Cotija is named after the Mexican town of Cotija de la Paz and is one of the most popular cheeses in Mexico.
This cheese is dry in texture and somewhat salty. It is aged to assure a robust flavor.
Cotija is known as Mexico's parmesan cheese. Though Parmesan and Cotija are dissimilar in flavor and texture, just like the Italians use Parmigiano over many dishes, so do Mexicans with Cotija. Try it crumbled over refried beans, soups and salads.
Ingredients:cultured pasteurized Grade A milk and skim milk, sea salt, enzymes.