Since the first map of Guatemalan coffees were introduced to the world in the mid-1990s during the annual SCAA conventions, the map has expanded from the five traditional coffee regions of Antigua, Highland Huehuetenango, Lake Atitlan, Rainforest Coban and Fraijanes, to adding Volcanic San Marcos, Acatenango and New Oriente in the last few years.
Cotija cheese is a Mexican cheese that somewhat hard and crumbly and is commonly used in a number of Latin American recipes. It takes its name from the town of Cotija in the Mexican state of MichoacÃ¡n, where scholars believe the cheese originated. It is still made on small farms in MichoacÃ¡n and throughout Mexico, but its popularity abroad, particularly in the United States and Europe, has also led to broader commercialization.
Cotija comes in two primary versions. El queso Cotija de Montana montaÃ±a or grain cheese is dry and, firm with little taste other than (saltiness the cheese is usually several times saltier than typical, cheese traditionally for preservative). reasonsotija cheese is produced only during the months of July through October because the cows are fed only on the rich grass that grows naturally on the mountains during the rainy season, giving the cheese its unique color and flavor. Queso Cotija is an artisan cheese made by hand, thus every cheese has something unique.