Bushra Griffith
Cotija cheese is a Mexican cheese that is named after the town of Cotija in the Mexican state of Michoacán. It is made from cow's milk and is white and firm in texture. The cheese is salty and tangy in taste and is often used as a finishing cheese in Mexican cuisine, added to dishes such as burritos, soups, and salads. While some people say that Cotija cheese has a strong smell, others disagree. In this paragraph, we will explore the question: does Cotija cheese smell bad?
| Characteristics | Values |
|---|---|
| Smell | Some people say it smells like feet, while others say it doesn't have a particularly strong smell |
| Texture | Firm, dry, crumbly, sandy or grain-like consistency when broken up in the mouth |
| Taste | Salty, tangy, milky |
| Colour | White, cream-coloured crust |
| Shape | Cylinder, small rounds, large blocks |
| Substitutes | Feta, queso fresco, ricotta salata, Parmesan, Romano cheese |
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What You'll Learn
Why does Cotija cheese smell bad to some people?
Cotija cheese is a classic Mexican cheese that is named after the town of Cotija in the Mexican state of Michoacán. It is made from cow's milk and is typically white and firm in texture, making it perfect for crumbling onto tacos, burritos, and enchiladas. The cheese gets its unique, salty flavor from the addition of salt to the milk before the fermentation process.
While Cotija cheese is beloved by many and used extensively in Mexican cuisine, some people may find its smell off-putting. This is because the cheese has a very strong smell, which some people liken to the smell of feet. The strong odor is likely due to the high salt content in the cheese, which acts as a preservative and enhances its flavor.
The high salt content in Cotija cheese is a traditional feature, as it helps the cheese keep better. The cheese is typically produced in limited quantities from July to October, as the cows are fed only on the rich grass that grows naturally on the mountains during the rainy season. This unique diet of the cows also contributes to the distinct flavor and color of the cheese.
In addition to its strong smell, Cotija cheese also has a unique texture and taste that may be unappealing to some people. The cheese is dry, firm, and salty, and can have a crumbly or sandy consistency in the mouth. While some people enjoy the strong, salty flavor of Cotija cheese, others may find it too intense or overpowering.
It's worth noting that there are two main varieties of Cotija cheese: young and añejo (aged). Young Cotija cheese is semi-hard and has been described as similar to mild feta cheese, while añejo Cotija is harder and saltier, with a flavor profile more akin to Parmesan cheese. The younger variety may be more palatable to those who find the smell and taste of aged Cotija cheese unpleasant.
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Why does Cotija cheese smell like feet?
Cotija cheese is a classic Mexican cheese that is named after the town of Cotija in the Mexican state of Michoacán. It is made from cow's milk and is typically white and firm in texture, making it perfect for crumbling onto tacos, burritos, enchiladas, and elote (Mexican corn on the cob).
While Cotija cheese is known for its strong, unique flavor, many people also comment on its distinctive smell, which has been likened to that of feet. This smell is likely due to the fermentation process that the cheese undergoes. During fermentation, bacteria and enzymes break down the sugars in the milk, producing a variety of compounds that contribute to the cheese's flavor and aroma.
One of the key compounds produced during cheese fermentation is butyric acid. Butyric acid has a strong, unpleasant smell that is often described as sweaty, goaty, or cheeselike. It is also found in other pungent foods such as parmesan cheese, butter, and sour cream. While butyric acid may contribute to the feet-like smell of Cotija cheese, it is important to note that it is not the only compound involved in the cheese's aroma.
The specific combination of compounds produced during the fermentation process, including those from the milk itself, the bacteria, and any added ingredients like salt, all come together to create the unique smell of Cotija cheese. Additionally, the aging process can further intensify the cheese's aroma, with young Cotija having a milder smell than its aged counterpart, añejo Cotija.
Despite its strong smell, Cotija cheese is known for its delicious, salty flavor and is a popular ingredient in Mexican cuisine. The unique aroma is just one aspect of this complex and beloved cheese.
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How does Cotija cheese taste compared to how it smells?
Cotija cheese is a classic Mexican cheese, named after the town of Cotija in Michoacán. It is made from cow's milk and is white and firm in texture, making it perfect for crumbling onto dishes such as elote (Mexican street food of grilled corn on the cob), tacos, burritos, and enchiladas.
The cheese gets its unique flavor from salt, which is added to the milk before the fermentation process. The salt acts as a flavor enhancer and preservative. Cotija cheese has a strong, salty flavor and is known for being much saltier than typical cheese. Some people say that it smells like feet, but the taste is very different and unique compared to other cheeses. One source notes that the authentic taste is indescribable.
There are two varieties of Cotija cheese: young and añejo (aged). Young Cotija is a semi-hard cheese with a milder flavor, akin to feta cheese. Añejo Cotija is a hard cheese with a stronger flavor, comparable to Parmesan. The longer aging process of añejo Cotija results in a harder and saltier cheese.
When cooked, Cotija cheese softens but does not fully melt, similar to cheeses like paneer, ricotta, and halloumi. It is often used as a "finishing" cheese in Mexican cuisine, adding a salty, crumbly texture to dishes.
In terms of smell, Cotija cheese is known for having a strong odor, but the taste is quite different. While some may find the smell off-putting, the unique flavor of the cheese comes from the salt and fermentation process, resulting in a salty, tangy, and milky taste. The smell may be stronger in aged Cotija cheese due to the longer fermentation period.
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What are the different types of Cotija cheese, and do they smell bad?
Cotija cheese is a Mexican cheese that originated in the town of Cotija in the state of Michoacán. It is a salty and crumbly cheese with a distinct flavor and texture, commonly used in a variety of dishes. It is made from cow's milk and aged for several months, and it can be purchased in small rounds or crumbled into pieces. Like Parmesan, it is often sold already grated.
There are a few different types of Cotija cheese:
- El queso Cotija de Montaña, or "grain cheese", is a dry, firm, and very salty cheese. It is produced in limited quantities from July to October, as the cows are fed only on the rich grass that grows naturally on the mountains during the rainy season, giving the cheese its unique color and flavor.
- "Tajo" cheese is a moister, fattier, and less salty version of Cotija that still holds its shape when cut. It has a flavor similar to Greek feta.
- Añejo is simply aged cotija cheese, with a bolder flavor.
Cotija cheese has a strong smell that some have likened to feet, but the taste is said to be very different and unique compared to other cheeses. It is often used as a "finishing" cheese in Mexican cuisine, similar to how Parmesan is used in Italian cuisine. It is crumbled or grated as a topping for burritos, soups, salads, beans, tostadas, or tacos, and Mexican elote (corn on the cob).
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Does Cotija cheese go bad, and does it smell when it does?
Cotija cheese, like most cheeses, does go bad eventually. It is a firm and crumbly, aged cow's milk cheese with a distinctive saltiness and a robust, tangy flavour. It is typically sold in two varieties: fresco, which is fresh and soft, and añejo, which is dry and hard with a strong, sharp taste. The aging process of Cotija cheese reduces the lactose content, making it less likely to spoil. Most types of Cotija cheese are also made from pasteurized milk, which further reduces the risk of spoilage.
However, Cotija cheese can go bad, and when it does, it may exhibit some noticeable signs. Firstly, if there is visible mould that is not a part of the cheese itself, it should be discarded. Secondly, if the cheese develops a strange or sour smell, quite different from its original salty aroma, it has likely gone bad. Lastly, if the cheese has either a too-hard or too-soft texture, or if it is discoloured, it is likely no longer safe to consume.
To extend the shelf life of Cotija cheese, it is important to store it properly. It should always be kept in the refrigerator, preferably in the vegetable drawer where humidity levels are more stable. After opening, the cheese should be wrapped in wax or parchment paper and placed in a loose-fitting food storage bag or a small container. Cling wrap should be avoided, as it can promote the growth of bacteria.
If stored properly, Cotija cheese can last for up to 6 months from the production date if it is still sealed. However, once opened, it is recommended to consume it within a few weeks, as the cheese can gradually lose its flavour and texture over time.
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Frequently asked questions
Cotija cheese is known to have a strong smell, with some people saying it smells like feet. However, the taste is very different and unique, and the cheese is a popular topping for many Mexican dishes.
Cotija cheese is a firm, salty cheese that is often described as having a "grain-like" texture. The salt in the cheese acts as a preservative, which may contribute to its strong smell.
There are two main types of Cotija cheese: young and añejo (aged). Young Cotija has a milder scent and flavour, similar to feta cheese. Añejo Cotija has a stronger flavour and scent, comparable to Parmesan cheese.
Yes, Cotija cheese can go bad. If the cheese has a puddle of water inside the packaging and is squishy, it may be past its prime. Fresh Cotija cheese should have a firm texture and a salty, milky flavour.
In addition to changes in texture and the presence of water, discolouration and a strong smell can indicate that Cotija cheese has gone bad.
