Cotija cheese

Cotija cheese is a type of cheese originating from Mexico, specifically the town of Cotija, Michoacán. It is named after its place of origin and is a hard, crumbly cheese made from cow's milk.

History

Cotija cheese has a long history in Mexico, with its production dating back to the time of the Spanish colonization. It was named after the town of Cotija in the Mexican state of Michoacán, where it was first produced.

Production

The production of Cotija cheese involves the use of pasteurized cow's milk. The milk is first heated to kill any harmful bacteria, then cooled and mixed with a starter culture and rennet. The mixture is left to curdle, after which the curds are cut, drained, and pressed into molds. The cheese is then aged for a period of three months to two years.

Characteristics

Cotija cheese is known for its strong, salty flavor and hard, crumbly texture. It is often compared to Parmigiano-Reggiano, an Italian cheese, due to its similar flavor profile. Cotija cheese is typically sold in large rounds and is white in color.

Uses

Cotija cheese is widely used in Mexican cuisine. It is often grated and used as a topping for dishes such as enchiladas, tostadas, and chiles rellenos. It can also be used in salads, soups, and as a filling for tamales.

See also

• List of Mexican cheeses
• List of cheeses

References

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  Cotija cheese

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  Elote preparado

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  E. coli Bacteria