Bushra Griffith
Cotija cheese, also known as 'cota cheese', is a Mexican cheese made from cow's milk. It is named after the town of Cotija, Michoacán, and is typically produced between July and October. The cows that produce the milk for this cheese are fed only the rich grass that grows on the mountains during the rainy season, which gives the cheese its unique colour and flavour. Cotija cheese is white, firm, salty, and crumbly, with a mild flavour similar to feta when young, and a harder, stronger flavour like Parmesan when aged. It is a popular topping for elote, a Mexican street food made of grilled corn on the cob.
| Characteristics | Values |
|---|---|
| Name | Cotija |
| Place of Origin | Mexico |
| Texture | Firm |
| Taste | Salty, tangy, milky |
| Type of Milk | Cow's milk |
| Colour | White |
| Seasonality | Produced from July to October |
| Manufacturing Process | Rustic and traditional |
| Salt | Added before fermentation |
| Fermentation | Salt acts as a preservative |
| Ageing | 2-12 months |
| Consistency | Sandy or grain-like |
| Similarities | Mild feta, Parmesan |
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What You'll Learn
Cotija cheese is made in Mexico from July to October
Cotija cheese is a Mexican delicacy, produced in the Michoacan region of Mexico. It is named after the town of Cotija, Michoacán, where it originated. It is a seasonal cheese, made from July to October, and produced in limited quantities. The cows that produce the milk are fed only on the rich grass that grows naturally in the mountains during the rainy season, giving the cheese its unique colour and flavour.
Cotija cheese is traditionally made with cow's milk, although some recipes use goat's milk. The milk is left for about four hours without stirring, and then salt is added to it. It is then mixed until it becomes a cream or paste. This mixture is then spread on a tortilla to eat. The cheese can be consumed fresh or aged. When consumed fresh, it is called "queso fresco". After it is aged, it becomes Cotija cheese. The ageing process can be done by covering the cheese with a hot salsa paste. The length of the ageing process depends on the desired acidity level of the cheese, with a longer ageing process resulting in a more acidic cheese.
The process of making Cotija cheese involves milling the curds into small pieces before pressing and ageing. The cheese is then aged for 2-12 months. Young Cotija is a semi-hard cheese, while Añejo Cotija is a hard cheese that has been aged beyond the point where raw milk is an issue. Cotija cheese is dry, firm, and very salty, with a high salt content to increase its shelf life. It is often used as a topping or garnish, as it does not melt and can be grated or crumbled.
Cotija is a popular cheese in Mexico and is used in many Mexican recipes to enhance savoury dishes. It is commonly used on tacos, enchiladas, tostadas, salads, and soups. It is also a common ingredient in Mexican dishes such as elotes (grilled corn) and chilaquiles. Cotija can be purchased in small rounds or large blocks. Like Parmesan, it is often sold already grated.
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It's named after the town of Cotija, Michoacán
Cotija cheese is named after the town of Cotija, Michoacán, a municipality in the Mexican state of Michoacán. The town was founded between 1575 and 1576 as a Spanish settlement called Rincon de Cotixa (Cotixa Nook). In 1759, it was united with the Llano of Titiacoro and officially renamed the Congregation of Cotija. In 1790, Cotija was reclassified as a city.
Cotija is known for its picturesque landscapes, tranquil atmosphere, and charming architecture. The town is located in a mountainous region, surrounded by crystalline rivers and lush forests, making it a popular destination for nature lovers. Its historic center features cobblestone streets, red-tiled houses, and well-kept gardens.
Cotija's economy is largely based on agriculture and ranching, and the town is famous for its eponymous cheese. This artisanal foodstuff has been made for over 400 years in the surrounding hamlets and is prepared during the rainy season from July to September. It is then left to age for at least three months, resulting in a slightly harder rind and creamy interior. The flavour depends on the time it ripened.
Cotija cheese is known nationally for its strong flavour and firm texture, and it is considered the symbol of the region. The town even hosts a Cheese Fair in December to celebrate its famous cheese, featuring gastronomic samples, music, and cultural events.
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The cows are fed rich grass that grows on the mountains during the rainy season
Cotija cheese is a Mexican cheese, named after the town of Cotija, Michoacán. It is made from cow's milk and is produced in limited quantities between July and October. The distinctiveness of Cotija cheese comes from the diet of the cows that produce the milk. During the rainy season, the cows graze on the rich grass that grows on the mountains. This natural diet is the source of the cheese's unique colour and flavour.
The cows' milk is salted before the fermentation process, enhancing the flavour and acting as a preservative. The manufacturing process is rustic and traditional, similar to the method used when Cotija cheese was first invented. The production involves milling the curds into small pieces before pressing and ageing. The ageing process can last between two and twelve months, with young Cotija described as akin to a mild feta, and aged Cotija more comparable to hard cheeses like Parmesan.
Cotija cheese is firm in texture, salty and tangy in taste, and crumbly in consistency. When cooked, it slightly softens, but retains its shape and consistency. In the mouth, the cheese breaks up again to a sandy or grain-like texture, adding to the overall texture of dishes.
Cotija cheese is a popular topping for elote, a Mexican street food made from grilled corn on the cob that is well-seasoned and drizzled in mayonnaise.
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It's a firm, white, salty and tangy cheese
Cotija cheese is a firm, white, salty, and tangy cheese. It is a Mexican cheese, named after the town of Cotija, Michoacán, and made from cow's milk. The cheese is produced in limited quantities and only from July to October. This is because the cows are fed only on the rich grass that grows naturally on the mountains during the rainy season, which gives the cheese its unique colour and flavour.
The production method of Cotija cheese involves milling the curds into small pieces before pressing and ageing. The cheese is salted before the fermentation process, which enhances its flavour and acts as a preservative. When cooked, Cotija cheese slightly softens but does not change its shape or consistency. In the mouth, the cheese breaks up again to a sandy or grain-like consistency, adding texture to dishes.
Young or fresh Cotija cheese has been described as similar to a mild feta, while aged Cotija is more comparable to hard, aged cheeses like Parmesan. It is a popular topping for elote, a Mexican street food made of grilled corn on the cob that is well-seasoned and drizzled in mayonnaise.
Cotija cheese is a unique and delicious addition to many dishes, with its firm texture, salty and tangy flavour, and sandy consistency. It is a great example of the traditional cheese-making processes still used in Mexico today.
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Queso Fresco is a similar Mexican cheese
Queso Fresco, which translates to ["fresh cheese"), is a mild, soft, and crumbly Mexican cheese. It is made from cow's milk, or a mixture of goat's and cow's milk, and is typically not aged more than a few days, resulting in a fresh taste. The cheese is known for its salty and slightly tangy flavour, with mild, milky notes. It is often used as a topping or garnish on dishes like enchiladas, tacos, and eggs, adding a unique texture and taste.
Queso Fresco is a versatile cheese that can be used in a variety of dishes. It is commonly used in Mexican cuisine, such as enchiladas, chile rellenos, and quesadillas, either as a filling or a topping. Its crumbly texture and mild flavour make it a perfect topping for spicy Mexican dishes, helping to balance the heat. It can also be sliced or cubed and served with dried fruit or cured meat, or softened on hot soups.
One of the unique characteristics of Queso Fresco is its inability to melt easily. Instead, it browns to a golden colour when cooked, making it ideal for toppings. This quality also makes it a popular choice for stuffing in dishes like chile rellenos, quesadillas, and tamales. Its mild flavour and crumbly texture allow it to blend well with other ingredients without becoming overpowering.
Queso Fresco is a healthy option, especially when made with goat's milk, as it contains medium-chain triglycerides (MCT) oils that are known to reduce carbohydrate absorption and improve cognitive abilities. It is also low in sodium, making it a good choice for those conscious about their salt intake. Queso Fresco is widely available in the United States, both in its pasteurized and raw milk forms, and can be found in grocery stores and Mexican markets.
In terms of substitutes, Queso Fresco can be replaced with queso blanco, feta, aged goat cheese, or strained ricotta, depending on the dish. Queso Fresco's close cousin, queso blanco, can be used interchangeably in most recipes. Feta is another suitable alternative, especially in dishes like watermelon salad. Aged goat cheese and strained ricotta can be used as toppings or stuffings, respectively.
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Frequently asked questions
Cota cheese, or Cotija cheese, is a type of Mexican cheese made from cow's milk. It is named after the town of Cotija, Michoacán.
Cota cheese is salty and tangy, with a milky flavor. It is also described as crumbly and firm in texture.
Cota cheese is a seasonal cheese produced only from July to October. This is because the cows are fed only on the rich grass that grows naturally on the mountains during the rainy season, which gives the cheese its unique color and flavor.
Cota cheese is made by milling the curds into small pieces before pressing and aging. Salt is added to the cow's milk before the fermentation process to act as a flavor enhancer and preservative.
Cota cheese is commonly used in Mexican street food such as elote, which is grilled corn on the cob that is seasoned, drizzled in mayonnaise, and topped with Cota cheese. However, it's important to note that authentic Mexican cuisine often omits cheese.
