Have a recipe that calls for Cotija cheese? Consider these six alternatives.
As the word “cheese” rolls off the tongue, there are many types that come to mind. Some cheese is ideal for a cheese platter, others are perfect in a grilled cheese, and some cheeses are wonderful to use as a finishing touch. Cotija cheese is the salty, tangy, and totally irresistible variety that adds a creamy element to enchiladas and elotes — but what if you’re out of it?
What Is Cotija Cheese?
An aged white cheese, Cotija originates from the Mexican state of Michoacán and gets its namesake after the town, Cotija. It’s made by hand using predominately unpasteurized cow’s milk. When the cheese is fresh, it’s white and salty — often compared to feta cheese for its moist and firm texture. But as the cheese ages, it begins to resemble Parmigiano-Reggiano in its hard and crumbly texture and stronger flavor.
Cotija will soften with heat (but won’t melt) and is frequently used as a finishing touch for numerous dishes. Many Mexican recipes use Cotija, not only as a topping, but to blend into a dish to add more depth and flavor. In Mexico, you’ll find it sprinkled over enchiladas, chilaquiles, tacos, posole, elotes and more.
Related: Our Favorite Regional Recipes Inspired by Mexican Cuisine
Making a dish that calls for Cotija but don’t have any on hand or can’t find it at the grocery store? Don’t worry. Here are several substitutes to use when you don’t have cotija in your fridge. All of these substitutes are a one-to-one ratio.
What Can I Substitute for Cotija Cheese?
Queso Fresco
Spanish for fresh cheese, queso fresco has a mild flavor. Queso fresco also originates in Mexico and is usually made with cow’s milk but sometimes it’s a mixture of goat and cow’s milk. An unaged, white cheese, it is similar to Cotija cheese due to its soft yet firm texture. Queso fresco crumbles easily, making it a great topping for salads, sprinkled on beans, or as a garnish for enchiladas.
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