Kamil Perry
Cotija is a popular Mexican cheese that is used in many Mexican recipes to enhance savory dishes. It is made from cow's milk and is named after the town of Cotija in the state of Michoacan. Cotija is often used as a finishing cheese, crumbled or grated as a topping for burritos, soups, salads, beans, tostadas, or tacos, and Mexican elote (corn on the cob). It has a strong, salty, and tangy flavor and a crumbly texture. Cotija is a versatile cheese that can be used in a variety of dishes, adding a punch of flavor to any savory dish.
| Characteristics | Values |
|---|---|
| Type | Aged Mexican cheese |
| Named After | The town of Cotija, Michoacán |
| Made From | Cow's milk |
| Colour | White |
| Texture | Firm |
| Flavour | Salty, tangy, milky, rich, buttery |
| Fresh/Young Cotija | Akin to mild feta |
| Aged Cotija | Harder, similar to Parmesan |
| Softens | When exposed to heat |
| Does Not | Melt |
| Used In | Burritos, soups, salads, beans, tostadas, or tacos, and Mexican elote (corn on the cob) |
| Substitutes | Feta, queso fresco, ricotta salata, Parmesan, or Romano cheese |
| Health Benefits | High in calcium and vitamin A |
| Storage | Up to a month in the refrigerator |
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What You'll Learn
Cotija cheese as a finishing touch
Cotija is a popular, salty, and crumbly Mexican cheese made from cow's milk. It is named after the town of Cotija in the state of Michoacán. It is often used as a "finishing" cheese in Mexican cuisine, adding a tangy texture and a real punch of flavour to many dishes.
Cotija is a versatile cheese that can be used in a variety of dishes as a finishing touch. It can be crumbled or grated as a topping for burritos, soups, salads, beans, tostadas, or tacos. It is also commonly used in Mexican elote (corn on the cob). The cheese can be added as a garnish to soup or cooked right into the dish. It can also be used as a topping for Mexican street corn, where fresh corn is cooked in a skillet and combined with Cotija cheese, fat-free Greek yogurt, and chili powder.
The cheese is also a great topping for stuffed mushrooms and can be baked right into the filling. It can be used as a substitute for Romano or Parmesan cheese in pasta dishes, such as lasagna.
Cotija is a great finishing touch to many dishes as it does not melt and has a strong, salty, and tangy flavour. It can be purchased in blocks or pre-grated, and it has a long shelf life of up to a month in the refrigerator.
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Using Cotija in salads
Cotija is a Mexican cheese that is often used as a "finishing" cheese in Mexican cuisine. It is named after the town of Cotija in the state of Michoacán, Mexico, where it originated. It is made from cow's milk and aged for several months, giving it a salty and milky flavour. The cheese is white in colour and firm in texture, with a salty and crumbly texture similar to feta cheese but with a stronger flavour.
When using Cotija in salads, it can be crumbled or grated as a topping or garnish. Its salty and tangy flavour will enhance the taste of your salad. Here are some specific ways you can use Cotija in salads:
Mexican Street Corn Salad
This salad is a fresh and flavourful twist on the classic Mexican street corn. It is made with sweet corn, creamy Cotija cheese, tangy lime juice, and spicy chilli powder. The corn is cooked with jalapeno and salt, then mixed with mayonnaise and sour cream. Crumbed Cotija, diced cilantro, green onion, and fresh lime juice are added to taste. You can adjust the salt and lime juice to your preference.
Spicy Southwest Chopped Salad with Salsa Verde
This salad combines grilled chicken, corn, avocado, black beans, and Cotija cheese. The contrasting colours, textures, and flavours make this salad a tasty treat. For some crunch, top it with crushed tortilla chips and garnish with lime wedges.
Green Salad
Try adding extra pepitas and crumbled Cotija cheese to your basic green salad for a Mexican-inspired twist.
Tomato-Avocado Salad
This salad is served as a side dish to creamy enchiladas. It is a simple combination of tomatoes, avocados, and Cotija cheese.
Remember, Cotija cheese does not melt, so it is perfect as a topping or garnish for your salads. Its salty and tangy flavour will add a nice kick to your dishes!
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Adding Cotija to soups
Cotija is a popular salty and crumbly Mexican cheese used in many Mexican recipes to enhance savoury dishes. It is made from cow's milk and is named after the town of Cotija in the state of Michoacan. It comes in two types: fresh and aged (or "anejo"). The fresh version is soft and mild, similar to feta, while the aged version is harder and stronger, like Parmesan. Cotija softens when exposed to heat but does not melt, making it ideal as a finishing cheese.
When adding Cotija to soups, it can be crumbled or grated as a topping or garnish, adding a tangy zip to the dish. In Mexico, it is sometimes cooked into the soup itself, providing a salty, tangy flavour. Toasted cubes of Cotija cheese cornbread can also be added to the soup as a finishing touch, soaking up the broth.
Cotija can be purchased in blocks, wedges, or pre-grated, and it is best stored in an airtight container in the refrigerator. It has a long shelf life, lasting up to a month in the fridge. This cheese is a great way to add a salty, tangy kick to any soup, and its crumbly texture makes it perfect for sprinkling or crumbling over the dish.
Cotija's salty and tangy flavour pairs well with savoury soups, especially those with a creamy broth or base. It can also be added to blended soups, providing a hearty texture and flavour. For a Mexican-inspired soup, Cotija can be combined with ingredients such as roasted tomatoes, onion, garlic, and corn. The cheese adds a savoury note that complements the sweetness of the corn and the acidity of the tomatoes.
When using Cotija in soups, consider the salt content of the dish as the cheese is naturally salty. Adjust the amount of salt added to the soup to avoid oversalting. Additionally, experiment with different textures of Cotija by purchasing it in blocks and grating or crumbling it yourself to achieve larger chunks, or opt for the pre-grated version for a finer, fluffier texture.
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Cotija as a taco topping
Cotija is a popular Mexican cheese made from cow's milk. It is named after the town of Cotija in the state of Michoacán. This crumbly cheese is often used as a "finishing" cheese in Mexican cuisine. It is a great topping for burritos, soups, salads, beans, tostadas, or tacos.
When made, Cotija is white, fresh, and salty, bearing a resemblance to feta cheese. However, with ageing, it becomes hard and crumbly like Parmigiano-Reggiano. Its similarity with Parmesan has earned it the nickname "Parmesan of Mexico". The aged version of Cotija is referred to as "anejo". The young or fresh Cotija has been described as akin to a mild feta, while the aged Cotija is harder and stronger in flavour, like Parmesan.
Cotija is a great taco topping. It is salty and crumbly, making it a perfect addition to savoury dishes. It can be sprinkled on top of tacos and can be added with some crema and avocado slices for an easy weeknight dinner. It can also be mixed into the taco filling, providing a salty flavour and holding the filling together.
Cotija is a versatile cheese and can be bought in blocks, wedges, or grated. It can be stored in an airtight container for up to a month in the refrigerator. It is a great substitute for Parmesan, Romano, or feta cheese.
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Substituting Cotija for other cheeses
Cotija is a popular, salty, and crumbly Mexican cheese made from cow's milk. It is named after the town of Cotija in the state of Michoacan. It is often used as a "finishing" cheese in Mexican cuisine, crumbled or grated as a topping for burritos, soups, salads, beans, tostadas, or tacos, and Mexican elote (corn on the cob).
Cotija has a strong and salty flavour. It is very similar to feta cheese in that they are both salty, bold, and tangy. Fresh cotija has a softer and fluffy texture, whereas aged cotija is harder and crumbly, similar to Parmesan.
If you are unable to find cotija, you can use feta or queso fresco as a substitute for fresh cotija. For aged cotija, you can use ricotta salata, Parmesan, or Romano cheese as a replacement.
While cotija is a popular choice for Mexican dishes, it is not the only option. These substitute cheeses can be used in similar ways to enhance the flavour and texture of your meals.
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Frequently asked questions
Cotija is a salty, crumbly Mexican cheese used to enhance the flavour of many savoury dishes. It is often used as a "finishing" cheese, crumbled or grated as a topping for burritos, soups, salads, beans, tostadas, or tacos.
Cotija cheese is naturally salty and has a tangy texture. Its flavour is often described as rich and buttery, with a hint of blue cheese funk.
You can find Cotija cheese at most grocery stores in the Mexican cheese section, alongside other Mexican cheeses like queso fresco and Oaxaca cheese. It is also available at Latin markets.
Cotija cheese should be stored in an airtight container or bag in the refrigerator. It will last up to a month when stored properly.
Cotija cheese is commonly used in Mexican recipes such as enchiladas, tostadas, soups, and tacos. It is also a key ingredient in elote (Mexican street corn) and can be used in salads, burritos, and sides.
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