Cotija cheese

Cotija(/ˌkoʊˈtiːxə/,koh-TEE-khə) is an agedMexican cheesemade from cow's milk and named after the town ofCotija, Michoacán.White in color and firm in texture, its flavor is salty and milky. "Young" (or fresher) cotija cheese has been described as akin to a mildfeta, while aged (añejo) cotija is more comparable in flavor to hard, aged cheeses likeParmesan. Cotija softens when exposed to heat, but does not melt.Made between the summer and fall seasons, this cheese is made with milk from local cattle and is salted before thefermentationprocess. The manufacturing processes of mostcheesesin Mexico are still rustic and traditional, similar to the manufacturing process that was used upon its invention. Due to the traditional means of production of dairy products in Mexico some dairy products have a conflicting shelf-life which leads to earlier expiration.  However, some studies suggest components in the fermentation of Cotija Cheese are natural preservatives that can extend the shelf-life of Cotija Cheese and other food products as well.
El queso Cotija de Montaña or "grain cheese" is dry, firm, and very salty (the cheese is usually several times saltier than typical cheese, traditionally so that it will keep better).It is a seasonal cheese produced in limited quantities only from July to October because the cows are fed only on the rich grass that grows naturally on the mountains during the rainy season, giving the cheese its unique color and flavor.
"Tajo" cheese is a moister, fattier, and less salty version that holds its shape when cut, with a flavor similar toGreekfeta.
Queso cotija is anartisan cheesemade by hand; thus, every cheese is unique. This cheese usually comes in 28 kg (62 lb) cylinders with a cream-colored crust. It is aqueso de montaña(cheese of the mountains) because the cheesemakers live in the mountains as high as 1,700 m (5,600 ft).
The production method involves milling thecurdsinto small pieces before pressing and aging. When cooked, it slightly softens, but does not otherwise change its shape or consistency. In the mouth, the cheese breaks up again to a sandy or grain-like consistency, adding to the texture of dishes.
Cotija can be purchased in small rounds or large blocks. Like Parmesan, it is often sold already grated.
Cotija is often used as a "finishing" cheese in Mexican cuisine, crumbled or grated as a topping forburritos, soups, salads, beans,tostadas, ortacos, and Mexicanelote(corn on the cob). If cotija can't be found, acceptable substitutes for fresh cotija include feta orqueso fresco. Acceptable substitutes for aged cotija include ricotta salata, Parmesan, orRomano cheese.
Cotija can be used as a substitute for theSalvadorancheesequeso duro(also known asqueso duro blando) when queso duro is inaccessible, especially in applications such as theSalvadoran quesadilla, apound cake-likesweet bread.
There are studies that suggest that Cotija Cheese can be used to target specificbacteriato help increase shelf-life and prevent the spread offood-borne disease. The manufacturing process of most cheeses comes with the benefit of extended shelf-life. However, like most dairy products Cotija Cheese is not immune from contamination. In some rare cases there is an infectiouspathogenthat can infect humans. This pathogen originates from infections found in the cows used in the manufacturing of Cotija Cheese.There are also certainenzymesfound in Cotija Cheese that can be used in the prevention of food-borne diseases. With most cheeses there are good and bad bacteria. There are bacteria that can harm humans when ingested and other bacteria that actually fights against the harmful bacteria. There is abundance of this "Anti Bacteria" produced in the manufacturing process of Cotija Cheese. There have been scientific studies conducted to isolate this "Anti Bacterial Enzyme" to combat the spread of food-borne diseases such as the various strains ofE.coli.