Oaxaca cheese is an important dairy product of high consumption in Mexico. The use of organic acids to make cheeses, like the Oaxaca cheese type, it is a common practice that aims to reduce manufacture times; however, these acid compounds have important effects on physicochemical and physical characteristics. In this work we conducted an evaluation of the characteristics of Oaxaca cheese made conventionally and with three organic acids: acetic, citric, and malic. As part of the results some changes were observed, the color of acidified cheese had an important variation showing less luminosity (< 70), compared to cheese made with lactic cultures (76), attributed to some precipitation of whey proteins caused by the addition of acids and an applied temperature of 85°C, through the preparation process. Likewise, there were changes in the yield of cheeses, malic acid presented a yield of 13.2% while cheeses made with acetic acid and citric presented yields below 9.9%, differences that were related to moisture content (51.8%, 48.0, and 50.0, respectively). From the results and tested acids, the malic acid proved to show better physicochemical properties and sensorial attributes. A stability study with the four manufactured cheeses was also completed through three weeks of storage.