Cotija
Traditional Mexican aged cheese, often called "Parmesan of Mexico." Named after Cotija town in Michoacán. Traditionally made from raw milk. Crumbled over tacos, elote, beans.
Aging Time
3 months – 1 year
Typical Weight
12 kg
- Style
- Hard
- Milk
- Cow
- Origin
- Mexico · Michoacán (Cotija de la Paz)
- Ripening
- ≥ 3 months
Tasting Board
Texture
Hard, crumbly, granular
Flavor
Salty, sharp, milky, tangy
Aroma
Slightly pungent, milky
History & Origins
Traditional artisan cheese from Michoacán mountains. Made by ranchers for generations.
Cultural Significance
Essential in Mexican cuisine. Traditional topping for elote (street corn), tacos, beans.
Pairing & Serving
What to Pair It With
Essential on elote (Mexican street corn), tacos, beans, salads, enchiladas.
How to Serve It
Crumble over hot dishes, sprinkle on corn, beans, salads.
Nutrition (per 100g)
| Calories | kcal |
| Protein | g |
| Total Fat | g |
| Saturated Fat | g |
| Sodium | mg |
| Calcium | mg |
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