Hard & aged Cow’s milk

Cotija

also called Queso añejo

Mexico’s salty grating cheese, aged in the hills of Michoacán.

Drawn by the app from this cheese’s own record — paste, rind and texture come from the data, not a stock library.

Named for the town of Cotija in Michoacán, where it is made during the rainy season from the milk of cattle grazing the mountain grass, salted heavily and aged for months.

Dry, crumbly and very salty — a seasoning more than a table cheese. It is what goes on elote, on beans, on tacos. The aged *añejo* version is harder and sharper still.

Tastes of

salt dry milk a sharp savoury tang

Put it next to

Elote Black beans Lime Michelada