{"id":3781,"date":"2022-05-27T11:15:26","date_gmt":"2022-05-27T03:15:26","guid":{"rendered":"https:\/\/www.alienrecipes.com\/?p=3781"},"modified":"2022-12-22T15:05:12","modified_gmt":"2022-12-22T07:05:12","slug":"cotija-vs-paneer-everything-you-need-to-know","status":"publish","type":"post","link":"https:\/\/www.alienrecipes.com\/cotija-vs-paneer-everything-you-need-to-know\/","title":{"rendered":"Cotija Vs Paneer: Everything You Need To Know"},"content":{"rendered":"\n

With the diverse range of cheeses to choose from, one can often get confused with the number of cheese names and how they differentiate from each other. As one of the most popular cheese-filled delights in both Mexico and India, cotija vs paneer becomes an obvious comparison.   <\/p>\n\n\n\n

What Is Cotija? <\/strong><\/h2>\n\n\n\n
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Cotija is a crumbly and tangy cheese that finds its roots in Cotija, a small town in Mexico. Since cotija cheese is crumbly in texture and does not melt, it is usually used as a garnish for popular Mexican dishes like beans, tacos, enchiladas, and tostadas. <\/p>\n\n\n\n

The salty flavored cheese is available in two options\u2013fresh cotija and aged cotija. While the fresh cheese is soft and crumbly in texture, the aged version is relatively salty and much harder. Fresh cotija cheese can be compared to feta cheese in terms of its taste and texture, while aged cotija cheese is similar to parmesan or romano. <\/p>\n\n\n\n

Cotija cheese is usually derived from white cow\u2019s milk and is thus used as a topping in most foods.  <\/p>\n\n\n