Cotija Cheese
Also known as: Cotija
Aged Cotija is a hard, salty cheese providing protein, calcium, and saturated fat with high sodium. Pasteurized commercial Cotija is safe; FDA repeatedly warns about Listeria/Salmonella outbreaks linked to soft/queso fresco/cotija made from unpasteurized milk – pregnant women and immunocompromised should choose pasteurized varieties only.
What it is
Aged Mexican cow's-milk cheese, salty and crumbly; named for Cotija de la Paz, Michoacán.
Garnish/topping cheese; flavor.
Why it's flagged
- Listeria/Salmonella risk in raw-milk versions
- high sodium
- saturated fat
What regulators actually say
"Soft cheeses made from unpasteurized milk... pose a particular risk because harmful bacteria, including Listeria, can grow in them, even when they are properly refrigerated."
"Standards of identity for cheeses and related cheese products."
Regulatory status
United States — FDA
Cheese standards at 21 CFR Part 133; raw-milk cheese must be aged ≥60 days (21 CFR 133.182).
European Union — EFSA
Whole food; raw-milk cheese rules under EU 853/2004.
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