Michoacán · Mexico
Cotija.
Cotija crumbles into sharp, crystalline shards that burst with an intensely briny, almost oceanic saltiness tempered by a tangy, mineral edge. Its hard, dense texture dissolves into savory granules on the tongue, releasing waves of aged complexity—like biting into compressed umami. The aroma is forthright and pungent, announcing itself as a serious, uncompromising cheese with no pretense.
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The story
How it's made.
Why it tastes that way.
Cotija takes its name from the town of Cotija de la Paz in Michoacán, Mexico. It was developed by Spanish settlers in the colonial era and has been made in the region for over 400 years.
The crumbly, salty texture makes it ideal for crumbling over corn dishes. A GI application has been filed for the cheese.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Hard
- Rind
- rindless
- Age
- 3–12 mo
- Intensity
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Cotija's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Cotija.
27 pairings across 8 categories.
Wine
Beer & Cider
Spirits
Where to find it
Cheese counters.
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