Cotija is a traditional Mexican pressed uncooked cheese that is often made in the mountains. Actually, the cheese draws its name from the town of Cotija in Michoacán. When young, Cotija has the texture of Feta. But as it matures, it becomes more like Parmesan. Read on to discover the nutrition facts for Cotija cheese.
SEE ALSO: Nutrition facts for popular world cheeses in The Cheese Wanker’s index →
Country of origin
Mexico
Type of Cheese
Milk
Cow
Examples
Cotija de Montaña, Queso Cotija, Cotija Añejo
Safe
Keto Diet, Lactose Intolerance, Pregnancy
Avoid
Milk Protein Intolerance, Low Sodium Diet
Nutrition Facts Summary for Cotija Cheese
Due to its high fat and low carbohydrate contents, Cotija is a great cheese for people following a ketogenic diet. Moreover, like other pressed uncooked cheeses, Cotija has low to no detectable levels of lactose. As a result, even the most sensitive lactose intolerant cheese lovers tend to be able to digest this Mexican cheese comfortably.
All commercial versions of Cotija are made with pasteurised cow’s milk. This fact, combined with its low moisture content and lack of rind, make Cotija safe to eat during pregnancy. However, due to its very high sodium content, this pressed cheese is not suitable for people who have high blood pressure and are on a low sodium diet.
References
All the advice relating to what cheeses you can eat during pregnancy in this article is based on the recommendations by health authorities in Australia, the UK and the USA. If you are unsure about what you can or cannot eat, please consult your doctor.
Australia – FSANZ
United Kingdom – NHS
United Sates of America – FDA
