Platter of Cotija

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.

5

Awards

& counting...

View awards 

Appearance

Ivory, crumbly

Texture

Hard, crumbly

Flavor

Intense, sharp, slightly salty

Serve.


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.

Pair.


Beer: Pilsner, Pale Ale
Wine: Chianti

Cook.

How should you prep your cheese for best incorporation in your dish?
  Cold Surface Broil Oven-Recipe Oven-Surface Direct Heat
Sliced iconSliced
Cubed iconCubed
Shaved iconShaved

X

Shredded iconShredded

X

X

X

X

Grated iconGrated

X

X

X

X

X

Crumbled iconCrumbled

X

X

X

X

Spooned/Spread iconSpooned/Spread

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

Recipes with Cotija


previous
next