GDT: Le Butthurts de Montreal at YOUR CAROLINA HURRICANES

Navin R Slavin

Fifth line center
Jan 1, 2011
16,369
64,800
Durrm NC
Mmmmmmmm, cheese....

Filet-O-Fish
This was literally the only example of cheese on fish that I could think of.
 

TheReelChuckFletcher

Former TheRillestPaulFenton; Harverd Alum
Jun 30, 2011
10,962
25,009
Raleigh and Chapel Hill, NC
Not those fish tacos, no.

Besides, cotija isn't cheese. I don't know what it is, exactly.

If you can call feta cheese "cheese", then you can call cotija "cheese", as well. The flavors and textures aren't identical, but cow's milk supermarket feta is still a decent emergency substitute for cotija.
 

Chrispy

Salakuljettaja's Blues
Feb 25, 2009
8,763
28,527
Cary, NC
If you can call feta cheese "cheese", then you can call cotija "cheese", as well. The flavors and textures aren't identical, but cow's milk supermarket feta is still a decent emergency substitute for cotija.
Fish tacos with feta sound like something that would be pitched by the actual Paul Fenton.
 

MinJaBen

Canes Sharks Boy
Sponsor
Dec 14, 2015
21,377
82,960
Durm
Not those fish tacos, no.

Besides, cotija isn't cheese. I don't know what it is, exactly.
Seems to be a cheese...



Cotija - Cheese.com

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Cotija is a Hispanic-style cheese named after the town of Cotija in the Mexican state of Michoacán. This hard and crumbly Mexican cheese is made mainly from cow's milk.

When young, it is white, fresh and salty thus bearing immense resemblance to feta cheese. However, with ageing, it becomes hard and crumbly like Parmigiano-Reggiano. Its similarity with Parmesan has earned it the nickname "Parmesan of Mexico". The aged version of Cotija is referred to as "Anejo".

Cotija is made by hand and comes in cylinders with a cust of cream colour. This hard cheese slightly softens when heated but it doesn't melt or change its shape. It is used for grating on salads, soups, casseroles, tacos, tostadas and chilli. In Mexico, it is also widely used to enhance the flavour of many savoury dishes by mixing directly into the casserole or recipe. In the U.S. it is increasingly popular on pasta. It is typically shredded onto cooked foods, also in salads and with fruit.
 
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