Cotija

Cotija is a Mexican cheese named after the town of Cotija in Michoacán. It is a hard, cow’s-milk cheese noted for its ivory color and crumbly texture when aged. The cheese is produced in two common forms that appear in markets: Cotija fresca (fresh) and Cotija añejo (aged).

Cotija fresca is pale, lightly crumbly, and mild in flavor, and is often used similarly to queso fresco. It can be eaten fresh or crumbled over dishes. Cotija añejo is aged for several months, becoming very hard and dry with a pronounced, salty taste that can resemble Parmesan. It is typically grated over dishes rather than eaten in chunks.

Production methods vary, but traditional Cotija is made from cow’s milk and can be produced with pasteurized or raw milk in different regions. The curd is heated, pressed into forms, and then aged in dry, cool conditions to develop its characteristic texture and flavor.

Uses include a finishing touch for many Mexican dishes. It is commonly grated over elotes and esquites, refried beans, soups, salsas, tamales, and tamales, or sprinkled on tacos, salads, and quesadillas. In the United States and other markets, Cotija añejo is popular as a Parmesan-like topping for a wide range of dishes.

Culturally, Cotija reflects the dairy traditions of central Mexico and is widely associated with Michoacán, though it is now produced in several regions.