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With 400 years of tradition and named after the Mexican town of Cotija de la Paz in the state of Michoacan, Cotija is one of the most popular cheeses in Mexico. Dry in texture and aged perfectly to assure a robust flavor, Cotija is the only choice crumbled over refried beans, soups and salads... but don’t stop there. Similar to Parmesan cheese, Cotija has many uses. Whether it’s for a savory César Salad with cheese croutons or Roasted Ears of Corn dipped in crema and crumbled Cotija or even sprinkled and toasted for a delicious Grilled Ham & Cheese on Toasted Cotija Cheese Bread, you will not be disappointed. If you are looking for a lively garnish or a robust taste to enhance the flavor of your favorite meal then Cotija is the cheese of choice for you! On Nov/2006 Cotija Cheese wins the prize Cheese of the Year on last Cremona International Festival over more than 500 participants from around the world. Cotija Cheese Types Exist two types of Cotija Cheese in basis of his consistence and characteristic to cut: a) Tajo Cheese: which at cut don't fall into pieces, at cut the walls maintain his position by his minor salt content and bigger fat content on his total. b) Grain Cheese: It fails into pieces at cut, by his bigger salt content and bigger soft substance.