The 6 Best Alternatives to Cotija Cheese

When you think of cheese, a variety of options likely come to mind. Some cheeses are perfect for cheese boards, others for grilled sandwiches, and some are ideal as finishing touches. Cotija is a salty, tangy cheese that adds a creamy, flavorful kick to dishes like enchiladas and elotes. But what do you do when you're out of Cotija?

What Is Cotija Cheese?

Cotija is an aged white cheese hailing from Michoacán, Mexico, named after the town of Cotija. It's traditionally crafted by hand using mainly unpasteurized cow's milk. Fresh Cotija is white and salty, with a texture similar to feta cheese — firm and moist. As it ages, it becomes harder and crumblier, taking on a stronger flavor reminiscent of Parmigiano-Reggiano.

Cotija softens with heat but doesn't melt, making it a popular finishing ingredient for many dishes. It's often sprinkled on top or mixed into Mexican dishes to enhance their depth and flavor. In Mexico, Cotija is a beloved topping for enchiladas, chilaquiles, tacos, posole, elotes, and more.

If you're making a dish that requires Cotija but find yourself without any, or can't locate it at the store, don't panic. Here are some excellent substitutes that work just as well in your recipes. All of these alternatives can be swapped in at a one-to-one ratio.

What Are Some Good Alternatives to Cotija Cheese?

Queso Fresco

Queso fresco, which translates to 'fresh cheese' in Spanish, has a mild flavor and originates from Mexico. Typically made from cow's milk, though sometimes a blend of cow and goat's milk, this unaged white cheese has a texture similar to Cotija. It's soft yet firm and crumbles easily, making it an ideal topping for salads, beans, or as a garnish for enchiladas.

Feta

Cotija is often compared to feta due to its salty flavor, crumbly texture, and firm consistency. Feta originates from Greece and is traditionally made from pasteurized goat's milk. However, in the United States, feta is frequently made with cow's milk, making it a closer match to Cotija. When buying feta, check the label to see if it's made from goat's milk or cow's milk. Also, some feta cheeses are stored in brine to prevent them from drying out.

If you're using brined feta as a substitute, keep in mind that it can be saltier than Cotija, so adjust your recipe accordingly. Feta can be swapped in just like Cotija in most dishes.

Parmigiano-Reggiano

As Cotija ages, its texture hardens and its flavor becomes closer to Parmesan cheese, which is why the two are often compared. Cotija is sometimes called the 'Parmesan of Mexico.' Both cheeses are made from unpasteurized cow's milk, which contributes to their similar taste and texture.

Use Parmesan as a substitute when a sharper, aged Cotija is needed in a dish. Keep in mind that authentic Italian Parmesan can be quite expensive, so it's best to use it sparingly in place of Cotija.

Grana Padano

Grana Padano is another Italian cheese that can be used as a substitute for Cotija. It's a more affordable option compared to Parmesan. Like Cotija, Grana Padano is made from unpasteurized cow's milk, but it’s aged for about two years and requires two milkings. The name 'grana' comes from the Italian word for grainy, which perfectly describes the texture of this hard cheese.

Pecorino

Pecorino Romano is a well-aged cheese often used as a stand-in for Parmesan, though it’s sharper and much saltier. Be sure to reduce the amount of salt in your recipe if you choose this option. As Pecorino Romano ages, it develops a smoky flavor, so you may want to adjust the quantity or use it mainly as a garnish to balance the flavors.

Añejo

When fully aged, Cotija cheese is often likened to Añejo, a firm white cheese. The cheese is coated with paprika, which gives it a spicy, flavorful kick.

Añejo is Spanish for 'aged,' and this cheese's hard texture makes it perfect for grating or shredding. Añejo can replace Cotija in various dishes, such as sprinkling on enchiladas, tacos, or burritos. However, be aware that it has a sharper flavor than fresh Cotija.