Añejo cheese vs Cotija
Añejo cheese
Facts
- Texture
- Hard
- Type
- Pressed
- Rind
- No rind
- Country
- Mexico
Añejo cheese is a firm aged cheese from Mexico. The Spanish name means aged, and it marks a fresh curd that has been kept until it dries. The paste is pale, salty, and crumbly while it is still losing moisture, then harder and easier to grate once it dries further. Many pieces are rolled in paprika or chile, which turns the outside red or orange. The interior stays white.
Cotija
Facts
- Milk
- Cow
- Texture
- Hard
- Type
- Pressed
- Rind
- No rind
- Country
- Mexico
- Place
- Cotija, Michoacán
Cotija is a Mexican cow's-milk cheese named for the town of Cotija in Michoacán. Aged Cotija is dry, salty, and crumbly.