cotija cheese
Also known as: queso cotija
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Also known as: queso cotija
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
All the incredible flavors of Mexican street corn transformed into a warm, creamy, and cheesy dip. This crowd-pleasing appetizer with charred corn, cotija cheese, and a hint of lime is perfect for your next party.
A quintessential Mexican breakfast, featuring crispy corn tortilla triangles simmered in a vibrant, tangy salsa verde. Topped with cotija cheese, crema, and onion, this dish offers a perfect balance of textures and flavors, making it an unforgettable brunch centerpiece.
A classic Mexican street food favorite, this creamy and tangy corn salad is bursting with flavor from cotija cheese, lime, and chili powder. It's the perfect easy-to-eat version of elote, ready in under 30 minutes for any party or barbecue.
Perfectly grilled corn on the cob slathered in a creamy, tangy sauce, then rolled in cotija cheese and sprinkled with chili powder. This classic Mexican street food is the ultimate summer side dish, ready in under 25 minutes.
Cotija cheese is a nutrient-dense dairy product that provides high-quality protein and essential minerals like calcium and phosphorus for bone health. However, it is relatively high in sodium and saturated fat, so it is best used as a flavorful garnish rather than a primary ingredient.
Cotija cheese is an excellent source of complete protein, containing approximately 22.5 grams per 100 grams. This makes it a great option for supporting muscle repair and maintaining satiety.
Yes, cotija cheese is very keto-friendly. With only 3.6 grams of carbohydrates and 29.2 grams of fat per 100 grams, it fits well into a low-carb, high-fat ketogenic lifestyle.
No, cotija cheese does not melt when heated. It softens slightly but retains its crumbly structure, which is why it is traditionally used as a finishing topping for dishes like elote, tacos, and beans.
Cotija has a strong, salty, and milky flavor profile. Its texture is firm and dry, often compared to a cross between a mild feta and a sharp parmesan.
The best substitute for fresh cotija is Feta cheese, as it shares a similar saltiness and crumbly texture. For aged cotija, you can use finely grated Parmesan or Pecorino Romano to achieve a similar dry, sharp finish.
Yes, pure cotija cheese is naturally gluten-free as it is made from cow's milk, salt, and enzymes. Always check the packaging for potential cross-contamination if you have a severe gluten sensitivity.
cotija cheese is a versatile ingredient found in cuisines around the world. With 366 calories per 100g and 22.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the dairy category with complete nutrition information.
View all dairy →Discover 10 recipes featuring cotija cheese with step-by-step instructions.
Browse recipes →Store cotija cheese in the refrigerator wrapped tightly in parchment paper or plastic wrap. When properly sealed, it can last for 2 to 4 weeks; if you notice any mold or an off-smell, it should be discarded.
Cotija is not lactose-free, but like many aged cheeses, it contains lower levels of lactose than fresh milk. Most people with mild lactose sensitivity can tolerate small amounts, but those with severe intolerance should exercise caution.
Yes, you can freeze cotija cheese for up to 3 months. While freezing may slightly change the texture and make it more crumbly, it remains perfectly suitable for use as a topping on cooked dishes after thawing.
