Cotija is a Mexican-style cheese from the town of Cotija in the state of Michoacán. Made from cow's milk, fresh cotija resembles feta cheese. After aging, it's more like crumbly parmigiano-reggiano, and Cotija cheese is very versatile, so it can be used in a variety of ways.

Throw into bean dip, corn dip, guacamole, queso dip, or even a beer cheese dip at your next potluck. Toss some into a bowl of vegetarian or meat-based chili to add complexity. Grate some onto a crisp Caesar salad for some Mexican flair. Spoon some over a fresh slice of watermelon and add a few squirts of lime.

Cotija is an aged Mexican cheese made from cow's milk and named after the town of Cotija, Michoacán. White in color and firm in texture, its flavor is salty and milky.

Cotija is an aged cheese, named for the town of Cotija in the state of Michoacán, Mexico, with a strong salty flavor, making it an ideal topping for beans, salads, antojitos, and more (it's commonly sprinkled on top of elotes, or grilled corn).

Cotija cheese is a milky tasting cheese with an addictively salty flavor. Depending on how long the cheese has been aged, it will either be moist (like feta) or hard (like parmesan). The older the cheese (meaning it's aged for a longer period of time), the sharper the flavor will be.

It is named after the town of Cotija in the state of Michoacán, Mexico, where it originated. It is pronounced Koh-tee-hah. The cheese is made from cow's milk and aged for several months. It is usually sold in small rounds or crumbled into pieces.

Named after the town of Cotija, Michoacán where it originated, Cotija cheese has a strong, salty flavor and mostly used as a topping or mixed into sauces. Traditionally, Cotija is made with cow's milk and is a seasonal cheese produced by artisan cheese makers living high in the mountains.

While Cotija will soften with heat, it doesn't melt, making it most suited for crumbling and sprinkling. Of course, it's most frequently in Mexican cooking - you might see it as a finishing flourish on enchiladas, nachos, tacos, chilaquiles, or posole.

Cotija cheese is a milky tasting cheese with an addictively salty flavor. Depending on how long the cheese has been aged, it will either be moist (like feta) or hard (like parmesan). The older the cheese (meaning it's aged for a longer period of time), the sharper the flavor will be.

: a hard, white, crumbly Mexican cheese made from cow's milk. Another Mexican-style cheese that's great for summer meals is cotija.

While Cotija will soften with heat, it doesn't melt, making it most suited for crumbling and sprinkling. Of course, it's most frequently in Mexican cooking - you might see it as a finishing flourish on enchiladas, nachos, tacos, chilaquiles, or posole.

No. Cotija tends to be exceedingly high in sodium, which is not healthy when consumed in excess. Cotija can also be made with unpasteurized (raw) milk, which carries a higher risk of foodborne illness, though unpasteurized cheeses aged for 60 days or longer – like most cotija – pose a lower risk.

Absolutely! As mentioned above, if you buy your queso in block form you'll have to grate it yourself. Cotija is too crumbly to be eaten in slices, but it grates up wonderfully. Remember that this cheese won't melt so it's a great garnish for soups, salads, and beans.

Cotija is often compared to feta because of its salty flavor, firm texture, and how easily it crumbles. Feta hails from Greece and is typically made with pasteurized goat milk. However, feta cheese sold in the States is often made with cow's milk, making it more comparable to Cotija.

Nutrition and calories It is particularly high in calcium, which helps to maintain healthy teeth and bones. However, cotija is also relatively high in saturated fat and salt (sodium), both of which are contributing factors to heart disease and other illnesses if eaten to excess.

Cotija is a sharp, slightly salty, aged cow's cheese. Often referred to as the Parmesan of Mexico, it's a popular garnish in soups, salads, and on elotes (Mexican street corn).