Cotija Cheese substitute
Best substitute
Feta Cheese
Use ¾ cup for every cup of cotija cheese
The closest match on crumble, though wetter and tangier because it is stored in brine.
Other cotija cheese substitutes
Ranked, with the exact amount to use
Substitutes for Cotija Cheese with ratios
2Queso Fresco
What changes
- Best for
- when you want the texture without the saltiness, black beans, enchiladas and salads, cooking for someone cutting down on salt
- Taste
- much milder
- Texture
- similar, softer
- Covers
- Fat & richness
- Misses
- Salt — not covered
- Umami & savoury depth — not covered
- Aroma & flavour identity — not covered
Add a pinch of salt per 1/4 cup used, and a little more cheese than the recipe says, because it is milder as well as damper.
3Ricotta Salata
What changes
- Best for
- when the crumble matters more than the tang, salads and roast vegetables, a crumble that does not go pasty on hot food
- Taste
- milder, nutty
- Texture
- similar
- Covers
- Fat & richness
- Salt
- Misses
- Umami & savoury depth — not covered
- Aroma & flavour identity — not covered
Firm enough to grate as well as crumble, and drier than feta, so there is nothing to drain first.
4Parmesan
What changes
- Best for
- when only the saltiness matters, not the texture, finishing tacos, corn and soups, when it is the only hard cheese in the fridge
- Taste
- nuttier, sharper
- Texture
- grated, not crumbled
- Covers
- Fat & richness
- Salt
- Umami & savoury depth
- Misses
- Aroma & flavour identity — not covered
Grate it fine rather than trying to crumble it, and use about 3/4 as much, since it is sharper than cotija.
5Pecorino Romano
What changes
- Best for
- when you want more salt rather than less, grating over beans and roast corn, when parmesan is not sharp enough
- Taste
- sharper, saltier
- Texture
- grated
- Covers
- Fat & richness
- Salt
- Umami & savoury depth
- Misses
- Aroma & flavour identity — not covered
Use about 2/3 as much and leave the recipe's added salt out entirely - pecorino is saltier than cotija itself.
6Asiago
What changes
- Best for
- when you want a mild dry finishing cheese, pasta and roast vegetables, non-Mexican dishes that just need a dry cheese
- Taste
- milder, buttery
- Texture
- similar when aged
- Covers
- Fat & richness
- Umami & savoury depth
- Misses
- Salt — not covered
- Aroma & flavour identity — not covered
Only aged asiago works. Fresh asiago is soft and will smear across a grater rather than crumble.
What is Cotija Cheese?
Cotija Cheese is a firm, dry, very salty aged Mexican cheese - usually just called cotija - that crumbles instead of melting and is scattered over finished dishes such as elote, tacos, beans and salads.
Cooking tips
- Cotija does not melt. It softens and holds its shape, which is why it is a finishing cheese rather than a filling or a sauce cheese.
- Crumble or grate it over the dish just before serving. Left to sit on hot food it goes waxy rather than creamy.
- It is the traditional cheese for Mexican street corn (elote), where it sticks to the mayonnaise and the chilli.
- Substituting feta? Rinse it, pat it dry, and use about 3/4 as much, then taste the dish before adding any of the recipe's salt.
- Keep it wrapped tightly in the fridge. It is dry enough to keep for weeks, but it picks up other smells fast if it is left open.
- Cotija works on hot and cold dishes alike, from black beans to a raw cabbage slaw.
Frequently asked questions
Can I use feta cheese instead of cotija cheese?
Yes, feta cheese is a good substitute for cotija cheese. It has similar texture and can be used in most recipes that call for cotija cheese.
What's the difference between cotija cheese and feta cheese?
Cotija cheese is Mexican crumbly cheese with salty, tangy flavor, while feta cheese is Greek crumbly cheese with different flavor. Both have similar texture and can be used interchangeably.
Can I use queso fresco instead of cotija cheese?
Yes, queso fresco can work as a substitute, though it may have a different flavor. It has similar texture and can be used in most recipes.
Can I use cotija cheese in cooking?
Yes, but cotija is typically used as a topping since it doesn't melt. It's perfect for finishing dishes like tacos, salads, and elote.
Where can I find cotija cheese?
Cotija cheese is available in most Mexican grocery stores and many mainstream supermarkets in the international cheese section.
Can I substitute parmesan for cotija?
Yes, parmesan can work as a substitute for cotija, especially when grated. It has a different flavor but similar salty, hard texture.
What dishes is cotija cheese used in?
Cotija is commonly used in Mexican dishes like tacos, elote (street corn), salads, soups, and as a topping for various dishes.
Does cotija cheese melt?
No, cotija cheese does not melt. It maintains its crumbly texture even when heated, making it perfect for toppings and finishing dishes.
What is the best substitute for cotija?
Feta, crumbled the same way, at about 3/4 the amount the recipe calls for - feta carries brine and water that cotija does not, so a level swap makes the dish wetter and saltier. Pat it dry on kitchen paper first. If you want the texture rather than the salt, ricotta salata is drier and milder, and if you want the salt without the crumble, finely grated parmesan works on top of tacos and corn.
Is cotija the same as queso fresco?
No, and the difference decides the swap. Cotija is aged, dry and assertively salty; queso fresco is fresh, damp and mild. Going from cotija to queso fresco loses most of the saltiness, so add a pinch of salt to the dish. Going the other way adds a lot of salt, so hold the recipe's own back.
Related topics
Specific situations for Cotija Cheese
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