Lately, it seems like every recipe I see online and feel like making has Cotija in it. The corn dishes, in particular, appeal to me.* If I make the crumbly, salty cheese now, it will be ready for corn season here in New England. The question is – what recipe to use? It’s been 12 years since we last posted a recipe for Cotija (click
Making Cotija (Mexican Parmesan)
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