Kamil Perry
Cotija cheese is a typical Mexican ingredient that is made from cow's milk and named after the city that popularized it. It is an aged cheese with a salty, milky, and tangy flavour, and a crumbly texture. Its taste is often compared to feta cheese, while its aged flavour is likened to parmesan. Cotija is a versatile cheese that can be used in a variety of dishes, such as tacos, enchiladas, salads, soups, and corn on the cob. It is also a popular topping for Mexican street food like elote, which is grilled corn on the cob seasoned and drizzled in mayonnaise.
| Characteristics | Values |
|---|---|
| Texture | Crumbly, firm, dry |
| Taste | Salty, tangy, funky, pungent |
| Flavour | Milky, fresh |
| Colour | White |
| Type of milk | Cow's milk |
| Substitutes | Feta, Parmesan, Pecorino Romano, Queso Fresco |
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What You'll Learn
Cotija is a semi-hard, Mexican cheese
Cotija has a salty, milky flavour, with a characteristic pungency from the maturation process. Its fresh flavour is often compared to feta cheese, while its aged flavour is likened to parmesan. Younger, fresher cheeses have a milder taste and softer texture, while aged (añejo) cotija becomes harder with age and develops a sharper flavour.
Cotija is rarely the main ingredient in a dish, instead taking a supporting role as a topping to enhance the flavours of other savoury ingredients. It softens when heated but does not fully melt. Its unique flavour comes from salt, and it is often paired with vegetables, chicken, steak, and seafood.
Cotija is a typical Mexican ingredient and can be found in most well-stocked or international grocery stores. It is produced seasonally, so it may only be available from mid-summer to mid-fall. It is also available as fresh or aged (añejo) varieties, with fresh cotija having a softer texture, and aged cotija being harder and longer-lasting.
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It has a salty, milky, tangy flavour
Cotija cheese is a classic Mexican ingredient, named after the city that popularised it – Cotija, in the Mexican state of Michoacán. It is an aged cow's milk cheese, typically matured for 2–12 months, and is known for its crumbly texture and salty, milky, tangy flavour.
The maturation process gives cotija a characteristic pungency, with younger cheeses having a milder taste and softer texture, while longer-aged varieties develop a sharper flavour akin to Parmesan. In terms of texture, younger cotija is semi-hard, while añejo cotija (aged cotija) is hard.
Cotija is a versatile cheese that is rarely the main ingredient in a dish, instead taking a supporting role as a topping or crumble. Its unique flavour profile makes it an excellent seasoning, enhancing the flavours of other savoury ingredients. It is often used in Mexican cuisine, such as in tacos, enchiladas, elote (grilled corn), soups, salads, and chilli. It is also a popular pairing with corn, chicken, steak, seafood, and vegetables.
Outside of Mexican cuisine, cotija can be used as a topping for burgers, pasta, or pizza. It can be substituted for Parmesan in many dishes, and feta or queso fresco can be used as alternatives in a pinch.
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It's named after the city that popularised it
Cotija cheese is named after the city that popularised it—Cotija—in the Mexican state of Michoacán. It is a classic Mexican ingredient, made from cow's milk and aged for 2 to 12 months. The cheese was first made by 16th-century rancheros in the Michoacán-Jalisco mountains and transported by mule to the town of Cotija. During the rainy season, the roads were often impassable, and it was discovered that the three-month wait improved the flavour. Today, even fresh cotija is aged for at least three months.
Cotija has a unique, salty, and tangy flavour, with a characteristic pungency from the maturation process. Its texture is crumbly, dry, and firm, making it perfect for crumbling onto dishes. The cheese gets softer when heated but does not fully melt. Its overall flavour is often compared to feta cheese, while its aged flavour is likened to Parmesan or pecorino romano.
Cotija is rarely the main ingredient in a dish, typically used as a topping or garnish to enhance the flavours of other savoury ingredients. It is commonly used in Mexican cuisine, such as tacos, enchiladas, elote (grilled corn), soups, salads, and chilli. It is also paired with vegetables, spicy foods, chicken, steak, and seafood. The versatility of cotija makes it a valuable ingredient for cooks, and it can be found in most well-stocked or international grocery stores.
In 2005, cotija was awarded the Marca Colectiva, meaning it can only be made in the municipality of Cotija and a few other nearby towns. This protection ensures the preservation of the cheese's unique flavour and its association with the city that bears its name.
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It's aged 2-12 months, creating its signature texture
Cotija is an aged cow's milk cheese that is typically matured for anywhere between 2 and 12 months. This ageing process gives the cheese its signature texture and grate-friendly consistency. Younger, fresher cheeses have a milder taste and softer texture, while aged cotija (also known as cotija añejo) becomes harder with age and develops a sharper flavour, similar to Parmesan.
Cotija is rarely used as a main ingredient in a dish, but rather as a topping or garnish to enhance the flavours of other savoury ingredients. Its unique texture makes it perfect for crumbling or grating over a variety of dishes. The ageing process also contributes to the cheese's longevity, with longer-aged cotija having a longer shelf life than its younger counterparts.
The ageing process also affects the flavour of the cheese. Younger cotija has a milder, slightly milky taste, while aged cotija takes on a sharper, more pungent flavour. The maturation process gives the cheese its characteristic salty, tangy taste.
The versatility of cotija makes it a popular ingredient in Mexican cuisine. It is commonly used as a topping for tacos, enchiladas, elote (grilled corn on the cob), soups, salads, and chilli. It pairs well with corn, chicken, steak, seafood, and vegetables. Cotija's salty, tangy flavour adds a unique dimension to any dish it is used in.
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It's used as a topping for Mexican dishes
Cotija is a classic Mexican cheese, made from cow's milk and named after the city that popularised it in the Mexican state of Michoacán. It is aged for 2-12 months, with a signature firm texture, making it perfect for crumbling. It has a salty, milky flavour, with a characteristic pungency from the maturation process.
Cotija is a versatile cheese, used to enhance the flavours of other savoury ingredients. It is rarely the main ingredient in a dish and is mainly used as a topping, grated or crumbled over various Mexican dishes. It is a popular topping for tacos, enchiladas, and elote, a street dish made with corn on the cob covered in mayonnaise, cotija, and Tajín seasoning. It is also used on soups or salads, with guacamole, spicy peppers, chicken, steak, seafood, or vegetables.
Cotija is a great addition to Mexican-inspired stews, providing a generous topping to a hearty pinto bean dish. It is also used in chicken enchiladas, adding an authentic Mexican flavour. It is a typical ingredient in Mexican cuisine, and can be found in most well-stocked or international grocery stores, as well as local Mexican markets.
While cotija is a Mexican ingredient, it can also be used in dishes beyond Mexican cuisine. It can be used as a burger topping, sprinkled on pasta, or paired with corn on pizza. It is a versatile and inexpensive ingredient to experiment with, adding a dash of salty goodness to any dish.
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Frequently asked questions
Cotija cheese has a salty, milky, tangy, and pungent flavour. Its taste is often compared to feta and its aged flavour is likened to parmesan.
Cotija is a crumbly cheese, so it is rarely a main ingredient in dishes. Instead, it is used as a topping or garnish to enhance the flavours of other savoury ingredients. It is often crumbled or grated over dishes like tacos, enchiladas, elote (Mexican grilled corn), soups, salads, and more.
Feta is a good substitute for younger, softer Cotija. Like Cotija, it is crumbly and salty, with a slightly milky flavour. Queso fresco is another Mexican cheese with a fresh, milky flavour that can be used in place of younger Cotija. Parmesan and pecorino romano would also make fine substitutes.
