https://wikimd.org/index.php?action=history&feed=atom&title=Cotija_cheeseCotija cheese - Revision history2026-04-29T03:33:52ZRevision history for this page on the wikiMediaWiki 1.44.2https://wikimd.org/index.php?title=Cotija_cheese&diff=6315354&oldid=prevPrab: CSV import2025-02-18T03:56:09Z<p>CSV import</p>
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<p><b>New page</b></p><div>'''Cotija cheese''' is a type of [[cheese]] originating from [[Mexico]], specifically the town of [[Cotija, Michoacán]]. It is named after its place of origin and is a hard, crumbly cheese made from cow's milk. <br />
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== History ==<br />
Cotija cheese has a long history in Mexico, with its production dating back to the time of the [[Spanish colonization of the Americas|Spanish colonization]]. It was named after the town of Cotija in the Mexican state of Michoacán, where it was first produced.<br />
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== Production ==<br />
The production of Cotija cheese involves the use of [[pasteurization|pasteurized]] cow's milk. The milk is first heated to kill any harmful bacteria, then cooled and mixed with a starter culture and [[rennet]]. The mixture is left to curdle, after which the curds are cut, drained, and pressed into molds. The cheese is then aged for a period of three months to two years.<br />
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== Characteristics ==<br />
Cotija cheese is known for its strong, salty flavor and hard, crumbly texture. It is often compared to [[Parmigiano-Reggiano]], an Italian cheese, due to its similar flavor profile. Cotija cheese is typically sold in large rounds and is white in color.<br />
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== Uses ==<br />
Cotija cheese is widely used in Mexican cuisine. It is often grated and used as a topping for dishes such as [[enchiladas]], [[tostadas]], and [[chiles rellenos]]. It can also be used in salads, soups, and as a filling for [[tamales]].<br />
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== See also ==<br />
* [[List of Mexican cheeses]]<br />
* [[List of cheeses]]<br />
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== References ==<br />
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{{food-stub}}<br />
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[[Category:Cheeses]]<br />
[[Category:Mexican cuisine]]<br />
[[Category:Food and drink in Michoacán]]</div>Prab