User:Warrix1218/Cotija cheese

Cotija Cheese
Cotija Cheese is a Mexican dairy product made in Cotija de la Paz, Michoacán, Mexico which is where it gets its name. Made between the summer and fall season seasons; this cheese is made with milk from local cattle and is salted before the fermentation process. The manufacturing process of most cheeses in Mexico are still rustic and traditional. Similar to the manufacturing process that was used upon its invention. After several months of fermentation Cotija Cheese becomes rough in texture and has a distinct, pungent smell that makes Cotija Cheese identifiable. Due to the traditional means of production of dairy products in Mexico some dairy products have a conflicting shelf-life which leads to earlier expiration. However, some studies suggest components in the fermentation of Cotija Cheese is a natural preservative that can extend the shelf-life of Cotija Cheese and other food products as well.

Food-Borne Diseases And Cotija Cheese
There are studies that suggest that Cotija Cheese can be used to target specific bacteria to help increase shelf-life and prevent the spread of food-borne disease. The manufacturing process of most cheeses comes with the benefit of extended shelf-life. However, like most dairy products Cotija Cheese is not immune from contamination. In some rare cases there is an infectious pathogen that can infect humans. This pathogen originates from infections found in the cows used in the manufacturing of Cotija Cheese. There are also certain enzymes found in Cotija Cheese that can be used in the prevention of food-borne diseases. With most cheeses there are good and bad bacteria. There are bacteria that can harm humans when ingested and other bacteria that actually fights against the harmful bacteria. There is abundance of this "Anti Bacteria" produced in the manufacturing process of Cotija Cheese. There have been scientific studies conducted to isolate this "Anti Bacterial Enzyme" to combat the spread of food-borne diseases such as the various strains of E.coli.

Famous Dishes
Cotija Cheese has been used in Mexican cuisine for years and has been used to make some of the most famous dishes in Mexico. Some of which include Mexican Street Corn. Mexican Street Corn or "Elotes" is a corn on the cob styled, hand held food, that is made with several different spices and primarily a health spread of Cotija Cheese. Cotija Cheese is also present in Pambazos which is another street food that can be found throughout Mexico that is mostly eaten for breakfast or dinner. Pambazos are a sandwich style food that is typically potato and chorizo filled. Often time Cotija Cheese is used in its natural state as a crumble to spread over several dishes including Frijoles Refritos, Tlacoyos, and, Huaraches.