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I had 2 bad and one excellent experience with cotija cheese. The bad versions

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Joined: Dec 12, 2005


Posted to Thread #29579 at 12:42 pm on Apr 22, 2017

(tasted bitter and slightly sour) were from a Walmart in Orlando that has a huge hispanic food section and the other was from an organic market in Orlando.

After those two I decided it wasn't worth wasting the money because I assumed that was how the cheese was supposed to taste. I don't like 90% of blue cheeses for that reason. I typically used a mix of parmesan and any cheese that melted gently (not mozzarella-ish).

Then I found it in an Asheville Whole Foods and finally tasted why it is used. When proper, it has a nice clean slightly sharp taste. On the other hand, it cost $15. Not sure I'll go through all the effort again since I won't know what I'm getting based on 33.3% success rate.

To be honest, the best addition I've made to this dish is Yukon gold potatoes, pre-cooked, chilled, diced to no bigger than 1", sautéed in butter until crisp and then added to the final mixture. But then I'm a of home-fry kind of gal.

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