have less than 1 gram of sugar per serving, making it suitable for low-carb and ketogenic diets. It fits well within most heart-healthy diet limits due to the absence of trans fats and added sugars.