A hard, salty aged cow’s cheese crumbled over beans, elote and soups. Ranching families make it in the sierra around Cotija, Michoacán, during the rainy season only, and it carries a Mexican collective mark of origin.
It is a raw-milk cheese pressed and aged for months in a controlled store, made only in the rainy season when the sierra pasture is right, under a collective mark tied to that region.
What goes into it
- raw cow’s milk from sierra pasture
- rennet
- salt, in quantity
How it is made
Raw milk is set with rennet, the curd cut, drained and milled, then salted heavily and pressed hard into large wheels. The wheels are held in a cool store for three months to a year, turned and cared for, and they lose a great deal of moisture — the finished cheese is dry, crumbly and intensely salty rather than melting.
How long it takes: three months to a year
How it is eaten
Crumbled over frijoles, elote, enchiladas and pozole; never melted.
History
Made by ranching families in the sierra around Cotija, Michoacan, during the rainy season; it carries a Mexican collective mark of origin.
Frequently asked questions
What is Queso Cotija?
Queso Cotija is a cheese & dairy from Mexico: hard, salty aged cow’s cheese crumbled over beans, elote and soups. Made by ranching families in the sierra around Cotija, Michoacan, during the rainy season; it carries a Mexican collective mark of origin.
How is Queso Cotija made?
Raw milk is set with rennet, the curd cut, drained and milled, then salted heavily and pressed hard into large wheels. The wheels are held in a cool store for three months to a year, turned and cared for, and they lose a great deal of moisture — the finished cheese is dry, crumbly and intensely salty rather than melting. It takes three months to a year.
Can I make Queso Cotija at home?
No, and the atlas gives no method for it. It is a raw-milk cheese pressed and aged for months in a controlled store, made only in the rainy season when the sierra pasture is right, under a collective mark tied to that region.
What goes into Queso Cotija?
Raw cow’s milk from sierra pasture, rennet, salt, in quantity.
How is Queso Cotija eaten?
Crumbled over frijoles, elote, enchiladas and pozole; never melted.
