Cotija

Named after the town of Cotija, Michoacán where it originated, Cotija cheese has a strong, salty flavor and mostly used as a topping or mixed into sauces. Traditionally, Cotija is made with cow’s milk and is a seasonal cheese produced by artisan cheese makers living high in the mountains. Cotija rates as one of Mexico’s most recognized cheeses.

Flavor Profile

Robust, strong-flavored aged cheese, with a dry, salty and notorious granular texture. Resembling in flavor to parmesan or feta.

How To Use

Cotija is an enhancer. Take your dishes to the next level by crumbling or grating over pinto beans, tacos, or soups where you'd like to add a bit of saltiness and tang in flavor. Cotija does not melt.
VIEW NUTRITIONAL INFORMATION

100

CALORIES
SERVING SIZE: 1 Oz (28g)
TOTAL FAT: 8g
TOTAL CARB: 0g
SERVINGS: About 10
SAT FAT: 5g
FIBER: 0g
CALORIES: 100
TRANS FAT: 0g
SUGARS: 0g
FAT CAL: 70
CHOLEST.: 30mg
PROTEIN: 6g
SODIUM: 430mg

Vitamin A 4%,Vitamin C 0%,Calcium 30%,Iron 0%

INGREDIENTS: CULTURED PASTEURIZED GRADE A MILK AND SKIM MILK, SEA SALT AND ENZYMES.
Aarón Sánchez

Cotija Cheese: The Best Kept Secret in Seasoning

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