Skip to page content

Go All in on Fall Flavors​

Shop Fall​

Go All in on Fall Flavors​

| Shop Fall​
0

Queso Campesino Cotija Round

Queso Campesino Cotija Round
Queso Campesino Cotija Round
Queso Campesino Cotija Round
Queso Campesino Cotija Round
Queso Campesino Cotija Round
Queso Campesino Cotija Round
Queso Campesino Cotija Round
Queso Campesino Cotija Round
Queso Campesino Cotija Round

Queso Campesino Cotija Round
Queso Campesino Cotija Round
View similar products
  • Pasteurized
  • Microbial Rennet
  • Cow Milk
  • by Queso Campesino
  • United States
  • Approachable
    Adventurous
  • Soft
    Hard

A few crumbles of Cotija can add a salty tang to any dish. Queso Campesino, which makes traditional Mexican cheeses out of Denver, Colorado, creates one of our favorite versions. Depending on age, cotija can range from fresh and mild to dry and punchy. This one is more on the aged side, but it retains a moist crumble and notes of fresh buttermilk. There’s bold flavor in every bite, so sprinkle over enchiladas and charred corn, or swap for parm in your next pasta with Schaller & Weber Andouille.

“My Taco Tuesdays have definitely improved since I started adding Cotija to the mix. It kicks up the flavor of tacos, burritos, and even a simple bowl of black beans.”
Murray’s Cheesemonger, Bleecker Street – New York, NY
Pasteurized Whole Milk, Cheese Culture, Salt, Enzymes.
  • Sometimes referred to as the parmesan of Mexico, Cotija is named for Cotija de la Paz, a city in Michoacan.
  • It’s likened to parm and feta because of its crumbly texture and salty bite. It can range from soft and crumbly to dense and hard depending on age.
  • This version is aged, but is still able to be easily crumbled. It’s not quite as salty as some cotijas, but it definitely packs a punch.
  • Cotija will soften with heat but won’t melt. It’s best for sprinkling over dishes that could use a salty, lactic finish.
  • Queso Campesino was started in 2001 by Gabriel Robles, a Mexican-born resident of Denver, Colorado, who wanted to make authentic, high-quality Mexican cheeses in the United States.
  • He hoped to appeal to Hispanic and non-Hispanic consumers alike by bringing the unique flavors and incredible versatility of Mexican cheese to the American market.
  • Queso Campesino translates roughly to countryman’s cheese, reflecting the company’s commitment to capturing the specific flavors of the cheese’s origins.
  • Their cheeses are made with whole cow’s milk, sourced from local dairies when possible. Their milk suppliers commit to standards around ethical treatment of animals.
Family Owned

Pairing Recommendations