Cotija puts the accent on Mexican foods

“Sometimes referred to as “Mexican Parmesan,” Cotija serves a similar purpose in the Mexican kitchen to Parmigiano-Reggiano’s role in Italy.

Cotija (ko-TEE-hah), a firm and crumbly cow’s milk cheese named for a Michoacan town, adds a tangy saltiness to dishes when grated over them. Black beans, enchiladas, tostadas and other classic Mexican dishes would be bereft without a generous snowy shower of queso Cotija on top.”

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