If you're a fan of Cotija Queso Seco, you might be curious about its calorie count. Well, 1 oz (28 g) of Cotija Queso Seco contains 100 calories.

But, there's more to this cheese than just calories. Let's dive into the nutritional content and health benefits of Cotija Queso Seco.

In this article, we'll also cover the serving size, ingredients, ways to use, potential drawbacks, best way to store, origins, and popularity of Cotija Queso Seco in Mexican cuisine.

The calorie count in Cotija Queso Seco

As mentioned earlier, 1 oz (28 g) of Cotija Queso Seco contains 100 calories. This may not seem like a lot, but it's important to keep in mind when watching your calorie intake. It's also worth noting that the calorie count can vary depending on the brand or type of Cotija cheese you're consuming.

The nutritional content of Cotija Queso Seco

In addition to calories, Cotija Queso Seco also provides some nutritional value. One ounce (28 g) contains 8 grams of fat, 6 grams of protein, and 1 gram of carbohydrates. It's also a good source of calcium, providing 10% of the recommended daily value in one ounce. However, it's important to keep in mind that Cotija Queso Seco is a high-fat and high-sodium cheese, so it should be consumed in moderation.

The health benefits of Cotija Queso Seco

While Cotija Queso Seco shouldn't be considered a health food, it does provide some health benefits. Calcium, which is found in Cotija Queso Seco, is important for bone health and muscle function. Additionally, protein helps to build and repair tissues in the body. But, as mentioned earlier, Cotija Queso Seco is high in fat and sodium, so it should be consumed in moderation and as part of a balanced diet.

The serving size of Cotija Queso Seco

One serving size of Cotija Queso Seco is typically one ounce (28 g). This is about the size of a small matchbox. It's important to keep this serving size in mind when consuming Cotija Queso Seco, as overconsumption can lead to excess calories, fat, and sodium.

The ingredients in Cotija Queso Seco

The ingredients in Cotija Queso Seco are simple: milk, salt, and enzymes. Unlike some other processed cheeses, Cotija Queso Seco contains no artificial flavors, preservatives, or additives.

The ways to use Cotija Queso Seco in cooking

Cotija Queso Seco is a versatile cheese that can be used in many ways in the kitchen. It's commonly used as a topping for dishes like tacos, nachos, and salads. It can also be crumbled or grated and used as a filling for enchiladas or served alongside sliced fruits like watermelon or mango. Additionally, Cotija Queso Seco can be used as a substitute for feta or Parmesan in recipes.

The potential drawbacks of consuming Cotija Queso Seco

While Cotija Queso Seco can provide some nutritional value, there are also some potential drawbacks to consuming this cheese. As mentioned earlier, it's high in fat and sodium, and overconsumption can lead to health issues like high blood pressure or high cholesterol. Additionally, those with lactose intolerance or milk allergies should avoid consuming Cotija Queso Seco, as it contains milk.

The best way to store Cotija Queso Seco

To keep Cotija Queso Seco fresh and flavorful, it's best to store it in an airtight container or Ziploc bag in the refrigerator. It's important to keep it away from other strong-smelling foods, as it can absorb odors easily. If stored properly, Cotija Queso Seco can last up to two weeks in the refrigerator.

The origins of Cotija Queso Seco

Cotija Queso Seco originates from Cotija de la Paz, a town in the state of Michoacán, Mexico. It's a type of hard, crumbly cheese that's made by cooking curdled milk and then pressing it to remove the whey. The cheese is then molded into rounds and dried.

The popularity of Cotija Queso Seco in Mexican cuisine

Cotija Queso Seco is a staple in Mexican cuisine and is commonly used in dishes like tacos, tostadas, and enchiladas. Its salty, tangy flavor pairs well with spicy, bold flavors, making it a popular choice for many Mexican dishes. Additionally, it's become trendy in recent years and can be found in many non-traditional Mexican dishes as well.