Other names: queso anejado
Cotija is a Mexican cow's milk dry grating cheese similar to Parmesan. In the U.S. you may find a fresher, softer version, similar to Feta but in Mexico this salty cheese is typically aged at least 100 days. The aged version is referred to as "anejo". This is not a cheese you would add to your cheese board but you would typically use it crumbled or grated over tacos, beans, soups or casseroles. Cotija is named after the Mexican city of Cotija, Michoacán.