Type of Milk:

Cow, pasteurized

Origin:

Mexico, in the state of Michoacán

Rind:

There is no rind on this fresh cheese. The texture of Cotija is crumbly, dry and if you listen carefully, squeaky.

Flavor:

Salty and slightly tangy and sharp. Some compare the flavor of Cotija to Parmesan. Others say that Cotija tastes like a dry Feta cheese.

Uses and Pairings:

Cotija (pronounced co-TEE-ha) is a versatile cheese that adds a mild but salty flavor to dishes.

It does not melt completely, however, warm cotija has a wonderfully soft texture and savory flavor. Add Cotija to scrambled eggs, tacos, enchiladas, salad, pizza, and soup.

Cotija Recipes

• Vegetarian Quinoa Enchiladas with Cotija Cheese
• Cilantro and Cotija Pesto
• Ratatouille with Cilantro and Cotija Pesto
• Cotija Flatbread