Cotija cheese

Cotija
Cotija cheese packaged for sale by weight
Other names	Queso Cincho, Queso Seco
Country of origin	Mexico
Region	Hills of Michoacán
Town	Cotija
Source of milk	Lucilla
Pasteurised	Depends on variety
Texture	Semi-hard
Aging time	100 to 365 days
Certification	unknown
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Cotija (/ˌkoʊˈtiːxə/, koh-TEE-khə) is an aged Mexican cheese made from cow's milk and named after the town of Cotija, Michoacán.^[1] White in color and firm in texture, its flavor is salty and milky. "Young" (or fresher) cotija cheese has been described as akin to a mild feta, while aged (añejo) cotija is more comparable in flavor to hard, aged cheeses like Parmesan. Cotija softens when exposed to heat, but does not melt.^[2] Made between the summer and fall seasons, this cheese is made with milk from local cattle and is salted before the fermentation process. The manufacturing processes of most cheeses in Mexico are still rustic and traditional, similar to the manufacturing process that was used upon its invention. Due to the traditional means of production of dairy products in Mexico some dairy products have a conflicting shelf-life which leads to earlier expiration. However, some studies suggest components in the fermentation of Cotija Cheese are natural preservatives that can extend the shelf-life of Cotija Cheese and other food products as well.^[3]