Cotija cheese
From Wikipedia, the free encyclopedia
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| Country of origin | Mexico | |||
| Region, town | Michoacán, Cotija | |||
| Source of milk | Cow | |||
| Pasteurized | Depends on variety | |||
| Texture | Semi-hard | |||
| Aging time | 100 to 365 days | |||
| Certification | unknown | |||
Cotija cheese, or queso añejado (Spanish: "aged cheese"), is a semi-hard cow's milk cheese which originates from Mexico. Moist and firm varieties of the cheese can be found, with flavor similar to Italian Parmesan and Greek Feta.
Cotija can be purchased in small rounds or large blocks, and is often used crumbled as a topping for soups, salads, beans or tacos.
[edit] External link
• Information on cotija cheese from the San Francisco Chronicle's sfgate.com
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