Cotija cheese

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Cotija

Country of origin	Mexico
Region, town	Michoacán, Cotija
Source of milk	Cow
Pasteurised	Depends on variety
Texture	Semi-hard
Aging time	100 to 365 days
Certification	unknown

Cotija cheese is a hard cow's milk cheese that originated from Mexico. It is named after the town of Cotija, Michoacán.^[1]

Cotija comes in two primary versions. "Grain cheese" is dry and firm^[2], with little taste beyond salt (the cheese is usually several times saltier than typical cheese, traditionally for preservative reasons).^[1] "Tajo Cheese" is a moister, fattier, and less salty version of the cheese that holds its shape when cut^[2], with a flavor similar to Italian Parmesan and Greek Feta.

The production method involves milling the curds into small pieces before pressing and aging. When cooked, it slightly softens but does not otherwise change its shape or consistency. In the mouth, the cheese breaks up again to a sand- or grain-like consistency, adding to the texture of dishes.^[1]

Cotija can be purchased in small rounds or large blocks, and it is often used crumbled or grated as a topping for soups, salads, beans, tostadas, or tacos. Like Parmesan, it is often sold already grated.