A firm textured, somewhat crumbly white Mexican cheese, traditionally made from goat's milk but also made from cow's milk. When it is produced, it is a hard ripened cheese with a closed texture, providing a distinctively salty flavor. As a fresh cheese Cotija resembles a feta cheese with a crumbly texture. When aged, this cheese is often considered to be similar to Parmesan since it grates well and can be served as a topping or an ingredient for chili, enchiladas, lasagna, pasta, refried beans, or salad dishes. Parmesan, anejo, or feta cheese can be substituted when cotija is not available. This cheese is also known as Queso Anejado.
There currently aren't any reviews or comments for this term. Be the first!