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Cotija

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description Cotija Overview

Cotija is a highly recognizable Mexican cow's milk cheese named after the municipality of Cotija in the state of Michoacán. It is produced as a firm, heavily salted, and crumbly cheese that intensifies in flavor and pungency as it ages. Due to its low moisture content, Cotija does not melt when heated, making it an ideal finishing garnish rather than a melting cheese. It is a staple ingredient in Mexican cuisine, frequently grated or crumbled over dishes such as tacos, refried beans, soups, and the popular street corn known as elote.

help Cotija FAQ

What kind of milk is Cotija made from?

Cotija is traditionally made from cow's milk and comes from the municipality of Cotija in Michoacán, Mexico. It is a firm, salty cheese that becomes more pungent as it matures.

Is Cotija a melting cheese?

Aged Cotija is dry and crumbly, so it does not melt smoothly like Oaxaca or Chihuahua cheese. It is usually grated or crumbled over beans, soups, tacos, corn, and salads.

What is the difference between fresh and aged Cotija?

Fresh Cotija is softer and milder, while aged Cotija loses moisture and develops a harder texture and stronger saltiness. The aged form is often used in the same way as a grating cheese.

What Mexican dishes commonly use Cotija?

Cotija is closely associated with elote, Mexican-style grilled corn topped with mayonnaise, chile, lime, and cheese. It is also commonly crumbled over enchiladas, tostadas, beans, and pozole.

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