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Cotija Cheese is a hard Mexican cheese good for grating. It is like Queso Añejo, but Añejo has a milder flavour, is softer and less crumbly.

Cotija Cheese is made from whole cow milk and/or goat's milk. The milk is either boiled at 199 F (93 C), or heated for half an hour to 154 F (68 C.) It is then cooled down to 95 F (35 C), and starter bacteria is added, along with annatto for colouring.

Rennet is then added and allowed to work at curdling the cheese for about 40 minutes. Then the curd is cut very small, and let set for the whey to drain off. The curds are then salted, moulded into rounds and pressed. It is aged anywhere from 3 months to 1 year.

The cheese wheels range in size from 24 to 66 pounds (11 to 30 kg.)

The cheese comes out with a hard rind. Inside the cheese is ivory-coloured and crumbly with small holes. The taste of Cotija Cheese has the same kind of salty, sharp tang as does Pecorino Romano.

Cooking Tips
Doesn't melt well.

Nutrition
Fat content of 45%

History
Originated in Mexico in the State of Michoacán in the city of Cotija (renamed to Cotija de la Paz in 1896).

Language Notes
Cotija is pronounced "Ko TEE ha"

Also called:

See Also:

Goat's Milk Cheeses

Other entries for:

Extra-Hard Cheeses
Asiago Cheese, Cotija Cheese, Grana Padano, Manchego Viejo, Parmesan Cheese, Sbrinz Cheese

Other entries for:

Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese

Other entries for:

Dairy
Butterfat, Butter, Milk, Nondairy Topping