Què Gusto!
Què Gusto! Cotija Cheese
What it is
Què Gusto! Cotija Cheese is a firm, crumbly Mexican cheese made from cow's milk. It has a distinctive salty and slightly tangy flavor profile. This cheese is traditionally made in the town of Cotija, Michoacán, Mexico. Its texture makes it easy to crumble or grate, and it holds its shape well when heated, though it does not melt into a smooth sauce like many other cheeses. This characteristic makes it versatile for various culinary applications.
How people cook with it
This cheese is a staple in Mexican cuisine, adding a salty punch and texture to many dishes. It is often used as a topping or incorporated into recipes.
- Sprinkled over tacos
- Crumbled into salads
- Mixed into corn dishes
- Added to enchiladas
Cotija cheese is most commonly used as a finishing cheese. It can be grated or crumbled directly over prepared dishes just before serving. Its salty nature means it can often replace salt in recipes. It is excellent on grilled corn on the cob, known as esquites or elote, where its texture and flavor complement the sweetness of the corn. It can also be incorporated into fillings for empanadas or tamales, or stirred into cooked beans for added depth. For a simple appetizer, it can be served with fruit or drizzled with honey.
How it differs from similar foods
Unlike softer, meltable cheeses such as mozzarella or cheddar, cotija cheese does not melt smoothly. Its firm, dry texture allows it to maintain its form when heated, making it ideal for crumbling and sprinkling rather than for creating gooey sauces or stringy toppings. Its sharp, salty flavor is also more pronounced than many other cheeses.
Who it is for
Home cooks and professional chefs preparing authentic Mexican dishes or seeking a salty, crumbly cheese topping will find this product useful.
How to keep the rest
To maintain its freshness and prevent drying out, store any unused portion of Què Gusto! Cotija Cheese tightly wrapped in plastic wrap or in an airtight container. Refrigerate it promptly after opening. It is best consumed within a few days of opening for optimal flavor and texture.