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Whether you don’t have any cotija cheese and need a replacement or you can’t have cheese, this comprehensive guide covers 14 substitutes for cotija cheese!
What is Cotija Cheese?
Before deciding what to use as a substitute for cotija cheese it is important to understand just what it is. Cotija is a Mexican cheese that originated in the town of Cotija. It is a hard yet crumbly cow’s milk cheese sometimes called the “Parmesan of Mexico” as it has a similar tangy, salty flavor and texture as parmesan. It is an aged cheese usually allowed to age and develop its dry crumbly texture over 2-3 months.
Common Uses of Cotija Cheese
Topping for Tacos and Tamales: Cotija cheese can be sprinkled on tacos, tamales, and other Mexican street foods.
Quesadillas and Burritos: It can be used as a filling or topping for these Mexican favorites.
Enchiladas or Rellenos: Cotija cheese can be baked into Mexican casserole-style recipes like these.
Cheese Sauces: Cotija cheese is great melted into a creamy cheese sauce for nachos or dips.
Salads: It can be grated or crumbled and added to salads, especially Mexican-style salads like “Esquites” (corn salad), or “Ensalada de Nopales” (cactus salad)
Eggs: Cotija can be crumbled or grated and sprinkled over scrambled or fried eggs or used in omelets for a savory twist. Try it on these Huevos Rancheros!
Best Cotija Cheese Substitutes
Now that we have looked at all the superpowers of cotija, we can consider alternatives to cotija cheese. You might pick one of these because cotija isn’t available, or perhaps you just want a slight variation in your cooking. If you want to look at other cheeses, check out 53 Types of Cheese.
Feta Cheese
We think feta cheese is probably the best cotija substitute. It has a similar crumbly texture and a salty taste. It’s an especially good substitute for cotija in tacos, but also salads and other Mexican-inspired dishes. It is, however, a bit more sour than cotija,
Feta is a brined cheese meaning it is soaked in saltwater to give it an acidic tangy flavor. It originated in Greece, and is traditionally made from sheep’s or goat’s milk though cow’s milk feta has also become available.
Parmesan Cheese
Grated parmesan cheese is an Italian cheese that was probably developed in the 12th or 13th Century. It is also a pretty good cotija cheese alternative when you want a salty, umami flavor. It won’t have the same crumbly texture, but it can be sprinkled on top of pasta, soups, or roasted vegetables. There is a reasonable resemblance in taste and texture.
Queso Fresco
Queso fresco is Spanish for “fresh cheese” which seems appropriate for this mild soft white cheese. It is a fresh Mexican cheese that’s somewhat similar to Cotija. While it’s not as salty, it can be crumbled over tacos, salads, or enchiladas for a similar effect. Since it is one of the most commonly used cheeses in Mexican cuisine, nobody is going to fault you for using it on your tacos despite its differing texture.
Añejo Cheese
This is another Mexican cheese that is a fair replacement for Cotija cheese. It is harder, drier, and aged longer than Cotija, but its strong salty flavor is suitable for many Mexican favorites like enchiladas. It is not as crumbly as Cotija, but you can grate it to at least obtain the same size chunks. This is a stronger cheese, so be careful not to use too much.
Grana Padano
This is a hard Italian cheese, similar to cotija’s crumbly texture and slightly sweet flavor. It is aged significantly longer than cotija, at about a year. If you try this as a substitute, we recommend doing so in recipes that need a strong salty flavor. It melts well, making it a good option in quesadillas, enchiladas, and nachos.
Grated Pecorino Romano
This is an Italian cheese produced mostly on the island of Sardinia. It is an ancient cheese believed to have been eaten by the Roman army over 2,000 years ago. It is a hard, sharp, salty sheep milk cheese often used grated. Pecorino means “sheep” in Italian, so there is no cheating with the production process of pecorino romano. Pecorino romano cheese can definitely be used as a cotija substitute, especially in pasta dishes. Just don’t tell your guests that their taco cheese is Italian.
Ricotta Salata
This is a salted and aged ricotta cheese variation. It has a crumbly texture and a mild, salty flavor, making it a suitable Cotija alternative for salads and pasta, though the flavor is decidedly different.
Panela Cheese
Panela cheese is another Mexican cheese with a mild, slightly salty taste. It doesn’t have the crumbly texture of Cotija but can be used in similar dishes when melted or grated.
Goat Cheese Crumbles
Goat cheese crumbles work as a cotija cheese substitute. Their tangy flavor isn’t a match for cotija but sufficiently similar. Give them a try on salads. Note that our photo shows the goat cheese log, but you really want the crumbles.
Cottage Cheese
Okay, work with us on this one, but cottage cheese can be used as a reasonable Cotija substitute. You need to strain it first as it is wetter than cotija. Even strained, it will change the consistency of your recipes, so keep that in mind. You may also want to add a bit of salt to mimic cotija. There are some real advantages to cottage cheese. It is much lower in calories than cotija or other substitutes and is also higher in protein on a per-calorie basis. It is also generally less expensive than most other cheeses.
Dairy-Free Cotija Cheese Substitutes
So far, we have only covered replacements for cotija with similar types of cheese, but you may be looking for a dairy-free or vegan alternative. This isn’t quite as easy, but it is still very much possible.
Vegan Cotija Cheese
There are several manufacturers of Vegan Cotija Cheese. These tend to be made from almonds or cashews, nutritional yeast, salt, and sometimes coconut oil. You may have to look in specialty groceries as we didn’t see it at our local grocery. We think you will notice the difference between vegan and the real thing, but substitutes are all about tradeoffs.
Vegan Feta Cheese
Vegan Feta Cheese is a pretty reliable cotija substitute option. We have seen recipes, and commercial products, made from tofu, cashews, almonds, and even potato starch. It can definitely have the same crumbly texture as feta or cotija, as well as a reasonably similar tangy and salty flavor.
You can also make your own at home. We have found tofu to be the best option for homemade vegan feta cheese. It can come pretty close to taste and is very similar to the texture of feta. Plus, tofu is packed with all the good nutrients of tofu like protein and vitamin A! Give our easy homemade vegan feta cheese a try.
Vegan Parmesan Cheese
Vegan Parmesan cheese is another option for replacing cotija cheese. Calling it cheese is kind of like calling almond drinks “milk” as it is made from nuts, nutritional yeast, salt, and seasonings. Still, it has a reasonably cotija-like crumbly texture and taste. It is definitely a good option. You can put it on tacos and most other Mexican favorites, and you can find it in most grocery stores.
Nutritional Yeast
Nutritional yeast is a reasonable substitute for cotija cheese for those on a dairy-free or vegan diet. It has a unique cheesy and nutty taste that mimics cotija cheese reasonably well. It is a good option for sprinkling on top of tacos, salads, or pasta dishes. However, as it doesn’t melt, it is not as good a substitute in cooked cuisine like enchiladas or anything that requires melted cheese.
Final Thoughts
So in conclusion, what is the best substitute for cotija cheese? We have to go with feta, but this is a matter of personal preference. Try others, and let us know what you think in the comments section!
This wraps up our look at cotija cheese substitutes. We hope you found some information here you can use, and as always, happy cooking!
