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Cotija Cheese

Production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrated form , the goal of cheese making is to control the spoiling of milk into cheese. the milk is traditionally from a cow, goat, sheep, or buffalo, although cow’s milk is most commonly used worldwide.

Cotija Cheese as a white , hard, crumbly Mexican cheese begins as mild and salty, and becomes tangier as it ages. it doesn’t melt, so it’s used for grating on soups, tacos, tostadas, and as a hispanic-style cheese similar to feta.

Crumble and sprinkle over cooked dishes, soups, beans and salads. also called queso anejo (aged cheese). some types may be very dry and hard.

Cotija is an aged Mexican cheese made from cow’s milk and named after the town of Cotija, Michoacán. White in color and firm in texture, its flavor is salty and milky. “Young” cotija cheese has been described as akin to a mild feta, while aged cotija is more comparable in flavor to hard, aged cheeses like Parmesan.

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