Cotija is a fresh cheese named after the town of Cotija in the Mexican state of Michoacán. This hard, crumbly Mexican cheese is made mainly from cow's milk.
While Cotija will soften with heat, it doesn’t melt, making it most suited for crumbling and sprinkling. it’s most frequently use is in Mexican cooking: enchiladas, nachos, tacos, chilaquiles, or posole. But you can even try it with our famous Venezuelan Golfeados. Finally, this amazing cheese is beautifully versatile and can be used in any other dishes.