Randy Chandler
Cotija cheese is a popular Mexican cheese with a unique production method. It is a dry, firm, and salty cheese with a high salt content to increase shelf life. Cotija is traditionally made with cow's milk, though some recipes use goat's milk. The cheese is produced in limited quantities from July to October, as the cows are fed only on the rich grass that grows naturally in the mountains during the rainy season. This gives the cheese its distinct colour and flavour. The recipe is closely guarded, but it involves milling the curds into small pieces before pressing and aging.
| Characteristics | Values |
|---|---|
| Place of Origin | Cotija, Michoacán in Central Mexico |
| Main Ingredient | Cow's milk |
| Other Ingredients | Calcium chloride, thermophilic bacterial culture, rennet, salt |
| Texture | Dry, firm, crumbly |
| Taste | Salty, tangy |
| Melting | Does not melt |
| Type | Semi-hard (young), hard (añejo) |
| Aging | 2-12 months |
| Seasonality | Produced from July to October |
| Quantity | Limited |
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What You'll Learn
Cotija cheese is made from cow's milk
Cotija cheese is a popular, traditional Mexican cheese. It is a dry, firm, and very salty cheese with a unique flavour. It is often used in Mexican recipes to enhance savoury dishes. It is typically crumbled or grated and sprinkled on top of dishes like tacos, enchiladas, tostadas, salads, and soups. It is also used as a flavour enhancer in refried beans and chilli. Cotija cheese is made from cow's milk. It is produced in limited quantities from July to October, as the cows are fed only on the rich grass that grows naturally on the mountains during the rainy season. This gives the cheese its unique colour and flavour.
The process of making Cotija cheese involves adding salt to the milk and mixing it 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 recipe for Cotija cheese is a closely guarded secret, and there may be variations in the ingredients and processes used by different producers. However, some common ingredients used in the making of Cotija cheese include milk, calcium chloride, thermophilic bacterial culture, salt, and rennet. The milk is mixed with these ingredients and allowed to sit for several hours without stirring. The whey is then drained, and the cheese is milled into small pieces before being pressed and aged.
Cotija cheese has a unique texture and flavour due to the use of cow's milk and the specific production methods. It is known for its salty taste and crumbly texture, similar to feta cheese. However, unlike feta, Cotija cheese does not fully melt when exposed to heat, making it ideal as a finishing cheese. The high salt content in Cotija cheese also helps to preserve it and extend its shelf life.
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It is a Mexican cheese
Cotija cheese is a Mexican cheese that is popular in Mexican and Tex-Mex cuisine. It is a salty and crumbly cheese that is used in many Mexican recipes to enhance savoury dishes. It is often used as a topping or garnish, as it does not melt and holds its shape when cut.
Cotija cheese is made from cow's milk and is produced in the Michoacan region of Mexico. It is a seasonal cheese that is produced in limited quantities from July to October. During this time, the cows are fed only on the rich grass that grows naturally in the mountains, giving the cheese its unique colour and flavour. The cheese is then aged for 2-12 months.
The process of making Cotija cheese involves adding salt to the milk and mixing it until it becomes a cream or paste. This mixture is then spread on a tortilla to eat. The cheese can also be aged to create a harder texture. 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 often used as a topping for tacos, enchiladas, tostadas, salads, and soups. It is also a common ingredient in Mexican dishes such as elotes (grilled corn) and chilaquiles. The salty and tangy flavour of Cotija cheese makes it a great addition to savoury dishes.
In terms of substitutes, feta, queso fresco, Parmesan, and pecorino romano are often suggested as alternatives to Cotija cheese. These cheeses share similar textures and flavours and can be used in similar dishes. However, they may not have the same salty taste that Cotija cheese is known for.
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It is a salty, crumbly cheese
Cotija cheese is a popular, salty, and crumbly Mexican cheese used in many recipes to enhance savoury dishes. It is traditionally made with raw cow's milk, although some recipes call for goat's milk. The cheese is usually several times saltier than typical cheese, which helps to preserve it. It is a seasonal cheese produced in limited quantities 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, giving the cheese its unique colour and flavour.
Young cotija is a semi-hard cheese, whereas añejo cotija is a hard cheese. Both are aged for 2-12 months, although the younger variety is usually consumed before the raw milk becomes an issue. In the United States, all imported and domestic young cheeses must be pasteurized by law. The FDA requires that any unpasteurized milk cheese be aged a minimum of 60 days, regardless of where it was produced.
Cotija is often used as a finishing cheese, as it does not melt. It is typically grated or crumbled and used as a flavour enhancer on refried beans, tostadas, tacos, salads, soups, and chilli. It can also be sprinkled on anything that could benefit from a salty, creamy garnish.
The cheese is typically made by skimming the layer that forms on top of fresh milk, adding salt, and mixing until it becomes a cream or paste. The mixture is then spread on a tortilla to eat. After ageing, it becomes cotija.
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It is a seasonal cheese
Cotija cheese, also known as "grain cheese", is a seasonal cheese produced in limited quantities only from July to October. This is because the cows that produce the milk are fed only on the rich grass that grows naturally on the mountains during the rainy season. This gives the cheese its unique colour and flavour.
Cotija cheese is a popular, dry, firm, and very salty cheese used in many Mexican recipes to enhance savoury dishes. It is often used as a topping or garnish, as it does not melt and can be grated or crumbled. It is commonly used on tacos, enchiladas, tostadas, salads, soups, and beans.
The cheese is produced in the Michoacan region of Mexico and is traditionally made with raw cow's milk. It is also known as "Queso Cotija de Montaña" or "cheese of the mountains" because the cheesemakers live in the mountains as high as 1,700 meters.
The process of making Cotija cheese involves leaving the milk for about four hours without stirring. The room temperature should be maintained at around 25 degrees Celsius, and the drain pH should be about 5.3. The whey should be slightly tart, and the amount of time left to sit depends on the temperature. After the allotted time, the whey is ladled out of the pot, and the cheese is lifted out into a cheesecloth-lined colander. The cheese is then milled into very small pieces before being mixed with salt.
Cotija cheese is a unique and delicious addition to many dishes, and its seasonal production adds to its special quality.
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It is a hard cheese
Cotija cheese is a hard cheese. Specifically, it is a semi-hard cheese in its young form, and a hard cheese when aged, or "añejo". Cotija is a Mexican cheese with a firm texture and a salty, tangy taste. It is often used as a topping or garnish, as it does not melt. It is usually grated or crumbled over dishes like beans, tostadas, tacos, salads, soups, and chilli.
Cotija is traditionally made with raw cow's milk. It is a seasonal cheese, produced in limited quantities from July to October. This is because the cows are fed only on the rich grass that grows on the mountains during the rainy season, which gives the cheese its unique colour and flavour. The milk is skimmed, and then salt is added. The mixture is then spread onto a tortilla to make a type of cheese called "queso fresco". After ageing, it becomes Cotija.
The process of making Cotija involves milling the curds into small pieces before pressing and ageing. The cheese is then placed in brine and left in the refrigerator for two weeks to ripen. The longer it is left, the more acidic the cheese will be. After this, the cheese is removed from the brine and placed back in the refrigerator for another two weeks. It is then checked for mould, and if any is found, it is wiped away with a paper towel or cloth. The cheese is then stored in an airtight container.
Cotija is a very salty cheese, with the amount of salt added during production being around 5% of the weight of the cheese. This high salt content is traditional, as it helps the cheese to keep better.
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Frequently asked questions
Cotija cheese is made from cow's milk.
In addition to cow's milk, Cotija cheese also contains calcium chloride, thermophilic bacterial culture, rennet, and salt.
Cotija cheese is made by skimming the layer that forms on top of fresh milk, adding salt, and mixing until it becomes a cream or paste. This mixture is then spread on a tortilla to eat. After ageing, it becomes Cotija cheese.
Cotija cheese originated from the Michoacan region of Mexico.
Cotija cheese is a very salty and crumbly cheese. It is also described as tangy and firm in texture.
