Yeah, queso oaxaca is difficult. Better start with something simpler, like a paneer or a queso... fresco, I think? The kind that doesn't need rennet. Once you g

Yeah, queso oaxaca is difficult. Better start with something simpler, like a paneer or a queso... fresco, I think? The kind that doesn't need rennet. Once you get the hang of it, you can move on to something harder. Edit: queso blanco, really.