Cotija Cheese | Wisconsin Cheese (2024)

FAQs

What kind of cheese is Cotija cheese? ›

Cotija is a Mexican-style cheese from the town of Cotija in the state of Michoacán. Made from cow's milk, fresh cotija resembles feta cheese. After aging, it's more like crumbly parmigiano-reggiano, and Cotija cheese is very versatile, so it can be used in a variety of ways.

Queso Fresco

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.

Queso Fresco vs Cotija (What is the difference)

Age: Cotija is aged 2 to 12 months, while queso fresco is not aged and is fresh, just as it's name implies. Texture: Queso Fresco is much softer and more moist than cotija which has a drier, and more firm texture. Both cheeses are able to be sliced or crumbled.

Once aged, cotija cheese takes on the salty, sharper characteristics akin to Parmesan and Romano cheeses. It's easy to crumble when fresher, and grate better when aged. Cotija doesn't melt like other cheeses, which makes it a great option when topping a hot dish. It is priced similarly to feta and ricotta salata.

Queso Cotija de Montaña

It is a seasonal cheese produced in limited quantities only from July to October because the cows are fed only on the rich grass that grows naturally on the mountains during the rainy season, giving the cheese its unique color and flavor.

Properly stored, Cotija cheese can retain its flavor and texture for an extended period that should not exceed 3 to 4 weeks. In summary, while freezing Cotija cheese is an option, refrigeration is the preferred method for preserving its signature texture and flavor.

ALDI Pueblo Lindo Grated Cotija Cheese Same-Day Delivery or Pickup | Aldi.

Feta is a Greek cheese made from sheep's milk or a mixture of sheep and goat's milk. It has a tangy, salty taste and a creamy texture. On the other hand, Cotija cheese is saltier and drier. While they can be used interchangeably in some recipes, the flavor profile will vary.

Two of the most common Mexican cheeses you probably heard are cotija and queso fresco. These two popular Mexican kinds of cheese have distinctive characters that they add to various Mexican dishes. Queso fresco and cotija cheese are the most common and are often compared to each other for multiple reasons.

Cotija: This is an aged cheese, named for the town of Cotija in the state of Michoacán. Cotija cheese has a strong salty flavor, making it an ideal topping for beans, salads, antojitos, elote, and tacos. At room temperature or colder, it is dry and crumbly, but it will soften slightly when warmed.

Does cotija cheese taste like parmesan? ›

Its fresh flavor is often compared to feta cheese while its aged flavor is compared to parmesan.

While Cotija will soften with heat, it doesn't melt, making it most suited for crumbling and sprinkling. Of course, it's most frequently in Mexican cooking—you might see it as a finishing flourish on enchiladas, nachos, tacos, chilaquiles, or posole.

Cotija is an aged cheese, named for the town of Cotija in the state of Michoacán, Mexico, with a strong salty flavor, making it an ideal topping for beans, salads, antojitos, and more (it's commonly sprinkled on top of elotes, or grilled corn).

It is particularly high in calcium, which helps to maintain healthy teeth and bones. However, cotija is also relatively high in saturated fat and salt (sodium), both of which are contributing factors to heart disease and other illnesses if eaten to excess.

Cotija is a type of cheese made from cow's milk named after the town of the same name in Mexico. Cotija is white in color, firm and crumbly – like that of a Parmesan cheese.

Queso asadero is Mexican cheese that's great for melting. It is soft, white and creamy with a mild taste, and is often used to make pizzas, quesadillas and queso fundido.

Goat cheese crumbles works as a cotija cheese substitute. It has a tangy flavor that isn't a match for cotija, but is sufficiently similar. Give it a try on salads or even tacos. Note that our photo shows the goat cheese log, but you really want the crumbles.

Queso fresco resembles feta cheese as it is crumbly and soft. Meanwhile, Cotija has a drier and firmer texture as it ages much like Parmesan. The aging quality of Cotija also gives it a longer shelf life than the queso fresco.