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.
Robust, strong-flavored aged cheese, with a dry, salty and notorious granular texture. Resembling in flavor to parmesan or feta.
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.
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