Cotija
Cotija (cow's-milk cheese) · Cheese
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Cotija is a hard, dry, aged cow's-milk cheese from Mexico, named for the town of Cotija de la Paz in Michoacán. White, crumbly and very salty, it does not melt; it is grated or crumbled as a sharp, salty finish over street corn (elote), beans, tostadas, soups and salads — the role it shares with Italian grating cheeses.
Picking a good onedrag
Dry, white, clean and saltyMouldy, musty or rancid
Wrapped pieceStill goodArtisanal cotija can be raw milk; read the label. CDC: pregnant, 65+ or immunocompromised? Eat raw-milk or young fresh-style cotija heated steaming hot.
SurfaceTrue white, the exposed face just starting to dry
Smell at the cutClean, salty and milky, nothing off