Cotija

Characteristics:

  • Salty, sharp, robust flavor
  • Dry cheese
  • Categorized as a hard cheese
  • Firm and crumbly texture
  • Does not mask the flavor of a dish, unlike Parmesan or Romano

Background:

  • Cotija cheese is named for a city in Mexico; thus, originated from that region
  • Known as the "Parmesan of Mexico"

Serves as a substitute for:

  • Parmesan -- Italian
  • Romano -- Italian
  • Asiago -- Italian
  • Feta -- Greek

Analytical:
  • Moisture38% - 42%
  • Salt3.3% - 5%
  • pH5.2 - 5.6
  • Fat27% - 32%
  • FDB45% - 50%

Microbiological:

  • Yeast/Mold0/g
  • E.Coli<10
  • Coliforms<10
  • Salmonella0
  • Staph0
  • L.Moncytogenes0
  • Lactobacilli0

Nutritional Information (per 28 grams):

  • Calories100
  • Calories from Fat70
  • Total Fat8 g.
  • Saturated Fat4 g.
  • Trans Fat0 g.
  • Cholesterol30 mg.
  • Sodium200 mg.
  • Total Carbohydrates<1 g.
  • Dietary Fiber0 g.
  • Sugars0 g.
  • Protein7 g.
  • Vitamin A6%
  • Vitamin C0%
  • Calcium20%
  • Iron0%

Ingredients:

    Pasteurized milk, cheese cultures, salt and enzymes

Packaging:

  • 40 lb. block
  • 5 lb. loaf
  • Retail cuts

Shelf Life:

  • 40 lb. block180 days
  • 5 lb. loaf180 days
  • Retail cuts180 days

Temperature Requirements:

  • 34 - 40 degrees F
    Cotija is a dry, firm, crumbly cheese with a sharp, robust flavor. Cotija is described as the Parmesan of the Hispanic world.

Application and Additional Serving Suggestions:

  • Very versatile in application
  • Traditional application includes: crumbled over refried beans, topping for most Mexican foods and dishes
  • Crumble or grate over salads, steamed vegetables
  • Crumble or grate over pizza, lasagna and pasta
  • Chili and other soups
  • Cob corn rolled in butter and topped with grated Cotija
  • As a garnish to any dish