Cotija Cheese
Cotija cheese is a crumbly and salty cheese originating from Mexico. Named after the town of Cotija in the state of Michoacán, this cheese is made from cow's milk and has a distinctively tangy flavor. It is aged for several months, resulting in a hard and crumbly texture similar to Parmesan cheese.
Cotija cheese is commonly used as a topping or garnish in Mexican cuisine, adding richness and depth of flavor to dishes. It is often grated or crumbled over tacos, salads, soups, and grilled corn (elote) to provide a savory contrast to other ingredients.
The salty and slightly tangy taste of Cotija cheese pairs well with spicy, acidic, or sweet flavors, making it a versatile ingredient in both traditional and modern Mexican dishes. Its robust flavor and crumbly texture make Cotija cheese a beloved addition to a wide range of culinary creations.
Store Cotija cheese in the refrigerator in its original packaging or in an airtight container to prevent drying out. It can last for several weeks when stored properly.
Cotija cheese can be used in various recipes, such as omelets, pasta dishes, or stuffed peppers, to add a salty and savory kick.
Cotija cheese is aged for several months, allowing its flavors to develop and intensify over time.
The crumbly texture of Cotija cheese is achieved through the aging process, which causes moisture to evaporate and the cheese to harden.
Cotija cheese is often used as a finishing cheese, meaning it is added to dishes just before serving to preserve its texture and flavor.
Crumble Cotija cheese over tacos, salads, or soups for a burst of flavor and texture.
Grate Cotija cheese over grilled corn (elote) or roasted vegetables for added richness.
Use Cotija cheese as a filling or topping for enchiladas, quesadillas, or tamales to add depth of flavor.
Cotija cheese is a good source of calcium and protein but is also high in saturated fat and sodium.
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