Cotija cheese

Cotija cheese is a traditional Mexican cheese, originating from the state of Michoacán and popular in various regions of Mexico. It is a hard, dry cheese made from pasteurized cow's milk, characterized by its strong, salty, and slightly acidic flavor. Its firm texture allows it to crumble easily, making it an ideal ingredient for sprinkling over dishes.

In gastronomy, Cotija cheese is commonly used to accompany Mexican street foods like elotes (tender corn), tacos, enchiladas, beans, and salads, adding a touch of intense and salty flavor. Since it does not melt easily, it is used more as a grating or crumbling cheese than for melting.

In terms of its properties, Cotija cheese is a good source of protein and calcium. It also provides fats and sodium, so it is recommended to consume it in moderation. Its strong flavor means it can be used in small quantities to enhance the flavor of dishes.

In different Latin American countries, Cotija cheese may have some synonyms or be referred to in a similar way, although it is not always exactly the same type of cheese. For example, in Mexico and Central America, it is known simply as Cotija cheese, but it is sometimes called ranchero cheese due to its traditional artisanal production method. In South American countries, while there is no exact equivalent, cheeses such as queso seco in Venezuela or queso rallado may be similar in function and use, but not in specific flavor.