I’ve noticed over the last few weeks that people keep coming here from search engines to find out about cojito cheese.
It’s cheese. It’s white. It crumbles. It has little to no flavor. The end.
It’s also a bitch to find if you don’t have a large Hispanic population around. So, this is something I discovered quite by accident, and if you’re the kind of food blogger who goes into vapors easily over ‘improper’ foods, best look away now.
How To Make Fake Cojito Cheese
1. Obtain a brick of Monterey Jack cheese. Which is Hispanic in and of itself, because, hey, Monterey is in Mexico!
2. Put brick in a large ziploc bag (I use a gallon sized bag for 1 lb of cheese), squeeze out all the excess air, and place in freezer for at least 24 hours. You wanna make sure that bad boy is froze solid.
3. Remove brick from freezer and place in refrigerator to thaw. This usually takes about a day or so.
4. Open the bag and let some air in, then seal it back up tight.
5. Grab the brick in both hands, imagine it’s your little sister’s arm, and perform a rattlesnake bite, twisting both hands in opposite directions. The cheese should crumble into a billion wee pieces, although some additional smooshing might be needed.
I do this with all sorts of cheese. I really, really like the texture of the crumblies, and I think they’re neater than shredded.