Print This Page
Known as the "Parmesan of Mexico", this cheese is strongly flavored, firm, and perfect for grating. It is used in Hispanic cooking in a manner similar to the way Parmesan is used in Italian cooking. Cotija is commonly used to add a lively garnish to common dishes. Simply sprinkle on top of refried beans, salads, quesadillas or enchiladas. In Mexico it is also widely used to enhance the flavor of many savory dishes by mixing directly into the casserole or recipe. In the U.S. it is increasingly popular on pasta. See for yourself how much zestier any pasta or even simple macaroni and cheese will taste with a sprinkle of Cotija! Handmade in Wisconsin, yet full of authentic Mexican flavor.
- Made from pasteurized cow's milk.
- Photo depicts whole 5 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
from Sparks, Nevada on 1/6/2009
Comments about Cotija:
Melted it on a Rye Crisp about 10 seconds in a microwave. It was also very good melted in a pulled pork burrito or in quesodillas. Strongly flavored which I like. Sure beats the bland jack/mozzarella type cheeses.
from Middletown, DE on 1/1/2009
Comments about Cotija:
I was pleasantly surprised by this! The flavor reminds me more of asiago than parmesan, though it's a touch milder than both. The texture is much smoother than either - more like a cheddar - and has a "sproing" (can't think of a real adjective) to the chewiness that is, for lack of a better word, fun. This cheese is tasty and also somehow fun to eat.