cojita cheese

In article <[email hidden]>,

Jude said:

Have any of you used this?

Cotija?

http://www.mexconnect.com/mex_/recipes/puebla/kgqueso1.html

--
Dan Abel
[email hidden]
Petaluma, California, USA

Dan Abel said:

Cotija?

http://www.mexconnect.com/mex_/recipes/puebla/kgqueso1.html

Dan,

Interesting link overall about Mexican cheeses! I know several but
there were quiet a few I was unfamiliar with. Thanks. I'll use it again
for sure!

Mine appears to be made from cow's milk (ingredient list simply says
'pasteurized milk'😉 rather than goat's milk, though.

BUT, It didn't give me a lot of new ideas/info about cojita. I already
used it in my salad! And I'm pretty sure I've had it over beans, too.

I'll make a pot of mixed black and pinto beans later this week, to be
served with the cojita, brown rice, scallions, cilantro, chopped
avocado, and flour tortillas on the side. And these (actually somewhat
sweet & flavorful) strawberries that look nice and ripe.

But I'm still wondering if people have done anything creative with it
or used it as a sub for parmesan.

Cojita quiche? Cojita pasta? Cojita bruschetta? Cojita topped garlic
bread? Creamy cojita salad dressing?

Jude said:

Have any of you used this? I've heard of it and I think seen and maybe
even eaten it, but they just began expanding the "mexican" section of
my local grocery, and I decided to try some. I was a little thrown by
the description "Mexican style parmesan cheese" though!

I like trying Mexican cheeses. I just tell them what I'm looking
for... so I've never bothered to memorize what's like what.

From http://www.texmextogo.com/november_2003.htm

Asadero Cheese: mild, firm cheese molded into a log and sold sliced.
Similar to a Provolone cheese, it melts well and used in dishes such
as quesadillas, and nachos. Perfect on a hamburger or a sandwich as
well.

Cotija Cheese: firm, salty cheese, similar to a Feta cheese. Used
especially when crumbled over soups, salads and beans. Cojita Anejo is
another version of Cojita that has been aged for a longer period of
time.

Enchilado Cheese: dry, crumbly white cheese with a coating of mild red
chili or paprika which adds a spicy flavor. Crumble over Mexican food,
soups and salads. Try this one over tostadas!

Panela Cheese: mild, moist cheese with a sweet, fresh milk flavor.
Texture resembles fresh Mozzarella but does not melt when heated. Use
in sandwiches, salads and with fruits. Cut in cubes and add to beans
or chili just before serving.

Queso Fresco: soft, moist with a mild, salty flavor. It is the most
popular Mexican cheese, also known as Queso Ranchero. It does not melt
when heated but rather used as a topping or filling in cooked dishes.
Use as a filling in crepes, crumble on to rice or re-fried beans, cube
into soups, chilis or stews and add to steamed vegetables.

Queso Blanco Fresco: firm, moist cheese used in cooked dishes. Often
fried because it holds its shape under heat. Or crumble it over
fruits, beans, salads or serve as a snacking cheese.

Queso Blanco: mild, creamy white cheese similar to Cheddar or Jack.
Used in sauces, blends beautifully with peppers and chilis.
--

Practice safe eating. Always use condiments.

In article <[email hidden]>,

Jude said:

But my question is, can cojita reallty be used in place of parmesan?
(The green-can kind, that is). I'd like to try it on popcorn, for one
thing, but I'm curious if it would sub on pasta as well. The 32-oz bag
of cojita was $4.99, whereas the 16-oz green can costs $2.99. Thus,
cojita would save me a buck or so.

It's more that parmesan would work in place of cotija, in my opinion.
I've cooked several Mexican dishes that call for cotija, and it is a
dry, salty, kind of nutty cheese, but I wouldn't use it on pasta with an
Italian style sauce.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Jude said:

Dan Abel said:

Cotija?

http://www.mexconnect.com/mex_/recipes/puebla/kgqueso1.html

Dan,

Interesting link overall about Mexican cheeses! I know several but
there were quiet a few I was unfamiliar with. Thanks. I'll use it again
for sure!

Mine appears to be made from cow's milk (ingredient list simply says
'pasteurized milk'😉 rather than goat's milk, though.

BUT, It didn't give me a lot of new ideas/info about cojita.

CoTIJA!

It comes in a can (and bags?)? Scarry. Cotija should be round
and flat, like a slab of provalone.

-sw

"Jude" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Have any of you used this? I've heard of it and I think seen and maybe
even eaten it, but they just began expanding the "mexican" section of
my local grocery, and I decided to try some. I was a little thrown by
the description "Mexican style parmesan cheese" though!

Quoted message said:

Any other ideas/suggestions on how I should use it?

The hispanic market down the road (3 blocks away) sells 3-4 brands, plus
what they have in the meat section. I've used it to make quesidillas...with
a slight sprinkle of zatar.

Harriet & critters

Ranee Mueller said:

It's more that parmesan would work in place of cotija, in my opinion.
I've cooked several Mexican dishes that call for cotija, and it is a
dry, salty, kind of nutty cheese, but I wouldn't use it on pasta with an
Italian style sauce.

Regards,
Ranee

Thanks....that's exactly the kind of info I was looking for.

It was especially delicious in the salad, though. Southwest-style
caesar will be a new staple around here - at least til I finish the 2
lbs of cojita!

Ranee Mueller said:

It's more that parmesan would work in place of cotija, in my opinion.
I've cooked several Mexican dishes that call for cotija, and it is a
dry, salty, kind of nutty cheese, but I wouldn't use it on pasta with an
Italian style sauce.

Regards,
Ranee

Can yuo tell me what dishes you've cooked with it, or share
recipes/links? TIA.

Steve Wertz said:

It comes in a can (and bags?)? Scarry. Cotija should be round
and flat, like a slab of provalone.

It's in a bag, powdery, like the paremsan that comes from Kraft in the
green can. This is in a large plastic ziploc-type bag.

Jude said:

Quoted message said:

It comes in a can (and bags?)? Scarry. Cotija should be round
and flat, like a slab of provalone.

It's in a bag, powdery, like the paremsan that comes from Kraft in the
green can. This is in a large plastic ziploc-type bag.

Ewww. Amazing they could find a market for this stuff.

-sw

Jude said:

It was especially delicious in the salad, though. Southwest-style
caesar will be a new staple around here - at least til I finish the 2
lbs of cojita!

A couple of us have tried to point out, unsuccessfully, that it's
"CoTIJa" cheese, not "Cojita".

-sw

In article <[email hidden]>,

Jude said:

Can yuo tell me what dishes you've cooked with it, or share
recipes/links? TIA.

Aside from topping tacos and enchiladas with some crumbled, I've made
a casserole with chayote squash and roasted corn and poblanos that used
it. Rick Bayless' book Mexican Kitchen has a lot of good ideas in it.
You should be able to get it from your library.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Steve Wertz said:

Jude said:

It was especially delicious in the salad, though. Southwest-style
caesar will be a new staple around here - at least til I finish the 2
lbs of cojita!

A couple of us have tried to point out, unsuccessfully, that it's
"CoTIJa" cheese, not "Cojita".

-sw

Your point is? Why is this a helpful comment and not just a waste of
bandwidth? (geesh, remember that phrase? lol)

Ranee Mueller said:

In article <[email hidden]>,

Jude said:

Can yuo tell me what dishes you've cooked with it, or share
recipes/links? TIA.

Aside from topping tacos and enchiladas with some crumbled, I've made
a casserole with chayote squash and roasted corn and poblanos that used
it. Rick Bayless' book Mexican Kitchen has a lot of good ideas in it.
You should be able to get it from your library.

Now THAT sounds like just the kind of thing we like round here! I'll
get by the library next weekend. Thanks, Renee!

Jude said:

Steve Wertz said:

Jude said:

It was especially delicious in the salad, though. Southwest-style
caesar will be a new staple around here - at least til I finish the 2
lbs of cojita!

A couple of us have tried to point out, unsuccessfully, that it's
"CoTIJa" cheese, not "Cojita".

-sw

Your point is? Why is this a helpful comment and not just a waste of
bandwidth? (geesh, remember that phrase? lol)

One would think, Jued, that you think speling is unimportant.

Mavis Beacon said:

Quoted message said:

Quoted message said:

A couple of us have tried to point out, unsuccessfully, that it's
"CoTIJa" cheese, not "Cojita".

-sw

Your point is? Why is this a helpful comment and not just a waste of
bandwidth? (geesh, remember that phrase? lol)

One would think, Jued, that you think speling is unimportant.

Yeah, well, this is usenet. Spelling counts in real life only. (I'm a
teacher. I grade spelling all day. F*** grading it when I'm trying to
relax at home.) Obviously, people got my point. The ones who are
actually interested in the point more than the nit-picking, that is.

"Jude" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ranee Mueller said:

In article <[email hidden]>,

Jude said:

Can yuo tell me what dishes you've cooked with it, or share
recipes/links? TIA.

Aside from topping tacos and enchiladas with some crumbled, I've made
a casserole with chayote squash and roasted corn and poblanos that used
it. Rick Bayless' book Mexican Kitchen has a lot of good ideas in it.
You should be able to get it from your library.

Now THAT sounds like just the kind of thing we like round here! I'll
get by the library next weekend. Thanks, Renee!

DH Friday checked out for me: Rick Bayless "Mexican Everyday"
'Easy Full-Flavored-Tradition-packed.'
The recipes look wonderful. It says that it is from the fourth season of the
PBS series - " Mexico - One plate at a time" which I had been watching, but
the HDTV tuner had to go back for repair for the 3rd time!

Dee Dee - who just had a fried plantain earlier (slightly fried in coconut
oil - so fragrant), black beans, broccoli & cauliflower, & home-made naan
which was quite good with the Mexican flavored food. Sorry, no Dos-[censored]
(However, you spell it!)

In article <[email hidden]>,

Jude said:

Steve Wertz said:

Jude said:

It was especially delicious in the salad, though. Southwest-style
caesar will be a new staple around here - at least til I finish the 2
lbs of cojita!

A couple of us have tried to point out, unsuccessfully, that it's
"CoTIJa" cheese, not "Cojita".

-sw

Your point is? Why is this a helpful comment and not just a waste of
bandwidth? (geesh, remember that phrase? lol)

Because when you try to do a web search on cojita you won't get a very
good response (although you will get a bunch of hits on sites for other
people who don't know how to spell), whereas if you look for cotija you
will get much better information.

--
Dan Abel
[email hidden]
Petaluma, California, USA

Bob Terwilliger said:

Spelling matters if you're using a search engine, doesn't it? I really
don't understand your attitude. Your tone indicates that you're irritated
by the fact that someone pointed out the correct way to spell "cotija."
Of course, maybe your irritation will lead to improvement: The minute you
let it under your skin, then you'll begin to make it better. (Corrupted from
"Hey Jude," by the Beatles.)

Actually, I'm bugged because he was SNOTTY in the way he pointed it
out. He coulda said, "hey, do you know that's spelled like this?"
rather than saying DUH, look at the dumb who doesn't even notice the
capitals I put to correct her spelling.

I can tell you that the brain will read things the way it THINKS they
are written, so my brain continues to read 'cojita' for the first few
posts. That's why we teach kids to get someone else to edit their work
- you can re-read something you've written a dozen times and not catch
missing words, spelling errors, etc, because your brain knows how you
wanted it to be written, so it perceives it that way.

I noticed the spelling when I went back to the mexican cheese website
to read some recipes for other stuff. My silly fingers, however, kept
typing it the way I thought it was initially.

My point is that if he had nicely said something, I coulda had a DUH
moment myself. But it's kinda rude to say you've tried to point it out
unsuccessfully when nobody's actually just POINTED IT OUT!

<<frustrated, coulda easily been told this straight up insteada around
the bush.
Jude