Are you confused about whether queso cotija and parmesan cheese are the same? Well, you are not alone.
Many people think that these two cheeses are interchangeable, but that is not entirely true. In this article, we will compare and contrast queso cotija and parmesan cheese to help you understand their differences.
Background Information
Both queso cotija and parmesan cheese are hard, salty cheeses that originated from two different parts of the world. Queso cotija is a Mexican cheese that comes from the town of Cotija in the state of Michoacán. On the other hand, parmesan cheese is an Italian cheese that hails from Parma in northern Italy.
Flavor
While both cheeses have a salty taste, they differ in flavor. Queso cotija has a tangy and slightly sour taste with a crumbly texture.
It is often used as a topping for dishes like tacos, salads, and soups. Parmesan cheese, on the other hand, has a nutty and buttery flavor with a hard texture that makes it perfect for grating over pasta dishes like spaghetti or lasagna.
Texture
As mentioned earlier, both cheeses have different textures. Queso cotija has a crumbly texture that makes it easy to sprinkle over dishes. Parmesan cheese has a hard texture that requires grating before use.
Cheese Making Process
The process of making queso cotija involves curdling milk with rennet or vinegar and then draining off the whey. The curds are then molded into round shapes before being salted and dried for several weeks.
Parmesan cheese is made by heating cow’s milk to around 33°C before adding rennet to coagulate it into curds. The curds are then cut into small pieces and heated to remove any remaining whey. The cheese is then molded and salted before being aged for up to two years.
Usage
Queso cotija is often used as a topping for dishes while parmesan cheese is a versatile cheese that can be used in various recipes. Parmesan cheese can also be grated over salads, soups, and pasta dishes.
Conclusion
In conclusion, queso cotija and parmesan cheese are not the same despite their similarities in texture and saltiness. Queso cotija has a tangy flavor with a crumbly texture while parmesan cheese has a nutty flavor with a hard texture that requires grating before use. Both cheeses have different uses in different cuisines, and it’s essential to understand their differences when cooking.
So the next time you’re at the grocery store, remember that queso cotija and parmesan cheese aren’t interchangeable, but you can use them in various recipes depending on your preference!