Hispanic-style cheese named after the town of Cotija in the Mexican state of Michoacán. This hard, granular Mexican cheese is made mainly from cows milk. When young, it is white, fresh and salty with similarities to feta cheese. Aged Cotija becomes hard and crumbly like Parmigiano-Reggiano. Its strong, salty flavor is suited for use as a topping or for mixing into sauces.