Cheese story
What is Cotija?
A salty Mexican cheese often crumbled over street food and beans.
Origin
Michoacán, Mexico
Milk
cow
Board role
Hard / mature
Cheese profile
Country
Mexico
Region
Michoacán
Milk type
cow
Texture
hard or semi-hard
Rind
natural
Ageing
3 months+
Vegetarian
Check the rennet / producer
Milk treatment
varies
Flavour profile: salty, sharp, crumbly
Origin, protection and character
Cotija comes from Mexico, especially Michoacán. Its character comes from the balance of milk, texture, rind, ageing and local serving traditions.
Protected status
Named-origin style but not EU PDO
Typical ageing
3 months+
How to serve Cotija
tacos, elote, beans, salads
Good food matches
lime
chilli
beer
Serving tip
Take it out of the fridge before serving so the texture softens and the flavour opens up. Softer cheeses usually need less time than hard aged cheeses.
Buying tip
Look for clean aroma, good texture and a style that matches the board: fresh and bright, soft and creamy, hard and nutty, blue and salty, or bold and washed-rind.
