Patrick Oconnell
Cotija is a Mexican cheese with a strong salty flavor and a crumbly texture, often likened to feta. It is a hard cow's milk white cheese from the town of Cotija in Michoacán, western Mexico. It is a popular variety of cheese in Mexico, used in several recipes such as enchiladas, tacos, beans, salads, and soups. It is also known as the Parmesan of Mexico.
| Characteristics | Values |
|---|---|
| Mexican Cheese Similar to Feta | Cotija |
| Type | Hard cow's milk cheese |
| Origin | Town of Cotija in Michoacán |
| Texture | Crumbly |
| Flavor | Salty |
| Use | Topping for salads, soups, and tostadas |
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What You'll Learn
Cotija: a salty, crumbly Mexican cheese
Cotija is a popular Mexican cheese with a strong, salty flavour and a dry, crumbly texture. It is made with cow's milk and named after the town of Cotija in the state of Michoacán, in western Mexico. When young, Cotija is white and fresh, resembling feta cheese. However, as it ages, it hardens and develops a stronger flavour, similar to Parmigiano-Reggiano or Parmesan, earning it the nickname "Parmesan of Mexico".
Cotija is a versatile cheese that can be used in a variety of dishes. It is commonly sprinkled on top of Mexican salads, soups, and tostadas, or added to beans, enchiladas, and elote (grilled Mexican street corn). It can also be used in tacos, where its salty flavour complements the spices and flavours of the dish.
When choosing a wine to pair with Cotija, lighter-bodied whites like Sauvignon Blanc or Pinot Grigio can balance the cheese's saltiness. For a bolder pairing, a robust red like Cabernet Sauvignon will complement the cheese's strong flavour. Beer lovers might opt for a crisp lager or a hoppy IPA.
While Cotija is a popular choice, there are other Mexican cheeses that are worth mentioning. Queso Fresco, for example, is a soft, moist, and crumbly cheese similar to feta, making it perfect for sprinkling over snacks or appetizers. Enchilado cheese is another variety that is typically aged and rolled in paprika, giving it a savoury kick. These cheeses, along with Cotija, add a delicious, salty dimension to Mexican cuisine.
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Queso Fresco: a soft, moist, crumbly cheese
Queso Fresco, or Adobera, is a soft, moist, and crumbly cheese that is probably Mexico's most famous cheese. It is ivory in colour, mild in taste, and firm and grainy in texture. This versatility of the cheese makes it a fantastic topping for Beef and Cheese Enchiladas or sweet-tangy Grilled Corn. It is often sold wrapped in a banana leaf or corn husk.
Queso Fresco is made with whole milk and can vary in saltiness. It is similar to feta in texture, making it perfect for sprinkling over antojitos (little snacks or appetizers) and beans. It is also called Adobera cheese and originated in the Jalisco area of Mexico. They call it "adobero" for its likeness to adobe bricks. It is sold in small rectangular pieces similar in size to adobo bricks.
Queso Fresco is also similar to Cotija, a renowned Mexican cheese known for its crumble and salty flavour. Cotija is another all-star in the Mexican cheese game. It is a hard cow's milk white cheese from the town of Cotija in Michoacán. It is crumbly, salty, fresh, and usually compared to feta cheese. It is not the melting kind of cheese, so this is the cheese you normally see sprinkled on most Mexican salads, soups, and tostadas.
Queso Fresco is also similar to Panela, a soft and creamy cow's milk cheese from the cottage cheese family. It is mild and smooth and known for its ability to blend well with pastes and sauces. Panela is also called queso canasta, or basket cheese, referring to the basket that is used to mould the cheese.
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Enchilado: a white, firm, salty, spiced cheese
Enchilado is a white, firm, salty, spiced cheese that is commonly used in Mexican cuisine. It is typically made with cow's milk, although it can also be made with goat's milk. Enchilado cheese is known for its distinct flavour and texture, and is often used to add a salty and savoury taste to dishes.
Enchilado cheese is usually aged and rolled in paprika, giving it a unique flavour and appearance. The ageing process can vary, with some batches being aged for longer periods of time, resulting in a stronger and more pungent flavour. This type of Enchilado cheese is known as "anejo enchilado".
One of the most notable characteristics of Enchilado cheese is its spiciness. The addition of paprika not only gives it a distinct flavour but also adds a subtle kick of heat. This makes Enchilado cheese a popular choice for those who enjoy a little extra spice in their dishes.
Enchilado cheese is commonly used in Mexican dishes such as enchiladas, chile relleno, and jalapeño poppers. It is particularly well-suited for these dishes due to its ability to complement spicy flavours. The salty and savoury notes of the cheese help to enhance the overall flavour profile of the dish.
Enchilado cheese is similar to Cotija cheese, another popular Mexican cheese. However, Enchilado cheese is known to be more savoury and versatile than Cotija. It is often preferred in dishes where a stronger and more pronounced cheese flavour is desired.
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Panela: a soft, salty, cow's milk cheese
Panela is a soft and creamy cow's milk cheese, known for its mild and smooth flavour. It is a member of the cottage cheese family and is also called queso canasta or basket cheese, referring to the basket that is used to mould it. It is a very flexible cheese and is known for its ability to blend well with pastes and sauces.
Panela is made with skim milk, which makes it firm and flexible, and it will not melt when heated. It is gently salted and can be eaten as a snack on its own or sliced and used as a sandwich filling. It is also sometimes fried, as it does not melt. Panela is different from Queso Fresco in texture and flexibility, and it is easier to cut than crumble.
Panela is one of the Mexican cheeses that can be used as a substitute for Cotija, a salty cheese that is often compared to feta. While Cotija is crumbly, Panela is soft and creamy, but both are mild and salty cheeses made from cow's milk.
In addition to Panela, Requesón and Queso Fresco are also good substitutes for Cotija. Requesón is similar to Italian ricotta and American cottage cheese, while Queso Fresco is a soft, moist, and crumbly cheese, similar to feta.
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Requesón: a mild, soft, creamy cheese
Requesón is a Mexican cheese that is similar in texture to Italian whole-milk ricotta. It is mild, soft, and creamy, and like ricotta, it is made with the whey from the cheese-making process. It can also have a texture like cottage cheese. Requesón is very mild and not salty, which makes it a versatile ingredient that can be used in a variety of dishes.
Requesón is often used as a filling for gorditas and empanadas, or corn cakes stuffed with different types of fillings. It is spreadable, so it is a popular choice for chefs looking to create a smooth and creamy texture in their dishes. It can also be fried, as it does not melt easily.
Requesón is a good option for those who want to add a creamy element to their dishes without overwhelming other flavours. It is a popular choice for those who enjoy mild cheeses and can be a great way to add a touch of comfort to any meal.
While it is similar to ricotta, Requesón has its own unique flavour and texture that sets it apart. It is a versatile cheese that can be used in both sweet and savoury dishes, making it a popular choice for chefs and home cooks alike.
Requesón can be found at most major supermarkets or Mexican markets, and it is a great option for those looking to add a touch of Mexico to their cooking. It is a dynamic and comforting cheese that can elevate any dish, making it a delicious and popular ingredient in Mexican cuisine.
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