Cotija Cheese is a hard Mexican cheese good for grating. It is like Queso Añejo, but Añejo has a milder flavour, is softer and less crumbly.
Cotija Cheese is made from whole cow milk and/or goat’s milk. The milk is either boiled at 199 F (93 C), or heated for half an hour to 154 F (68 C.) It is then cooled down to 95 F (35 C), and starter bacteria is added, along with annatto for colouring.
Rennet is then added and allowed to work at curdling the cheese for about 40 minutes. Then the curd is cut very small, and let set for the whey to drain off. The curds are then salted, moulded into rounds and pressed. It is aged anywhere from 3 months to 1 year.
The cheese wheels range in size from 24 to 66 pounds (11 to 30 kg.)
The cheese comes out with a hard rind. Inside the cheese is ivory-coloured and crumbly with small holes. The taste of Cotija Cheese has the same kind of salty, sharp tang as does Pecorino Romano.
Cooking Tips
Doesn’t melt well.
Nutrition
Fat content of 45%
History Notes
Originated in Mexico in the State of Michoacán in the city of Cotija (renamed to Cotija de la Paz in 1896).
Language Notes
Cotija is pronounced “Ko TEE ha”