Cotija cheese (in Spanish, queso añejado, meaning “aged cheese”) is a hard, crumbly Mexican cheese made primarily from cow’s milk. Named after the town of Cotija in the Mexican state of Michoacán, Cotija (pronounced ko-TEE-hah) is used as an all-purpose grating or crumbling cheese.

White, salty, and somewhat granular, Cotija cheese softens but does not actually melt when heated. When fresh, Cotija cheese bears a resemblance in flavor and texture to feta cheese. Aged, Cotija grates smoothly and has more in common with Parmigiano-Reggiano. This similarity in form and function has earned it the nickname “Mexican Parmesan.”

Traditional, artisanally crafted Mexican Cotija cheese is made with raw milk and aged for a period of three to twelve months. Commercially made varieties accelerate the curing period to produce a finished cheese in weeks, versus months. This is often achieved by the addition of an enzyme, which gives the commercially produced version a subtly different flavor from the artisanal variety.

With at least twice the salt content of most Cheddar cheeses, Cotija is not eaten as a table or dessert cheese. Instead, it is used to garnish and add flavor to refried beans, tostadas, tacos, salads, soups, and chili. In Mexico, a popular street-vended snack is an ear of roasted corn (elote) spread with mayonnaise and rolled in crumbled Cotija cheese, then dusted with chili powder and sprinkled with lime juice.

A 1-ounce (28 g) serving of Cotija cheese contains about 100 calories; provides 8 grams of fat, 5 of which are saturated; and packs 7 grams of protein.

Cotija cheese is available in small rounds in the ethnic food section of some grocery stores or in specialty cheese or Mexican food shops. Larger blocks may be purchased on the Internet. Parmesan, Romano, or feta cheese may be

substituted for Cotija cheese if the latter is unavailable.

To sample Cotija cheese at home, try making quesadillas. Sprinkle a few tablespoons each of shredded Monterey Jack or Cheddar cheese and grated Cotija over a flour tortilla. Top with another tortilla, and heat in a nonstick skillet sprayed with cooking spray until bottom tortilla begins to brown in spots. Carefully turn quesadilla and lightly brown the other side. When both sides are golden brown and the Jack or Cheddar cheese is melted inside (the Cotija will soften but not melt), remove to a plate and cut into quarters. Serve with salsa, a wedge of lime, and sour cream, as desired.

To try Cotija cheese in a cold salad, arrange sliced cucumbers, quartered ripe tomatoes, black olives, chopped red onion, sliced avocado, and sliced green bell pepper on a chilled serving plate. Drizzle with olive oil, squeeze a wedge of fresh lime overtop, season with black pepper and a dash of chili pepper, and sprinkle with crumbles of Cotija cheese. Serve immediately.