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.
Since, Cotija cheese is very salty, strongly flavoured, firm and does not actually melt, it is used for grating on salads, soups, casseroles, tacos, tostadas and chili. In Mexico, it is also widely used to enhance the flavour of many savory dishes by mixing directly into the casserole or recipe.raditionally, Cotija cheese was made with raw milk aged for three to twelve months. But the commercial productions add an enzyme to speed up the ripening process. This need for acceleration gives the commercial produce a slight change in flavour compared to the artisanal variety.