Kamil Perry
Cotija cheese is a Mexican staple, named after the town of Cotija in Mexico. It is a firm and crumbly, aged cow's milk cheese with a distinctive salty flavour. It is often used as a finishing cheese, crumbled or grated as a topping for burritos, soups, salads, beans, tostadas, or tacos. Cotija cheese is not a melting cheese. When heated, it slightly softens but does not melt or change its shape. This makes it a great option for topping hot dishes.
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| Characteristics | Values |
|---|---|
| Melting | Cotija cheese is not a melting cheese. It slightly softens when heated but does not melt or change its shape. |
| Texture | Firm and crumbly |
| Flavor | Salty, tangy, and milky |
| Color | White |
| Milk Source | Cow's milk |
| Moisture Content | Dry |
| Substitutes | Feta, queso fresco, or ricotta salata |
| Gluten | Gluten-free |
| Shelf Life | 2-3 months unopened, 2-3 weeks opened |
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What You'll Learn
Cotija cheese softens but doesn't melt
Cotija cheese is a Mexican staple, particularly in the state of Michoacán, where it originated. It is named after the town of Cotija in Mexico. It 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 salty, sharp flavour.
Cotija cheese does not melt when heated. Instead, it softens slightly and retains its shape and consistency. This makes it ideal for crumbling or grating over dishes as a garnish or finishing touch. Its robust flavour means a little goes a long way, adding depth and texture to meals. It is commonly used in Mexican cuisine, such as burritos, soups, salads, beans, tostadas, tacos, and Mexican elote (corn on the cob). It can also be used in salads, scrambled eggs, guacamole, and enchiladas.
Cotija cheese comes in two varieties: fresco and añejo. Fresco is a fresh and softer version, while añejo is drier and harder with a stronger flavour. Young cotija, or queso fresco, is a semi-hard cheese, similar in texture, colour, and flavour to feta cheese. Añejo cotija is a hard cheese, comparable to parmesan or Romano cheese.
When cooking with cotija cheese, it is important to note that it does not melt like other cheeses. This is due to its ageing process, which dries out the cheese and gives it a firmer texture. Cotija cheese is best used as a topping or garnish rather than a main component of a recipe. It can be purchased in small rounds or large blocks, and packaged cotija cheese typically has a 'best by' or 'use by' date of about six months from its production date.
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It's a finishing cheese
Cotija cheese is a classic Mexican cheese, named after the city of Cotija in the Mexican state of Michoacán. It is made from cow's milk and is known for its distinctive salty taste. The cheese is typically aged for around 100 days to 12 months, although some sources say it can be aged for up to two years. During the ageing process, the cheese develops a dry, firm texture, making it ideal for crumbling or grating over various dishes.
As a finishing cheese, Cotija is often used to add a burst of flavour and texture to a wide range of dishes. Its salty, tangy taste pairs particularly well with spicy tomato or chilli-based meals and citrus-laden dishes. In Mexican cuisine, Cotija cheese is commonly sprinkled over tacos, burritos, enchiladas, soups, salads, beans, tostadas, and elote (grilled corn). It can also be used as a garnish or condiment, adding a creamy, salty element to dishes like black bean soup, chicken mole, nachos, and Mexican street tacos.
The ageing process gives Cotija cheese a longer shelf life compared to other cheeses. It also affects the cheese's melting properties. Unlike cheeses such as cheddar or mozzarella, Cotija does not readily melt when heated. Instead, it retains its shape and consistency, making it a popular choice for topping hot dishes. When cooked, it only slightly softens, adding a sandy or grain-like texture to the dish.
When purchasing Cotija cheese, look for a slightly oily appearance, which indicates a well-aged cheese with a more intense flavour. Fresh Cotija cheese should be consumed within one to two weeks, while packaged Cotija cheese typically has a "best by" date of about six months from the production date. To extend the shelf life, Cotija cheese can be frozen for an additional six to eight months, although this may alter its texture, making it slightly more crumbly.
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It's gluten-free
Cotija cheese is typically gluten-free. It is made from cow's milk, salt, and enzymes, and does not contain any gluten-based ingredients such as wheat, barley, or rye. Most Mexican cheeses are naturally gluten-free because they are made from milk, salt, and enzymes, which are inherently gluten-free. Cotija cheese is named after the town of Cotija in Michoacán, Mexico, and it is a hard, crumbly cheese with a strong, salty flavor.
However, it is important to note that there is always a small risk of cross-contamination during processing. If you have celiac disease or severe gluten sensitivity, it is recommended to check the labels carefully and consult with the manufacturer to confirm their production practices and ensure the product is gluten-free.
Cotija cheese is often used as a "finishing" cheese in Mexican cuisine. It is crumbled or grated as a topping for dishes like burritos, soups, salads, beans, tostadas, or tacos, and Mexican elote (corn on the cob). It is also a good source of protein and calcium, and may contain probiotics that support gut health.
When cooked, Cotija cheese slightly softens but does not melt, change its shape, or consistency. In the mouth, it breaks up into a sandy or grain-like consistency, adding texture to the dish. This unique texture and flavor make Cotija cheese a popular ingredient in various recipes, including grilled corn on the cob, burritos, and tacos.
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It's a cow's milk cheese
Cotija cheese is a Mexican cheese made from cow's milk and named after the town of Cotija in Michoacán, Mexico. It is a firm and crumbly, aged cheese with a distinctive salty flavour. Its salty taste comes from the salt added to cow's milk before the fermentation process, which acts as a flavour enhancer and preservative.
There are two varieties of Cotija cheese: young and añejo (aged). The younger variety of Cotija cheese is similar to feta in texture, colour, and flavour, although feta has a sharper tang. Once aged, Cotija cheese takes on salty and sharp characteristics similar to Parmesan and Romano cheeses. It is often referred to as the "Parmesan of Mexico" due to its ability to add salt, fat, and umami to Mexican dishes.
Cotija cheese is a versatile cheese that can be used in a variety of dishes. It is commonly used as a "finishing" cheese in Mexican cuisine, crumbled or grated as a topping for burritos, soups, salads, beans, tostadas, or tacos. It can also be used in enchiladas and quesadillas, adding a welcome texture boost to creamy and saucy dishes.
Unlike other cheeses, Cotija cheese does not fully melt when exposed to heat. Instead, it slightly softens and retains its shape and consistency. This makes it a great option for topping hot dishes, as it can be added at the last moment without worrying about it melting.
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It's a Mexican cheese
Cotija cheese is a Mexican cheese named after the town of Cotija in the state of Michoacán. It is a popular cow's milk cheese with a strong, salty flavour and a dry, firm, and granular texture. The cheese is produced by artisan cheesemakers living in the mountains, and its unique flavour comes from the addition of salt to the milk before the fermentation process. This salt acts as a flavour enhancer and preservative, giving Cotija cheese a longer shelf life than other cheeses.
The manufacturing process of Cotija cheese is rustic and traditional, and the cheese is typically produced from July to October when cows are fed rich grass that grows naturally in the mountains. This diet gives the cheese its unique colour and flavour. The production method involves milling the curds into small pieces before pressing and ageing, resulting in a firm, white cheese.
Cotija cheese is often used as a "finishing" cheese in Mexican cuisine, adding a salty, tangy flavour to dishes. It is commonly crumbled or grated as a topping for burritos, soups, salads, beans, tostadas, tacos, and Mexican elote (corn on the cob). The cheese is also used in Venezuelan sticky buns called golfeados and can be a great addition to salads, potatoes, and watermelon-lime combinations.
While Cotija cheese slightly softens when heated, it does not fully melt, making it ideal for crumbling and sprinkling. This characteristic sets it apart from other cheeses and contributes to its versatility in various dishes. Overall, Cotija cheese is a beloved and recognised Mexican cheese, valued for its distinct flavour, texture, and ability to enhance the dishes it is added to.
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Frequently asked questions
No, Cotija cheese is not a melting cheese. It slightly softens when heated, but it doesn't melt or change its shape.
Cotija cheese is a firm and crumbly, aged cow's milk cheese with a distinctive saltiness. The aging process, which can be anywhere from 100 days to 12 months, helps dry out the cheese, making it perfect for crumbling or grating over foods but preventing it from melting.
Cotija is often used as a "finishing" cheese in Mexican cuisine, crumbled or grated as a topping for burritos, soups, salads, beans, tostadas, or tacos, and Mexican elote (corn on the cob). It can also be added to dishes like wet burritos and enchiladas to add a welcome texture boost.
