Cotija Cheese

• Used as a flavorful topping for Mexican dishes like tacos, enchiladas, and quesadillas. Its salty and crumbly nature adds a distinctive zest.
• Grated over grilled corn on the cob, known as Elote, to provide a salty and cheesy counterpoint to the sweetness of the corn.
• Crumbled into salads to contribute a salty and savory flavor and a textural contrast to the fresh vegetables.
• Added to soups and stews as a finishing touch. The cheese adds a salty and cheesy flavor.
• Incorporated into fillings for dishes like stuffed peppers or enchiladas, adding a tangy and crumbly component to the filling.
• Used as an alternative to Parmesan cheese in some recipes, offering a similar but distinct salty and sharp flavor profile.

• Good source of calcium for bone health and density.
• Provides protein, essential for muscle building and repair.
• Contains vitamin B12, important for nerve function and red blood cell production.
• Offers phosphorus, which supports energy production and bone health.
• Can be a source of probiotics, beneficial for gut health (depending on the specific brand and production method).

Cotija cheese is a semi-hard cheese and should be stored properly to prevent spoilage. Wrap it tightly in plastic wrap or place it in an airtight container to prevent it from drying out and absorbing odors from other foods in the refrigerator. Store in the refrigerator, ideally in the cheese drawer, and it will typically last for 2-3 weeks. For longer storage, cotija can be frozen, though the texture may become slightly more crumbly after thawing. To freeze, wrap tightly in plastic wrap and then in aluminum foil or place in a freezer bag, removing as much air as possible. Use within 2-3 months for best quality.