{"data":{"slug":"cotija","name":"Cotija","country":"Mexico","milk":"cow","style":"hard","style_label":"Hard & aged","strength":4,"strength_label":"Bold","summary":"Mexico\u2019s salty grating cheese, aged in the hills of Michoac\u00e1n.","image":"https:\/\/havarti.org\/cheeses\/cotija\/portrait.svg","url":"https:\/\/havarti.org\/cheeses\/cotija","region":"Michoac\u00e1n","aka":"Queso a\u00f1ejo","texture":"Hard, dry and granular; crumbles to a coarse powder","rind":"Natural, dry, pale","age":{"min_months":3,"max_months":12,"label":"3 mo \u2013 1 yr"},"description":"Named for the town of Cotija in Michoac\u00e1n, where it is made during the rainy season from the milk of cattle grazing the mountain grass, salted heavily and aged for months.\n\nDry, crumbly and very salty \u2014 a seasoning more than a table cheese. It is what goes on elote, on beans, on tacos. The aged *a\u00f1ejo* version is harder and sharper still.","flavour_notes":["salt","dry milk","a sharp savoury tang"],"pairings":["Elote","Black beans","Lime","Michelada"],"vegetarian":null,"pasteurised":null,"tasting_notes":{"count":0,"average_rating":null},"related":[{"slug":"aged-gouda","name":"Aged Gouda","url":"https:\/\/havarti.org\/api\/cheeses\/aged-gouda"},{"slug":"appenzeller","name":"Appenzeller","url":"https:\/\/havarti.org\/api\/cheeses\/appenzeller"},{"slug":"avonlea-clothbound-cheddar","name":"Avonlea Clothbound Cheddar","url":"https:\/\/havarti.org\/api\/cheeses\/avonlea-clothbound-cheddar"},{"slug":"beaufort","name":"Beaufort","url":"https:\/\/havarti.org\/api\/cheeses\/beaufort"}]}}