Cotija Cheese

Cotija
An aged Mexican cheese made from cow's milk and named after the town of Cotija, Michoacan.

Cotija, Michoacan, Mexico
https://www.google.com/maps/place/59945+Cotija,+Michoac%C3%A1n,+Mexico/

• White in color
• Firm in texture
• Salty and milky flavor
• Young (or fresher) cotija cheese similar to a mild feta
• Aged (añejo) cotija similar flavor to hard, aged cheeses like Parmesan

Cotija softens when exposed to heat, but does not melt.

Used as a "finishing" cheese in Mexican cuisine, crumbled or grated as a topping for burritos, soups, salads, beans, tostadas, or tacos, and Mexican elote (corn on the cob). If cotija can't be found, acceptable substitutes for fresh cotija include feta or queso fresco. Acceptable substitutes for aged cotija include ricotta salata, Parmesan, or Romano cheese.

https://en.wikipedia.org/wiki/Cotija_cheese

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Elote Mexican Street Corn

A-maize-ing

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