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Surprise! The majority of Mexican cheeses are mild--not hot and spicy. People familiar with South-of-the-Border foods know that Mexicans prefer their Jalapenos on their cheese, not in their cheese.
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.
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Paula Lambert is a renowned cheesemaker and entrepreneur. In 1982, she founded the award-winning Mozzarella Company, a small cheese factory in Dallas, Texas. Today ,the company produces some of the best Hispanic-influenced cheeses this side of the border. This fantastic goat cheese has been aged for between six months to a year, and has developed a decidedly firm texture. Bold and assertive with a nutty tinge, the depth of flavor in this cheese is remarkable. Montasio Festivo is rubbed with an ancho chile/olive oil paste to form a thin, dark-red rind, whilst also lending the cheese an unmistakable aroma. - Made from pasteurized goat's milk.
- Photo depicts whole 4 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.
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Paula Lambert is a renowned cheesemaker and entrepreneur. In 1982, she founded the award-winning Mozzarella Company, a small cheese factory in Dallas. Today, the company produces some of the best Hispanic-influenced cheeses this side of the border. Flavored with zippy green chiles and refreshing epazote herbs, this delicious cheese makes the best quesadillas, and is a terrific addition to huevos rancheros and enchiladas. Awarded 3rd Place in the American Cheese Society 2007 Awards in the Flavored Cheese: All Milks Category.
- Made from pasteurized cow's milk.
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