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Cotija is a crumbly, salty Mexican cheese used as a topping or ingredient in various dishes.

Cotija does not melt well; it stays crumbly even when heated, making it ideal as a finishing touch to dishes.

Keep cotija cheese refrigerated in an airtight container, and use it within a week or according to the package instruction.

Once opened, cotija cheese typically lasts about a week in the refrigerator when properly stored.

Cotija is not lactose-free, but aged cotija tends to have lower lactose content than fresh cheeses.

Cotija is great on tacos, elotes, chilaquiles, salads, refried beans, enchiladas, and soups.

Most cotija cheese is made with animal rennet, so it may not be suitable for vegetarians. Check the label to be sure.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Cotija is often crumbled over tacos, salads, elotes (Mexican street corn), soups, and enchiladas for a salty flavor boost.

While similar in texture and saltiness, cotija has a unique flavor. Feta can be used as a substitute, but the taste will be slightly different.

Yes, you can freeze cotija cheese. Wrap it tightly to prevent freezer burn; thaw in the fridge before use.

Feta, parmesan, or queso fresco can be used in place of cotija, though the flavor and texture may differ.

To crumble cotija, simply use your hands or a fork to break it into small pieces.

Cotija can be served cold or at room temperature, but crumbling and flavor are both easier at room temperature.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Aged cotija can be easily grated for a parmesan-like texture, while fresh cotija is usually crumbled.