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Queso Cotija / Añejo hard cheese for grating from Käserei Südamerika 250g

€6,39
Unit price€25,56 / kg
Tax included Shipping calculated at checkout.

Get your cheese grater ready! Queso Cotija (also known as Añejo) has a harder and crumbly consistency. It is made from cow's milk and is widely used in Mexico. So firm and crumbly, it is perfect for sprinkling over your dishes such as enchiladas, tacos or bean purée. Its salty and intense flavor gives your dishes a special touch.

Use the cheese as a topping for salads or for gratinating or mixing into stews and sauces. Authentic in its production according to traditional Mexican methods, Queso Cotija offers an unmistakable taste and great quality, like virtually all products from the South American cheese dairy. The cheese dairy has been producing in Germany since 2003 and has become an important producer for the Latin and South American community here. Incidentally, the cheese is named after the town of Cotija in Michoacán.

Please note that this product is delivered chilled and should either be consumed quickly at home or stored in a cool place. Freezing is also possible for a longer shelf life.


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Product details

Shipping and delivery time

In Germany approx. 1-3 working days, to other EU countries approx. 3-7 days delivery time. Products stored in refrigerator or freezer temperatures are shipped only from Monday to Thursday or max. two days before weekends extended by holidays. For further information please read our Shipping terms. Digital goods are usually shipped directly after payment.

Ingredients

- Raw cow's milk
- Iodized table salt
- Rennet

Nutritional values

Nutritional values per 100g
- Energy 1090 kJ / 263 kcal
- Fat 21.17 g
of which saturated fatty acids 14.8 g
- Carbohydrates 3.8 g
of which sugar 2.7 g
- Protein 14.2 g
- Salt 2.15 g

Allergens

Contains milk

Recipe

Suitable for salads, bean puree or enchiladas as a topping or for gratinating casseroles.

Tips

Freeze at -18°C for a long shelf life
Once defrosted, store in the fridge and consume within 1 week.

More recipes and tips on the blog

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