Queso Cojita

[mr bill]

I spotted some Queso Cojita in Mega or Commercial the other day - a cheese I'm not familiar with but just gave it a try. Salty but satisfying in a grilled cheese sandwch - didn't really melt - just warmed and softened a bit. Can't wait to try it on a pizza and as the article below states it can be used as a Paremsan substitute.

Cotija cheese
From Wikipedia, the free encyclopedia
Country of origin Mexico
Region, town Michoac?n, Cotija
Source of milk Cow
Pasteurised Depends on variety
Texture Semi-hard
Aging time 100 to 365 days
Certification unknown

Cotija is a hard cow's milk cheese that originated from Mexico. It is named after the town of Cotija, Michoac?n.

Cotija comes in two primary versions. El Queso Cotija de Monta?a or "grain cheese" is dry and firm, with little taste beyond salt (the cheese is usually several times saltier than typical cheese, traditionally for preservative reasons). "Tajo Cheese" is a moister, fattier, and less salty version of the cheese that holds its shape when cut, with a flavor similar to Italian Parmesan and Greek Feta.

El Queso Cotija de Monta?a is a seasonal cheese and is of limited production. Cotija cheese is produced only during the months of July through October because the cows are fed only on the rich grass that grows naturally on the mountains during the raining season, giving the cheese its unique color and flavor. Queso Cotija is an artisan cheese made by hand, thus every cheese has something unique. This cheese usually comes in 17 kilogram cylinders with a creamy color crust It is a queso de monta?a because the cheese makers live in the mountains as high as 1700 meters (5,500 ft).

The production method involves milling the curds into small pieces before pressing and aging. When cooked, it slightly softens but does not otherwise change its shape or consistency. In the mouth, the cheese breaks up again to a sand- or grain-like consistency, adding to the texture of dishes.

Cotija can be purchased in small rounds or large blocks, and it is often used crumbled or grated as a topping for soups, salads, beans, tostadas, or tacos. Like Parmesan, it is often sold already grated.