Cotija is a Mexican cheese that is basically made from cow milk or goat’s milk. Cotija cheese is crumbly, hard and dry and is highly concentrated with a salty flavor. In Spanish it is known as “queso anejado”, that means aged cheese. Cotija cheese is white in color and used as grating and crumbling cheese. When you heat Cotija cheese, it softens but does not melt.

Mexican cheese

Cotija is a Mexican cheese named after the town cotija situated in Mexican state Michoacan. It is pronounced as Ko-TEE-hah. This grainy cheese has similar texture and flavor like feta cheese. Aged cotija cheese grates smoothly like Italian parmesan cheese, that’s why it is also named as “Mexican parmesan”

Eat Cotija cheese

Cotija cheese can be added as a garnish to variety of dishes. Grate cotija cheese over salads, quesadillas, and beans. Mexicans eat Cotija cheese by adding it to savory dishes as they use it to give flavor; they just add it directly to recipes. Americans eat cotija cheese along with pastas.

Food pairing

Cotija is an all purpose cheese and gives a mild flavor when added to dishes. As it does melt when heated, it is primarily used to garnish dishes. The salty flavor is very satisfying and gives richness to salads, soups, scrambled eggs and tacos.

Wine Pairings

Cotija goes well with Riesling and chardonnay. As cotija is mild, it suits the lighter wine category.

Recipes

Taco salad with Catijo cheese has a crunchy texture and it can be served as main course. Cotija and Wild rice salad can be served with chicken; you can substitute black beans for wild rice.

Try this hard Cotija cheese with salads and soups and you would come know the special taste and mild flavor.

Image credits: cloud.foodista.com