Which is the country of origin on Cotija cheese?

Cotija is a Mexican cow’s milk cheese named after the town of the same name in the state of Michoacán. It’s white in color, firm and dry in texture, and salty and milky in flavor.

When it’s younger (as in, aged for a shorter amount of time), its texture is akin to that of feta: moist and crumbly. And when it’s older (aged for longer), it becomes sharper and firmer, more similar to Parmesan.

While Cotija will soften with heat, it doesn’t melt, making it most suited for crumbling and sprinkling. Of course, it’s most frequently in Mexican cooking—you might see it as a finishing flourish on enchiladas, nachos, tacos, chilaquiles, or posole.