Patrick Oconnell
Cotija cheese is a popular addition to Mexican cooking. It is a sharp, slightly salty, aged cow's cheese, often referred to as the Parmesan of Mexico. It has a crumbly texture and a distinct flavour, and is named after the town of Cotija in Mexico, where it originated. It is commonly used as a topping or garnish, adding a salty, tangy flavour to dishes such as tacos, enchiladas, tostadas, soups, salads, beans, and Mexican street corn (elote). It can also be used in place of Parmesan on pasta or pizza, or mixed into recipes such as quesadillas, meatballs, and stuffed mushrooms. Cotija cheese is available in blocks, wedges, or already grated, and can be stored in an airtight container in the refrigerator for up to a month.
| Characteristics | Values |
|---|---|
| Texture | Crumbly |
| Taste | Salty, tangy, nutty |
| Melting | Does not melt |
| Type of milk | Cow's milk |
| Ageing | Aged |
| Lactose | Little to no traces of lactose |
| Use | Topping, garnish, stuffing |
| Dishes | Tacos, quesadillas, soups, salads, beans, elotes, nachos, burrito bowls, enchiladas, tostadas, pizza, pasta, Mexican street corn |
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What You'll Learn
Using Cotija cheese in Mexican dishes
Cotija cheese is a popular addition to Mexican cooking. It is a sharp, salty, aged cow's cheese, often referred to as the "Parmesan of Mexico". It is named after the town of Cotija in the state of Michoacán, Mexico, where it originated. The cheese is usually sold in small rounds or crumbled into pieces and has a similar taste and texture to feta or Parmesan cheese. It is a great topping for many Mexican dishes as it does not melt and can be grated or crumbled.
One of the most common uses of Cotija cheese is in Elotes, or Mexican street corn. Fresh corn is cooked in a skillet and combined with Cotija cheese, fat-free Greek yogurt, mayonnaise, sour cream, lime juice, and chilli powder. It can also be grilled corn on the cob slathered with sour cream or mayonnaise and then topped with Cotija cheese, cilantro, lime juice, and ancho chilli powder.
Cotija cheese is also commonly used in tacos. Set up a taco bar with warm homemade tortillas, pickled red onions, chopped cilantro, and bowls of Cotija cheese. It goes with almost any taco filling. You can also sprinkle it on top of bean and cheese tostadas, or add it to enchiladas, burritos, and quesadillas.
Cotija cheese is a great addition to soups, especially a smooth, blended soup made with roasted tomatoes, onion, and garlic. It can also be cooked into the soup rather than just used as a garnish, giving it a tangy zip.
Cotija cheese can also be used in salads, such as a Mexican street corn salad made with sweet corn, Cotija cheese, lime juice, and chilli powder. It can also be used as a topping for refried beans, and in pesto.
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How to store Cotija cheese
Storing Cotija cheese correctly is essential to preserving its freshness and unique flavour. Here are some tips to ensure your Cotija cheese stays in optimal condition:
Refrigerate
Always store Cotija cheese in the refrigerator to maintain its freshness. The vegetable drawer is ideal, as humidity levels are more stable there. An unopened block of Cotija cheese can last for up to 2-3 months when properly refrigerated.
Wrapping
Once the cheese is opened, it's crucial to prevent air exposure. Wrap the cheese tightly in wax, parchment paper, or foil before placing it in a loose-fitting food storage bag or a small container. This protective barrier helps maintain freshness and prevents moisture loss. Avoid using cling wrap, as it can promote bacteria growth.
Freezing
Freezing Cotija cheese is possible but not recommended, as it may alter the texture and distinct sharp taste of the cheese. If freezing is necessary, grate the cheese first, then store it in a freezer bag, ensuring you remove as much air as possible before sealing. Frozen Cotija cheese can be added directly to hot dishes without thawing.
Regular Inspection
Even with proper storage, Cotija cheese has a limited shelf life. Regularly inspect the cheese for any signs of spoilage, such as discolouration, mould, or an unpleasant aroma. If you notice any textural changes or suspicious growths, discard the cheese.
By following these storage guidelines, you can maximise the freshness and longevity of your Cotija cheese, ensuring it remains a tasty and versatile ingredient for your culinary creations.
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Salads and soups with Cotija cheese
Cotija cheese is a popular garnish in soups and salads. It is a sharp, slightly salty, aged cow's or goat's milk cheese, often referred to as the "Parmesan of Mexico". It has a crumbly texture and can be sprinkled on top of dishes or mixed into recipes.
Salads with Cotija Cheese:
Cotija cheese can be used in salads, such as a Mexican-inspired grilled corn salad, where the cheese is mixed with grilled corn, scallions, and chili-lime seasoning. It can also be added to a dinner salad with lime vinaigrette, where the cheese is sprinkled over lettuce and basil. For a more Mediterranean twist, the same salad can be made with feta and mint. Cotija cheese can also be used in place of feta or queso fresco in any salad recipe.
Soups with Cotija Cheese:
Cotija cheese is commonly added to soups, such as Mexican street corn soup, where it is cooked right into the soup, giving it a tangy flavour. It can also be used as a garnish on top of soup, as is often done in Mexico. It is a great addition to any soup that needs a salty kick. It can also be used in place of Parmesan in any soup recipe.
Cotija cheese is a versatile ingredient that can enhance the flavour of many dishes. Its salty, tangy taste and crumbly texture make it a great addition to both salads and soups.
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Elote (Mexican street corn) with Cotija cheese
Elote, or Mexican street corn, is a popular delicacy in Mexico that has also become very popular in America. It is a delicious way to use Cotija cheese, which is a sharp, slightly salty, aged cow's cheese, often referred to as the Parmesan of Mexico.
To make Elote, start by grilling your corn on the cob. You can brush the corn with oil and place it directly over hot coals or a preheated grill. Cook the corn for 8-10 minutes, rotating it occasionally until it is cooked through and slightly charred. You can also boil or roast the corn if you prefer.
While the corn is cooking, prepare the sauce by mixing together mayonnaise, sour cream or crema, lime juice, cilantro, chile powder, and garlic in a large bowl. You can also add some butter to the sauce for extra richness. Once the corn is cooked, brush the sauce all over each cob.
Finally, sprinkle Cotija cheese generously over the corn. You can also add some extra chile powder and a squeeze of lime juice for a pop of flavor. Serve immediately and enjoy!
Elote is a delicious and easy way to use Cotija cheese, and it is sure to be a crowd-pleaser. The combination of sweet corn, creamy sauce, and salty cheese is hard to beat!
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Cotija cheese as a garnish
Cotija cheese is a popular garnish in Mexican cuisine. It is a sharp, salty, aged cow's cheese with a crumbly texture. It is commonly used as a topping for dishes such as tacos, enchiladas, and refried beans. Here are some ways you can use Cotija cheese as a garnish:
Soups
Cotija cheese is a popular garnish for soups, adding a tangy and salty flavour. It can be used in Mexican street corn soup or blended roasted tomato soup. It is also a great topping for any other soup, adding a nice salty kick.
Salads
Cotija cheese can be used as a garnish for salads, adding a sharp and salty flavour. It can be used in a Mexican street corn salad, a Southwest chopped salad with chicken, corn, avocado, and black beans, or any other salad.
Tacos
Sprinkling Cotija cheese on tacos is a popular choice. It adds a salty and tangy flavour to the tacos. You can also add some crema and avocado slices to your tacos to create an easy weeknight dinner.
Elotes (Mexican Street Corn)
Cotija cheese is commonly used as a garnish for elotes, or Mexican street corn. The cheese is typically crumbled over grilled corn on the cob that has been covered in mayonnaise, chili powder, and lime juice. It adds a salty and tangy flavour that balances out the sweetness of the corn.
Beans
Cotija cheese can be used as a garnish for beans, adding a salty and tangy flavour. It can be sprinkled on top of refried beans, added to stuffed mushrooms, or used in any other bean dish.
Other Dishes
Cotija cheese can also be used as a garnish for other dishes such as guacamole, salsa, nachos, avocado toast, quesadillas, or even popcorn. It can be used wherever you would use Parmesan or Romano cheese, such as on pasta or pizza.
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