Named after the town of Cotija, Michoacán where it originated, Cotija cheese has a strong, salty flavor and mostly used as a topping or mixed into sauces. Traditionally, Cotija is made with cow’s milk and is a seasonal cheese produced by artisan cheese makers living high in the mountains. Cotija rates as one of Mexico’s most recognized cheeses.
Flavor profile: Robust, strong-flavored aged cheese, with a dry, salty and notorious granular texture. Resembling in flavor to parmesan or feta.
How to use: Cotija is an enhancer. Take your dishes to the next level by crumbling or grating over pinto beans, tacos, or soups where you'd like to add a bit of saltiness and tang in flavor. Cotija does not melt.
Ingredients: cultured pasteurized grade a milk and skim milk, sea salt and enzymes. Contains milk.