Taking a Closer Look at the Famous Cotija Cheese – Reasons to Include It in Your Diet

Cotija is a beautiful cheese that comes in many colors and tastes. It is a soft yellowish-brown with a smoky, fruity aroma. The brand has been around since 1970 and has several additions to its name, including a white one.

Cotija is a great cheese for all occasions and has a variety of uses, including serving as a great opener for sandwiches or a fantastic filling for baked potatoes. When you are looking for a good substitute for cotija cheese for tacos, you might find yourself confronted with a few options.

You can purchase it at your local grocery store; alternatively, you might try the wonderful alternative of using it as a substitute in meat or fish tacos. You may even have it on hand at your favorite restaurant. Unfortunately, cotija cheese isn’t going to cut it for fish tacos, unless it is one of the low-fat varieties.

There are a couple of reasons why cotija cheese is a bad idea for fish. The main problem is that it contains a high amount of fat. While it is good for meat, it is actually very difficult to digest. Even if you make it a low-fat option, a lot of the fat will remain in your tacos and this will make them a little more greasy than you would prefer.

Another reason why cotija cheese isn’t a good substitute for queso fresco is that queso fresco is much higher in sodium than cotija cheese. While both are salty, the salt content in queso fresco tends to be much higher because it has more flavors, which gives it more body and more distinct textures.

In the case of fish tacos, the salty flavor of the fish will mask any lack of flavor in your tortilla, but it will also overwhelm the vegetables and starches in the sauce. It will also overpower the inherent flavors in the tomatoes, which is definitely not what you want.

The final reason why cotija cheese is a bad idea for fish is because of its lack of flavor. While queso fresco can provide a wonderful flavor, it is also very salty and will leave an aftertaste. While a bit of a salty taste is expected in a mild cheese, this one goes overboard.

If you have never had a quality Gouda or feta, you should give it a try. They are usually very flavorful and do not have a strong salty flavor. In general, I have always liked cotija cheese over most other kinds. There are some exceptions, such as flatbread, but for the most part, I stick with it.

That being said, there is no substitute for real, fresh, local Gouda or even Mexican feta. While I love all three, they are among my most favorites. But even with these fine cheese products, I prefer cotija cheese to most varieties. Cotija cheese in a supermarket should be checked closely before buying.

With all this said, I do recommend giving cotija cheese a try. At the very least, try to steer clear of any aged version. As you probably know, authentic cotija comes from Spain and is made from 100% pure milk. This means that it has absolutely no rennet or gelatin, just milk.

This is the true vintage flavor and most people will notice the distinct aged flavor when opening the bottle. And now, since I have introduced you to my friends and family, I will let you in on a little secret about enchiladas. Did you know that enchiladas can be made with Cotija cheese?

I didn’t know that it was possible until just recently. If you use cotija cheese along with your Mexican enchilada recipes, you will be able to take the enchilada to a whole new level, with a flavor not found anywhere else!