Bushra Griffith
Cotija cheese is a staple in Mexican cooking, named after the city that popularized it in the Mexican state of Michoacán. It is a salty, tangy, cow's milk cheese with a firm texture, similar to feta or parmesan. Unlike many other cheeses, cotija does not melt, but it does soften slightly under heat, making it perfect for sprinkling over hot dishes like tacos, enchiladas, and soups. If you want to incorporate cotija cheese into a melted cheese dish, it can be combined with other varieties of cheese that melt more easily, such as white American cheese, pepper jack cheese, or Monterey Jack.
| Characteristics | Values |
|---|---|
| Texture | Firm, crumbly |
| Taste | Salty, tangy, umami-rich |
| Colour | White |
| Type of milk | Cow's milk |
| Melting | Does not melt, only softens |
| Use | Sprinkle over hot dishes like tacos, enchiladas, soups, elote, and esquites |
| Substitutes | Queso Oaxaca, Queso Asadero, or Chihuahua cheese |
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What You'll Learn
Cotija cheese doesn't melt, but softens and crumbles
Cotija cheese is a Mexican staple made from cow's milk and named after the city of Cotija in the Mexican state of Michoacán. It is a salty, tangy, and aged cheese with a firm texture, which makes it perfect for crumbling over dishes like elote (Mexican street corn), tacos, burritos, and enchiladas.
While Cotija cheese is an excellent addition to many dishes, it does not melt in the same way that other cheeses, like cheddar, do. Instead, when exposed to heat, Cotija cheese softens and becomes slightly more malleable while retaining its crumbly texture. This unique behavior sets it apart from other cheeses and is due to its high salt content and aging process, which reduces its lactose content.
The aging process of Cotija cheese results in two varieties: young and añejo (aged). Young Cotija is a semi-hard cheese with a milder flavor, while añejo Cotija is a hard cheese with a stronger taste. Despite their differences, both types of Cotija cheese share the characteristic of softening when heated without fully melting.
Although Cotija cheese doesn't melt, it can still be used in various recipes, such as queso dip. To make this dip, heat heavy cream in a saucepan over low heat until it simmers. Then, add other cheeses like white American cheese, pepper jack cheese, and Cotija cheese, stirring continuously until melted. The resulting dip can be garnished with cilantro, tomato, onion, and additional Cotija cheese. It can be served with chips or used as a taco topping, showcasing the versatility of Cotija cheese even without melting.
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Use Cotija as a finishing cheese
Cotija cheese is a Mexican staple, known for its salty, milky, and crumbly texture. It is a cow's milk cheese named after the town of Cotija, Michoacán, where it was first made. Young Cotija is often compared to feta, while aged Cotija is similar to Parmesan or Romano. It is a versatile ingredient that adds an authentic Mexican flavour to countless dishes.
Cotija is a finishing cheese, adding a salty, tangy bite to dishes. It is best used as a topping, crumbled or grated, to add a savoury, salty flavour and crumbly texture to a variety of foods. Cotija is perfect for sprinkling over hot or cold dishes, as it softens slightly under heat but does not fully melt. This makes it an excellent choice for adding a burst of flavour and texture to your meal.
Some classic ways to use Cotija as a finishing cheese include:
- Mexican street corn (elote) or Mexican street corn salad (esquites)
- Tacos and enchiladas
- Wet burritos
- Chicken tinga tostadas
- Salads
- Beans and cheese tostadas
- Soups
- Chicken pozole verde
- Tortilla soup
Cotija cheese can be purchased in small rounds or large blocks and is available at most Mexican grocery stores. It is a delightful addition to any meal, adding a touch of Mexico to your table.
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Cotija is a staple in Mexican cooking
Cotija cheese is a staple in Mexican cooking, adding authentic Mexican flavour to countless dishes. It is a cow's milk cheese named after Cotija de la Paz, a town in Michoacán, Mexico, where it was first made. It is often compared to feta when young and Parmesan when aged.
Young Cotija has a soft, crumbly texture and a mild tang, similar to feta. Aged Cotija (añejo) is drier, firmer, and sharper, resembling Parmesan or Romano. It has a high salt content, which acts as a natural preservative. It is also priced similarly to feta and ricotta salata.
Cotija is rarely eaten on its own but is used as a finishing cheese, adding a salty, tangy bite to dishes like Mexican taco recipes, enchiladas, and elote (Mexican street corn). It is also used in chicken tinga tostadas, tortilla soup, and other soups. It is often used as a topping or garnish, and can be sprinkled over hot or cold dishes. It has an adhesive quality, making it perfect for coating elote and esquites.
Cotija is a good substitute for queso fresco, another Mexican cheese, although it is saltier and firmer. When substituting queso fresco for cotija, it is recommended to decrease the amount of cheese used or add more salt to the dish.
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Cotija is a classic, salty, cow's milk cheese
Cotija is a firm, dry, and very salty cheese, usually several times saltier than typical cheese. The high salt content helps to preserve the cheese and prevent mould. It is traditionally made from raw cow's milk, with milked cows fed only on rich mountain grass. The cheese is then aged at very high temperatures, producing an intense flavour. The manufacturing process is slow, with no starter culture added, resulting in a very slow acidification.
The texture of Cotija is similar to that of Parmesan, and it can be grated and used as a finishing cheese. It does not melt like other cheeses but softens slightly under heat, making it perfect for sprinkling over hot dishes. When heated, it softens and becomes similar in texture to paneer, ricotta, halloumi, or feta.
Cotija is a versatile cheese that can be used in a variety of dishes. It is often crumbled over hot or cold dishes, such as tacos, enchiladas, and soups. It can also be used in dips, such as queso dip, where it is combined with other cheeses and garnishes to create a creamy and salty flavour. Overall, Cotija is a unique and flavourful cheese that adds a salty tang to a variety of dishes.
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Reheat Cotija cheese dip in a saucepan or microwave
To reheat Cotija cheese dip in a saucepan, transfer the dip to a medium saucepan and heat it over medium to low heat. Stir the dip continuously as it melts to prevent burning. You can add a little milk to the dip to thin it out.
Alternatively, to reheat Cotija cheese dip in a microwave, transfer the dip to a microwave-safe bowl and add a little milk. Place the bowl in the microwave and cook for 30 seconds on high power. Remove the bowl from the microwave and stir the dip. Repeat the process of microwaving and stirring until the dip is warm and smooth.
It is important to note that the reheating instructions may vary depending on the specific recipe and the amount of dip you are reheating. Always stir the dip frequently to prevent it from burning and adjust the heat or cooking time as needed.
Additionally, Cotija cheese dip can be served with various toppings such as diced tomatoes, onions, cilantro, and jalapeños. It is a versatile dip that can be enjoyed with tortilla chips, crackers, baguette bread, or even used as a taco dip or on top of chilli.
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Frequently asked questions
Cotija is a Mexican cheese made from cow's milk. It is named after the city that popularized it—Cotija—in the Mexican state of Michoacán. It is white, firm, salty, and crumbly, making it perfect for sprinkling over dishes like elote (Mexican street corn), tacos, enchiladas, and soups.
No, Cotija cheese does not melt. It retains its firm, crumbly texture when heated, although it does soften slightly, making it ideal for sprinkling over hot dishes. If you're looking for a Mexican melting cheese, try Queso Oaxaca, Queso Asadero, or Chihuahua cheese instead.
To make a simple Cotija cheese dip, heat heavy cream in a small saucepan over low heat and bring it to a simmer. Then, add other cheeses of your choice (e.g., white American cheese, pepper jack cheese) and Cotija cheese, stirring continuously until the cheeses melt. Transfer the cheese sauce to a bowl and garnish with cilantro, tomato, onion, and remaining Cotija cheese. Serve with chips or use it as a taco dip.
