It is a salty, semi hard cheese reminiscent of feta but to me also had some of the nuttiness of Parmesan. It is a delightful cheese that is great on its own but also perfect for tacos, sprinkled on enchiladas, and tostadas.
I garnished it with pepitas, minced dried chili and olive oil.
I should have had a Mojito to go with my Cotijo but I paired it with a Lanikai Sunset, a mixture of fresh guava juice and prosecco.
The dish I made with the cheese is a basic Potato Gratin. The recipe is really easy.
Slice potatoes really thin, place in baking dish, cover half way with heavy cream, salt and pepper and add a little thyme, crumbled cheese and top potatoes, dab with butter, Bake until potatoes are fork tender and top is golden brown.
Thinking of cheese to choose next, any suggestions?