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
- Cumin Crusted Chicken with Cotija and Mango-Garlic Sauce with Green Onion Pesto Mashed Potatoes
- Roasted Pasilla Peppers with Corn and Cotija
- Grilled Corn Salad with Lime, Red Chili and Cotija
- Grilled Mushrooms with Chile de Arbol Oil and Cotija Cheese