Patrick Oconnell
Cotija cheese, named after the town of Cotija in Mexico, is a firm and crumbly aged cow's milk cheese with a distinctive saltiness. It is often referred to as the Parmesan of Mexico. Like all cheeses, Cotija can go bad. Signs that Cotija cheese has gone bad include visible mold, a strange or sour smell, and textural changes such as a too-hard or too-soft texture. To prevent Cotija cheese from going bad, it should be wrapped tightly in foil and kept in an airtight container in the refrigerator. Under these conditions, Cotija cheese can stay fresh for up to four weeks.
| Characteristics | Values |
|---|---|
| Signs of spoilage | Visible mold, strange or <co: 4,8,10>sour smell, hard or soft texture, discoloration, slimy covering |
| Storage | Wrap tightly in foil, store in an airtight container in the refrigerator |
| Shelf life | Up to four weeks if opened and stored properly, four to six weeks in original packaging, months if aged and unopened |
| Freezing | Can be frozen but not recommended to preserve flavor; grate before freezing and store in a freezer bag |
Explore related products
What You'll Learn
How to store cotija cheese to extend its shelf life
Cotija cheese is a firm and crumbly, aged cow's milk cheese with a distinctive saltiness. It is often referred to as the "Parmesan of Mexico". This cheese is particularly well-suited for grating and crumbling on a variety of dishes.
To extend the shelf life of Cotija cheese, it is important to store it properly. Here are some tips to help you store Cotija cheese and extend its shelf life:
Refrigerate Cotija Cheese
Always store Cotija cheese in the refrigerator to maintain its freshness. The refrigerator temperature should be set below 40°F (4°C). Keep it in the vegetable drawer where the humidity levels are more stable.
Wrap and Store in a Container
After opening the package, wrap the cheese in wax or parchment paper. Avoid using cling wrap as it can promote the growth of bacteria. Then, place the wrapped cheese in a loose-fitting food storage bag or a small container. Make sure to seal the container or bag tightly to prevent moisture from entering and to keep the cheese from drying out.
Freeze for Long-Term Storage
If you want to store Cotija cheese for a longer period, you can freeze it. However, freezing Cotija cheese is not recommended as it may alter the texture and flavour of the cheese. If you still want to freeze it, grate the cheese first and then store it in a freezer bag. Make sure to use it within a few months for the best quality.
Check for Spoilage
Even with proper storage, Cotija cheese can still go bad. Always check the cheese for any signs of spoilage before consuming it. Cotija cheese that has gone bad will exhibit some noticeable signs. If there is visible mould that is not a part of the cheese itself, it's time to discard it. Also, if the cheese develops a strange or sour smell, quite different from its original salty aroma, it's a sign of spoilage. Lastly, if the cheese has either a too-hard or too-soft texture, or if it's discoloured, it's likely that the cheese is no longer safe to consume.
How Long Does Parmesan Cheese Last?
You may want to see also
Signs of spoilage
Like all dairy products, Cotija cheese can eventually spoil if not stored properly. Here are some signs to look for when determining if your Cotija cheese has gone bad:
Visible Mold: If you spot any mold on the surface of the cheese, it is a clear indication that the cheese has spoiled. Mold can appear in various colors, including white, blue, green, or black. It is important to discard the entire cheese block if mold is present, as it can grow and spread below the surface where it may not be visible.
Discoloration: Any noticeable change in the color of the cheese can indicate spoilage. Fresh Cotija cheese should have a consistent ivory or pale yellow color. If you observe any dark or discolored spots, or if the color of the cheese appears significantly different from when you purchased it, it is best to discard it.
Off-Odors: Cotija cheese has a distinct, slightly pungent aroma, but it should never smell unpleasant or rancid. If the cheese gives off an ammonia-like smell or any other off-odor, it is likely spoiled. Trust your sense of smell, as it can often detect spoilage before any visible signs appear.
Texture Changes: Pay attention to the texture of the cheese. Fresh Cotija cheese is known for its dry and crumbly texture. If it becomes wet, slimy, or excessively oily, it is an indication of spoilage. Also, be cautious if the cheese appears shriveled or dried out, as this could be a sign that it has passed its prime.
Taste: While it is generally not recommended to taste cheese to determine if it has gone bad, sometimes a slight change in flavor can be an indicator. If the cheese tastes sour, bitter, or noticeably different from its usual savory and salty profile, it is best to discard it.
It is important to note that Cotija cheese can last for several months if properly stored. Proper storage involves keeping the cheese wrapped or sealed in its original packaging, followed by storage in the refrigerator. Additionally, always handle the cheese with clean hands or utensils to prevent the transfer of bacteria that could accelerate spoilage.
Cheese Slicing: How Long Does It Last?
You may want to see also
How to detect spoilage
Detecting spoilage in Cotija cheese is important to avoid consuming expired cheese. Ideally, you shouldn't have to taste Cotija cheese to know if it has gone bad. There are several warning signs to look out for.
Firstly, check the cheese's appearance. Discoloration, or the presence of green or blue spots, indicates spoilage. Additionally, if you notice a slimy covering on the cheese, it is no longer safe to consume. Textural changes are another significant indicator of spoilage. If the Cotija cheese has become too hard or too soft, it has likely expired.
Secondly, pay attention to any unpleasant aromas when unwrapping the cheese. A sour or ammonia smell is a clear sign of spoilage.
Lastly, visible mould growth on the cheese is a red flag. If you notice any mould that isn't part of the cheese itself, discard it immediately.
To extend the shelf life of Cotija cheese, proper storage is essential. Always store it in the refrigerator, preferably in the vegetable drawer where humidity levels are more stable. After opening, wrap the cheese in wax or parchment paper, then place it in a loose-fitting food storage bag or a small container. Avoid using cling wrap as it can promote bacterial growth. If you wish to store Cotija cheese for longer, grate it and store it in a freezer-friendly bag.
How Long Does Mozzarella Cheese Last?
You may want to see also
Explore related products
Best uses in cooking
Cotija cheese is a firm and crumbly, aged cow's milk cheese with a distinctive saltiness. It is often referred to as the "Parmesan of Mexico" due to its ability to add salt, fat, and umami to a variety of Mexican dishes. Its robust, tangy flavour complements many traditional Mexican dishes. It is available in two varieties: fresco, a fresh and softer version, and añejo, which is drier and harder with a strong, sharp taste.
When cooking with cotija cheese, it is important to note that it does not melt easily. Instead, it will retain its shape under heat, which is why it is often used as a garnish. To get the most out of cotija cheese, use its flavourful punch to elevate simple dishes. Here are some specific ways to use cotija cheese in cooking:
- Crumble it over salads, grilled vegetables, or your favourite Mexican dishes.
- Set up a taco bar with warm homemade tortillas, pickled red onions, chopped cilantro, and bowls of cotija—it goes with almost any taco filling.
- Elotes: Mexican street corn consists of corn on the cob slathered with sour cream or mayonnaise, then topped with cotija, cilantro, lime juice, and ancho chilli powder.
- Bean and cheese tostadas: Top crispy homemade tostadas with refried beans and cotija for a quick, comforting snack.
- Wet burritos and enchiladas: Cotija adds a welcome texture boost to these creamy, saucy dishes.
- Quesadillas: Fill warm tortillas with veggies and a melting cheese like Oaxacan cheese, cheddar, or mozzarella, and fold them closed. Fry in oil and top with a sprinkle of aged cotija for extra saltiness.
- Sprinkle it on Mexican street corn soup.
- Popcorn: Dump cotija on hot, freshly made popcorn. Adding butter at the end will help it adhere better.
- Avocado toast combo: avocado + kimchi + fried egg + cotija.
String Cheese: A Healthy Dog Treat?
You may want to see also
Substitutes for cotija cheese
Cotija cheese, also known as the "'Parmesan of Mexico'", is a firm and crumbly aged cow's milk cheese with a distinctive saltiness. It is often used as a garnish or topping due to its intense flavour. If you're looking for a substitute for Cotija cheese, there are several options that can work depending on the desired outcome.
Queso Fresco
Queso Fresco (Spanish for "fresh cheese"), is a Mexican cheese that is usually made with cow's milk, sometimes with a mixture of cow and goat's milk. It has a soft yet firm texture that crumbles easily, similar to Cotija. However, it is milder in flavour and provides a creamy texture, so it may be a better option if you're looking for something less salty and more subtle.
Feta
Feta is a Greek cheese that is typically made with pasteurized goat milk, but the variety made with cow's milk (more common in the US) is a closer match to Cotija. It has a salty, firm, and crumbly texture similar to Cotija, but be aware that it can be saltier, so adjust your recipe accordingly.
Ricotta Salata
Ricotta salata is a dry, salty, and crumbly Italian cheese. It is a good substitute for Cotija in terms of texture, but it is milder in flavour.
Parmesan
Parmesan is an Italian cheese made from cow's milk. While it is not identical to Cotija, it can be used as a substitute. As it ages, Parmesan takes on a harder and crumbly texture similar to aged Cotija, and its flavour becomes stronger. However, Parmesan has a nutty, savoury flavour profile, so it will give a different taste to your dish.
Pecorino Romano
Pecorino Romano is an aged Italian cheese that can be used as a substitute for aged Cotija. It has a sharp, tangy flavour and is significantly saltier than Cotija, so you may need to reduce the amount of salt in your recipe. As it ages, it also takes on a smoky flavour.
Añejo
Añejo is a Mexican cheese with a similar crumbly texture to Cotija. However, it has a milder flavour, so it will not provide the same intense saltiness.
Other possible substitutes include Grana Padano (an Italian cheese similar to Parmesan), Chihuahua cheese, Manchego cheese, Asadero cheese, and Cotija Añejo (an aged version of Cotija with a more intense flavour).
Cheese Gone Bad: How to Tell
You may want to see also
Frequently asked questions
There are a few signs that your cotija cheese has gone bad. If there is visible mould that is not part of the cheese itself, or if the cheese has a strange or sour smell, throw it out. Also, if the cheese has a slimy texture or discolouration, it is no longer safe to eat.
Unopened cotija cheese can last four to six weeks in the refrigerator.
To make opened cotija cheese last longer, wrap it tightly in foil and store it in an airtight container in the refrigerator. Stored this way, it can last up to four weeks.
Always store cotija cheese in the refrigerator. After opening, wrap the cheese in wax or parchment paper and place it in a loose-fitting food storage bag or a small container. Avoid using cling wrap, as it can promote the growth of bacteria.
Yes, you can freeze cotija cheese for longer-term storage. It is recommended to grate the cheese first and then store it in a freezer bag. However, freezing may alter the flavour of the cheese.
