Cotija
Cotija is a dry grating cheese similar to Parmesan. It is an aged cheese, packed with flavor and zest that gets better with time. It is named after the town of Cotija in the Mexican state of Michoacán. When the cheese is made, it is white, fresh and salty thus bearing immense resemblance to feta cheese however, with aging, it becomes hard and crumbly like Parmigiano-Reggiano. It’s similarity with Parmesan has earned it the nickname “Parmesan of Mexico”. It is usually saltier than the typical Mexican cheese, strongly flavored, firm and it does not melt. Cotija is one of the best in its class, it won the bronze medal at the American Cheese Society Contest.
This zesty cheese is a taste enhancer for all your tacos, elotes (Mexican street corn), guacamole, pico de gallo, sauces, pastas, soups, and salads. Cotija makes everything taste delicious.
Cotija is a dry grating cheese similar to Parmesan. It is an aged cheese, packed with flavor and zest that gets better with time. It is named after the town of Cotija in the Mexican state of Michoacán. When the cheese is made, it is white, fresh and salty thus bearing immense resemblance to feta cheese however, with aging, it becomes hard and crumbly like Parmigiano-Reggiano. It’s similarity with Parmesan has earned it the nickname “Parmesan of Mexico”. It is usually saltier than the typical Mexican cheese, strongly flavored, firm and it does not melt. Cotija is one of the best in its class, it won the bronze medal at the American Cheese Society Contest.
This zesty cheese is a taste enhancer for all your tacos, elotes (Mexican street corn), guacamole, pico de gallo, sauces, pastas, soups, and salads. Cotija makes everything taste delicious.
Cotija is a dry grating cheese similar to Parmesan. It is an aged cheese, packed with flavor and zest that gets better with time. It is named after the town of Cotija in the Mexican state of Michoacán. When the cheese is made, it is white, fresh and salty thus bearing immense resemblance to feta cheese however, with aging, it becomes hard and crumbly like Parmigiano-Reggiano. It’s similarity with Parmesan has earned it the nickname “Parmesan of Mexico”. It is usually saltier than the typical Mexican cheese, strongly flavored, firm and it does not melt. Cotija is one of the best in its class, it won the bronze medal at the American Cheese Society Contest.
This zesty cheese is a taste enhancer for all your tacos, elotes (Mexican street corn), guacamole, pico de gallo, sauces, pastas, soups, and salads. Cotija makes everything taste delicious.
