A popular Mexican cheese named after Cotija de la Paz, a town in the state of Michoacán. It's made from either cow's or goat's milk and can be semisoft to very hard. Cotija, also called Queso Añejo or Queso Añejado, is very salty and is used mainly to season various Mexican-style dishes. It's now also being produced in the United States. See also cheese.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Creamed Corn Succotash with Cotija
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- Roasted Pasilla Peppers with Corn and Cotija
- Grilled Avocado and Tomatoes, Basil Oil and Cotija Cheese with Pine Nuts
- Grilled Mushrooms with Chile de Arbol Oil and Cotija Cheese
Related Content From Cooking Channel
- Corn Chowder with Chili Powder and Crumbled Cotija Cheese
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