I'm from Cotija and my family makes traditional queso Cotija in farms. if you want to know how to do it just come when the feria del queso is here. :)

Thank you pot the recipe, I grew up with my mother making this type of cheese, we made it day by day after milking the cows, and I still keep preparing it that way. Now the way you prepare the curd cheese is very similar to ours, the difference is that we let the cheese dry. Keep up the good work I like your channel.

That's actually one of my favorite cheeses to use with plain tacos like fried potatoes and beans or, one that note just crumbled atop mashed/refried beans or grilled vegetables. Some comment that it can be a bit on the plain side but it's good for what it is.

I live in Los Angeles and this is one of my favorite cheeses. It's amazing on elotes (corn on the cob) and I substitute it for anything I would have otherwise put parmesan on.

Another mexican cheese is "queso de bola" from ocosingo, Chiapas. It has been awarded internationally

Describing this cheese as a cross between feta and parmesan is an excellent way to describe this cheese.

Love being a curd nerd knew right where to go for my next cheese fascination

you brined the cheese. that was your mistake. cotija is not brined. it is salted not brined. brining it without aging it... turned it into basically gouda

This is honestly my favorite cheese. Kinda salty and tangy! Yummm

I doubt I'll ever make cheese, but these videos are oddly satisfying. Subscribed.

This is great on corn on the cob. A bit of mayo, chili powder, the cheese and a bit of lime. So yummy!

Real cotija cheese is made from milk of grass fed cows that ate exclusively from a certain region. My family is from cotija and they make it. It’s like champagne or cognac made in a certain region

it is pronounced "co tee ha" . darn it i miss this cheese so much!

Thank you for making this video. Cotija has always been my absolute favorite cheese. When I was a kid we would go visit where my mother was from, in Veracruz state. Back then this cheese was known as Queso blanco. It was sold wrapped in banana leaves, which imparted a special flavor to the cheese. This cheese is an absolute must for making authentic Mexican food like enchiladas and soft-shelled tacos, as well as bean dishes. Queso fresco just doesn't do it. You need a nice sharp cheese like Cotija.

Thinking about trying this I live 20 miles from the border I buy cojita eat it with..guava paste..salty tart and sweet ..delicious

Hey, I'm from México, this is a great cheese, and the pronunciation is so different. I don't know which word is similar but the "j" is like the "h" in hamster, a little bit stronger, but anyway great video, love this channel.

HEY!!! You made it! I asked for this not too long ago and you said you would look into it. THANK YOU!!! THANK YOU!!!!!

Es de mi ciudad y si si es ciudad desde hace más de 100 años Boom un cora ------>

Watching this while eating a chunk of cotija is the only way to watch it.

Is it bad to say this is my FAVORITE cheese because I actually know what real Cotija cheese tastes like because I am from Cotija!? We have an annual Cotija Cheese Fair in December where you get to taste some delicious Cotija cheeses and mezcal! You can also taste some of our wonderful delicious Raspadas (similar to tostadas but BETTER) and many more delicious foods! My hometown is beautiful! If you get a chance come visit! Arriba Cotija, Michoacan!❤🇲🇽❤

This doesn't look overly complicated! I hope mine turns out like this.

Hello Gavin!! I would love for you to show us how to make Adobera cheese. It is also a Mexican cheese and it is so delicious!!! Regards from Switzerland, we are big fans of your channel!

The pronunciation is closer to co-TEE-hah. But in any case, great video. One of these days I'm going to try making some cheese.

Man, I worry you're going to drop your phone in every time.

Good cheese taste great on enchiladas

Dear Gavin, I love your videos. Congratulations for your amazing job!!

I just found your videos. You are amazing. As a Mexican living in Canada I am going make do all the Mexican cheese 🧀. By any chance would you have the recipes for cincho cheese?

A friend and I are attempting this cheese for the second time. We had a difficult time finding recipes online. We were also curious where you found your recipe as we have several books and it wasn't in any of them. Two recipes that we found online salted the milk first before the rennet was even added! The out outcome was interesting in that the flavor was good but found it too moist and did not crumble as predicted. We also found different recommendations for aging. We are curious about your end product and are hopeful that you share the outcome! We are making right now and after sitting in a warm water bath to keep the curds at temp, they cooled slightly, they were hard and we couldn't get a good horizontal cut. We have a homemade harp similar to yours! Thank you for sharing this video we will share our outcome in about six weeks as you recommended.

Cotija - "koh- tee -ha"... But thank you for this video! Ive been living in thailand and would love to make this here.

Great channel Gavin, seeing your process brought back the memories of seeing my mom and grandma make this cheese back in the day. Pronunciation wise it's closer to co-tee-ha, as someone wrote in another comment. This is quite an interesting cheese since it has several regional variations, where i'm from it's more on the salty side because they're air ripened for a few months, it's not uncommon to see small shop with big 20-30 kg wheels sitting in the open without troubles, other variations are covered in chili powder so they get a red crust and some spiciness. It can be eaten straight out of the mold too. There's another variation called cuajada, for that one the curds are heavily milled with your palms and they get molded in simple pvc rings about half inch thick and around 3 inches in diameter, it tends to drip some whey out, but that's part of it's charm, btw you just press it in the rings with your hands, it doesn't take a huge amount of force it's similar to playing with clay I guess. Cotija and it's variations are the general go to cheese for everyday meals, I would depending on the saltiness (every cheese maker has they're own degree) it is closer to a feta. Try crumbling some over refried beans, i'll add a link to a good recipe for that, but I would skip using epazote, since it isn't common in my area. www.seriouseats.com/recipes/2014/04/perfect-refried-beans.html

"in a quarter of a teaspoon water" That was funny! :-]

Co-Tea-Ha

Chunky and funky...how I like my women

It's an interesting cheese. I bought a huge bag of it at Aldi and couldn't quite figure out what to do with all of it. It would have probably made good taco cheese. Unfortunately it doesn't keep like parmesan does, and I wound up throwing a lot of it out.

hi guys where can I find cheese culture that do international shipping? thx for all the comments

yes! just a bit of a stronger -ha at the end, we actually say -ja (-kha) like the "x" in México love watching your videos! one of these days i'm actually gonna try and make one of the cheeses... lol

This is so interesting. I love this cheese so much

Co-tee-ha

Yes the name of the cheese is cotija, they have la feria del queso every year it’s a great feria, but all the cheese come from all the little villas around it, best cheese in Mexico from these region

Hi. I asked this before but I cannot find my comment. Maybe it never got posted or deleted? I made this cheese and after pressing it was very hard to remove the cheesecloth as it vigorously stuck to the cheese. The cheesecloth even took a little of the cheese with it. Is there a way to keep the cheesecloth from sticking so vigorously to the cheese for easier removal after pressing? Thanks in advance for answering.

so much waiting!!! i want cotija now!!!! hehehehe

you are saying it right ..co-ti- *ja* -> this last bit I think that the best way to get the correct sound is pressing the thickest part of your tongue against the top of your mouth... near the uvula.. and release some air while pronouncing the "a" sound.. --i would love to hear you trying it... cheers mate!!!!!

it goes great with beans btw

this looks intresting i may try some of these mateie,, cheers Hic*

I'd really appreciate it if you would add the finished product/ taste test to your videos. I know it takes sometime for cheese to finish processing, but if you could film how, when, and where you put it away, and when it's ready to be cut into, and consumed, and edit it into all you're already uploaded videos, that would be wonderful & highly appreciated, maybe videos of others sampling it. If you sold cheese, I would absolutely by it from you. Very talented cheese maker

Omg!, whats next? Queso Oaxaca? xD

If you have no way to age it at 55 degrees F how will the cheese be different if you go straight to aging in a vac sealed bag in the refrigerator?

Hi, Gavin. I thought meso cultures went inactive above 95f. If you add them at 100, doesn't that exceed their working temp?

Can one use Himalayan salt instead of iodized salt?

Gavin, favor indicar el peso final para calcular el rendimiento de la leche. Gracias.

good job sir!

Hi Gavin, I was looking for and explanation on the different Mesophilic cultures. I live in USA and I’ve tried finding the mesophilic cultures suggested in your recipes but the numbers are different over here. I want to start making cheese but I want to use the right ingredients. Could you give me some suggestions please. By the way, I was thinking in ordering the products for cheese making at Amazon.com Thank you in advance. Jess M.

Hey, nice!I love Cotija cheese, it's a classic. I'm curious as to know what do they do to make the exterior be a bright orange color? Do you know what do they put on the cheese to have that colored crust? Thanks for the video!

Saludos yo soy de Cotija mich

I don't have a dedicated cooler to use for cheese. Any nice cheese than can be matured at either 18-20º or at 4-5º?

Great video and explanation. Please, can you inform the final weight of this cheese? Thank you

Non wonder cotija cheese is hard to get in the Bay Area cause it takes so long to make

Is it from the grey cup you pour the full gaschat in the water jugg?

My wife doesn't watch my KZfaq videos because she has her own that she watches. Well, she is from Mexico and when I was showing her your channel, she went craze when she saw the title to this video. I have watched your videos because I thought it might be fun to try and make a cheese one day. Well she has been begging me to make this cheese because she loves it. I guess I will be making cheese sooner than I thought. Thanks for all your videos, they are very interesting and informative. I do have a question about the milk. I live in a very small farm town and do not have access to milk except in the super markets. What would be the best option for me? I always buy whole milk but it has been processed. Can I add anything like Half/Half or Heavy whipping cream a.k.a. Double cream to it?

Dear Gavin Do you have taste tests for the Caerphilly cheese you did and there ate quite a few other taste tests ive been looking for and cant find them.

I just recently started watching your videos and was wondering, if one was to try and find a place to buy the cultures for the making of cheese where would be a good place to look.

man, super unnecessary to hold your phone right over the pot

Have you ever made brie before? Also nice job :)

Awesome!! Thank you!

Can you show us how to make drunken cow cheese?

Alguna reseta de pan con queso cotija,,alguien puede ayudar,,gracias.

thumbs up👍

G'day mate Queso Cotija (coti ha) see if this help you gracias catch you later

Coh-teh-ha cotija

The curds seemed to be a bit moist, was that intentional?

It look like you are using too many ingredients maybe because the milk look like water But you can just let the cheese get dry

How does it turn feet elly

How do you do the brine solution?

It's not ""coteeya" its " cotee-ha"

2weeks in vacuum pack,in what temperature sir??

Pronounced Cotija - accent on the i.

Koh tee ha

Did you like it? (:

Can you use goat milk?

It's pronounced cotiHa, with a guttural j.

It’s pronounced co-TEE-ha.

Does it matter if the milk is raw or should I pasteurize first?

best is from actual cotija michoacan how the cows it makes it better

The music came off as rather french... maybe a more Mexican theme would have been more welcome. Great video either way. I want to try this cheese!

Hey Gavin.....nothing as comfy as sweat pants and crocs eh? :)

Where did ancient Mexicans get rennet and calcium chloride and those other ingredients!? To make this delicious cheese.

co hee ta or co tee a not sure

no rationales y?????

co TEE ha

lol j = h in spanish lol cotiha

Quien quiera queso realmente de cotija no ay como aquí tonino el mejor queso cotija yo e mandado ala unión americana solo asiéndolo llegar por 3 días maximo 5 y calidad y más de 5 kilos no menos por que el trasporte es un poco costoso pero seguro DHL Express por que como es alimento tiene que se rápido saludos desde cotija quien guste con confianza le hago el favor

Once you figure out the eccentrities, Spanish is probably one of the easiest languages to pronounce.

The pronunciation is Coo-- tee---jaa

Wipe your phone's screen.

You are not pronouncing right.

Tu elaboración no está mal pero el queso jamás será el mismo desde el alimento de la vaca tiene que ver

ummmmmm.... No