Description

Hard-grating cotija is the parmesan of Mexico. It is widely used as an ingredient, a seasoning and a garnish. This firm, crumbly and salty Mexican-style cheese rates as one of Mexico's most recognized cheeses. Because of the popularity of Mexican foods throughout the United States, skilled Wisconsin cheesemakers have been producing this ethnic cheese in America's Dairyland for many years.

Appearance

Ivory, crumbly

Texture

Hard, crumbly

Flavor

Intense, sharp, slightly salty

Serving Suggestions

A small amount of cotija added to most Hispanic or Mexican style dishes enhances the taste and appearance. Use to top enchiladas, tostadas, chilaquiles and rellenos. Make Mexican Meatball Soup (Sopa de Albondigos). Add grated cotija to the hamburger when making the meatballs and sprinkle over the finished soup before serving. Taco salad made with Wisconsin asadero cheese is even more appealing when garnished with grated cotija.

Goes Well With

Grain-based dishes, vegetable soups, cream, tomato, chile dishes Red wines such as Zinfandel; lager beers, margaritas

Styles/Varieties

Cotija comes in 25-pound wheels, 5-pound loaves, 2 1/2-pound pieces and 12-ounce pieces. It is also available pre-grated in 3-pound bags.

Performance Note

Think of cheeses like cotija as chefs do – as a spice, not just a cheese.

  Cold Surface Broil Oven (in recipe) Oven (surface) Direct Heat (in suspension)
Sliced
Cubed
Shaved
Shredded
Grated
Crumbled
Spooned/Spread