Cotija
Cotija is a hard, salty, aged cow's milk cheese from the mountains of Michoacán, made since the sixteenth century and grated or crumbled over antojitos, enchiladas and soups.
History
Larousse traces Cotija to the sixteenth century, when Spanish settlers, criollos and Indigenous people in the Cotixa valley of Michoacán began making it; the valley's name became today's municipality of Cotija de la Paz. It is recognized as part of the cultural heritage of the Sierra de Jalmich and has been protected by a collective trademark since 2005.
Production
It is made from raw milk of pasture-fed cows with salt and rennet, traditionally formed into cylinders of up to 20 kg with a thick, rough yellow rind, and must age at least three months before sale; a cheese matured a year is called queso rendido. Some are rubbed with chile paste. Cheeses that hold a slice are called de tajo, those that crumble de grano. Similar cheeses from Jalisco, Veracruz, Chiapas and Tabasco are called queso tipo Cotija.
Use
Cotija does not melt. Its strong, salty flavor makes it a cheese for grating over antojitos, enchiladas and soups. It is also called queso añejo.
Reviews
Reviews and tips open at launch. Readers will be able to share where they found the best version of this and how they make it at home.
See also
References
- "Queso Cotija". Larousse Cocina (Diccionario enciclopédico de la Gastronomía Mexicana). Retrieved 2026-10-10.