Cotija Cheese: Salty Mexican Crumble Loaded with Calcium & Umami

Cotija is a **hard, crumbly cow’s-milk cheese** from the mountains of Michoacán, Mexico. Young (fresco) wheels age 3 months, while añejo varieties dry up to a year, resembling feta meets Parmesan.

| | Amount | %DV | |---|---|---| | Calories | 120 kcal | — | | **Protein** | 7 g | 14 % | | **Fat** | 10 g | 13 % | | – Sat Fat | 6 g | 30 % | | **Calcium** | 180 mg | 14 % | | Sodium | 540 mg | 23 % |

- **High calcium & complete protein** support bones and muscle repair. - Naturally **low-carb / keto-friendly** topping for veggies. - Strong umami means **you use less** cheese for big flavour.

- **High sodium & saturated fat**—keep to 1–2 Tbsp. - Some traditional wheels use animal rennet; seek **vegetarian labels** if needed. - Hard cheese can harbour excess salt: balance plates with fresh produce.

- Crumble over **elote / esquites**, birria tacos or black-bean bowls. - Blend into compound butter for steak. - Swap for Parmesan on pesto pasta when you crave extra tang. - Dust on roasted Brussels sprouts with lime zest.

Wrap in **wax paper + loose plastic**; refrigerate 0 – 4 °C up to **4 weeks**. Freeze grated cotija 6 months (thaw in fridge; texture ready for crumbling).

Choose brands from **grass-fed, pasture-raised dairies** or certified **D.O. Cotija** cooperatives—supporting rural Mexican cheesemakers and lower-input grazing.

✔︎ Tangy, savoury punch with little cheese ✔︎ Calcium-rich protein boost ✖︎ Salty & fatty—sprinkle, don’t shovel.