Cotija is a traditional Mexican cheese known for its firm texture, salty flavor, and exceptional versatility. Often compared to Parmesan or feta, Cotija is made from cow’s milk and named after the town of Cotija in the state of Michoacán, where it has been produced for generations as a staple of Mexican cuisine.
Young Cotija is slightly softer and crumbly with a fresh, milky tang, while aged Cotija becomes firmer, drier, and more intensely salty with a pronounced savory depth. Its bold flavor makes it ideal for grating or crumbling over dishes, where it adds a punch of umami and texture without melting.
An essential finishing cheese, Cotija is widely used to top elote (Mexican street corn), tacos, enchiladas, beans, and salads. Its ability to enhance both simple and complex dishes makes it a must-have ingredient for authentic Mexican cooking.
- Pairings: Mexican lager, Paloma cocktail, Sauvignon Blanc, Albariño, or a crisp dry rosé.
Ingredients: Pasteurized Milk, Nonfat Milk, Palm Oil, Salt, Cheese Culture, Cream, Calcium Chloride, Enzymes, Potassium Sorbate (Preservative).
Nutritional information coming soon
Nutritional information coming soon
Nutritional information coming soon
Nutritional information coming soon