The Mystery Of Cotija Cheese: A Mexican Treat

Cotija is a Mexican cheese named after the town of Cotija in the state of Michoacán. It is made from cow's milk and comes in two types: fresh and aged (or añejo). The fresh version is soft and salty, akin to feta cheese, while the aged version is harder, saltier, and comparable to Parmesan. Cotija is a versatile cheese that can be used as a topping for soups, salads, beans, and Mexican street corn (elote). It is also a popular filling for carnitas pulled pork enchiladas and can be added to scrambled eggs, guacamole, and soups.

Cotija's origin

Cotija cheese is named after the town of Cotija, in the Mexican state of Michoacán. It is made from cow's milk and is usually aged for 100 days to 12 months. The town of Cotija is located in the mountains as high as 1,700 m (5,600 ft).

Cotija is an artisan cheese made by hand, and every cheese is unique. It is a seasonal cheese produced in limited quantities only from July to October. 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.

The manufacturing processes of most cheeses in Mexico are rustic and traditional, similar to the method used when Cotija was first invented. The cheese is made with milk from local cattle and is salted before the fermentation process. The curds are then milled into small pieces before being pressed and aged.

There are two main types of Cotija: a younger, fresher cheese and an aged version. The younger version is similar to feta in texture, colour, and flavour, while the aged version is saltier and sharper, akin to Parmesan or Romano cheeses.

How it's made

Cotija cheese is a Mexican cheese named after the town of Cotija in the Mexican state of Michoacán. It is traditionally made with raw cow's milk, although some recipes call for pasteurised milk. The milk is heated to around 32-38°C and calcium chloride is added to prevent scalding.

A starter culture is then added to the milk to begin the fermentation process. This is what gives Cotija its unique flavour. The milk is then stirred for 20 minutes, and rennet is added to the mixture. Rennet is essential to the cheese-making process as it causes the milk to solidify and form curds. The mixture is then left to rest for 45-90 minutes.

Once the mixture has formed into curds, it is cut into cubes and left to rest for another 10 minutes. The curds are then separated from the whey (the watery mixture in which the curds are floating) by pouring the mixture through a cheesecloth.

The curds are then covered with cheesecloth and placed in a cheese press to remove any excess moisture. The cheese is pressed for 30 minutes, flipped, and then pressed for a further 12-16 hours.

The cheese is then soaked in a brine solution for 30 hours, which helps to develop the rind. The rind is the hard coating on the outside of the cheese. After brining, the cheese is placed in the refrigerator for two weeks to ripen. During this time, it should be flipped every two days and dry-rubbed with salt if any mould appears.

After the two weeks, the cheese is ready to eat. Cotija can be eaten fresh or aged for 3-12 months.

Its taste

Cotija cheese is a salty and tangy Mexican cheese. It is made from cow's milk and named after the town of Cotija in the state of Michoacán. The cheese is white in colour and firm in texture, with a flavour that is often likened to feta, ricotta salata, and Parmesan.

The flavour of Cotija cheese varies depending on its age. "Young" or fresh Cotija has been described as akin to a mild feta, with a softer and fluffier texture. It is sharp and tangy, with a bold and salty taste. Aged Cotija, on the other hand, is harder and saltier, similar to Parmesan or Romano cheese. It has a stronger flavour and is often grated rather than crumbled.

Cotija cheese is a versatile ingredient that can be used in a variety of dishes. It is commonly used as a topping or garnish, adding a salty and tangy kick to salads, soups, beans, and tacos. It is especially popular on elote, or Mexican street corn. It can also be used as a filling, such as in carnitas pulled pork enchiladas.

Overall, Cotija cheese is a delicious and versatile ingredient that can enhance the flavour of many dishes with its salty and tangy taste.

Substitutes

Cotija cheese is a classic Mexican cheese with a unique flavour and texture. It is made from cow's milk and is named after the city that popularized it in the Mexican state of Michoacán. It is white and firm, making it perfect for crumbling onto dishes such as elote (Mexican street corn), tacos, burritos, and enchiladas. It is also used as a filling in dishes like carnitas pulled pork enchiladas.

If you don't have access to Cotija cheese or are looking for a substitute, there are several alternatives that can be used:

Feta Cheese

Feta is produced from goat or sheep milk and has a similar crumbly texture and salty taste to Cotija. It is readily available in most places and can be used as a 1:1 substitute in dishes that call for Cotija cheese. However, feta has a slightly stronger flavour and less of a fresh milk flavour. It also doesn't melt as well as Cotija.

Queso Fresco

Queso Fresco is another Mexican cheese that is similar to Cotija. It tends to be softer, milkier, and creamier tasting, and not as salty as Cotija. However, it has the same sharpness and crumbly texture. It can be used as a substitute in any dish that calls for Cotija cheese and may be easier to find.

Parmigiano Reggiano (Parmesan)

Parmigiano Reggiano, or Parmesan, is an Italian cheese that can be used as a substitute for Cotija. It has a nuttier flavour and adds more umami to dishes. It is also slightly less salty than Cotija, so you may need to adjust the seasoning in your recipe. Parmesan works well as a substitute in dishes where Cotija cheese doesn't fully melt.

Anejo

Anejo is an aged version of Cotija cheese made from goat's milk. It is coated in paprika before aging, which gives it a smoky flavour and a distinctive orange colour. Anejo can be used as a 1:1 substitute for Cotija but be sure to taste the dish before adding other seasonings as the flavour profile may be different.

Pecorino Romano

Pecorino Romano is a hard and crumbly Italian cheese made from sheep's milk. It has a strong, slightly smelly flavour and is less salty than Cotija. As with Parmesan, you may need to adjust the amount of salt in your recipe when using Pecorino Romano. It is a good substitute for Cotija in most dishes.

Ricotta Salata

Ricotta Salata is a harder and saltier version of the creamy Italian cheese, Ricotta. It has a similar texture to Cotija but is creamier and sweeter in taste. It can be a good substitute if you want a similar texture but prefer a milder flavour.

Goat Cheese

Goat cheese is generally saltier than cow's milk cheeses and tends to be crumblier and strongly flavoured. Look for a hard, unflavoured, white goat cheese or choose a flavoured variety that will complement your dish. Goat cheese can be variable in how it melts, so consider the desired texture in your dish.

Cottage Cheese

Cottage cheese can be used to add a cheesy flavour to dishes, but it won't provide the same texture or taste as Cotija. You can improve the similarity by salting your cottage cheese and draining off the whey to leave only the curds.

Homemade Paneer

Paneer is a soft and sweet Indian cheese that can be made at home with milk and lemon juice. It can be salted to increase the salty flavour of Cotija. You can also add onion or garlic powder to enhance the flavour profile. However, paneer is softer and sweeter than Cotija, so it may not be a perfect substitute in all dishes.

Vegan Alternatives

For vegan alternatives to Cotija cheese, you can try almond-based cheese, seasoned tofu, or vegan cheese spreads like Miyoko. Nutritional yeast can also be used to add a cheesy flavour to dishes, but it won't provide the same texture or meltiness as Cotija.

Where to buy it

Cotija cheese is a Mexican speciality, so it's best to look in Mexican or Latin American grocery stores if you're after the real deal. In the US, it's becoming more popular and accessible, so you might find it in the speciality cheese section of your local supermarket. If you can't find it there, try a Mexican or Latin American speciality store. It's usually sold in blocks that you can grate yourself, or pre-crumbled.

If you're in the US, Target and Amazon are known to stock Cotija cheese.

Frequently asked questions