Mexican Feta: A Unique, Creamy, And Spicy Twist On A Classic

Cotija cheese is often compared to feta because of its crumbly texture and salty flavor. Young cotija is softer with a slightly more mild flavor akin to feta, while aged cotija is harder, drier, and tastes more like parmesan.

Cotija cheese is a Mexican cheese that is often compared to feta

Cotija cheese is perfect for sprinkling over dishes to add a salty, tangy kick. It’s commonly used on elote (Mexican street corn), Mexican taco recipes, authentic Mexican enchiladas, chicken tinga tostadas, and salads. It also works well as a topping for soups like chicken pozole verde or tortilla soup and even sprinkled over Espagueti Verde (Mexican Green Spaghetti) or chilaquiles verdes.

Cotija cheese is one of the most used varieties in Mexico. You’ll find it in several different recipes such as enchiladas, tacos, beans, salads, and soups. It’s a white crumbly variety with a similar flavor and texture to feta.

Cotija cheese does not melt. Unlike cheeses such as Oaxaca or Monterey Jack, Cotija retains its firm, crumbly texture when heated. However, it does soften slightly under heat, making it perfect for sprinkling over hot dishes like tacos, enchiladas, and soups.

Cotija cheese is available at most American supermarkets like Kroger, Trader Joe’s, Walmart, and Target.

Cotija cheese is soft and creamy like feta

Cotija cheese is one of the most used varieties in Mexico and is often compared to Parmesan and Feta because of its crumbly texture and salty flavor. Young cotija is softer with a slightly more mild flavor akin to feta, while aged cotija is harder, drier, and tastes more like parmesan. Cotija cheese does not melt and retains its firm, crumbly texture when heated. However, it does soften slightly under heat, making it perfect for sprinkling over hot dishes like tacos, enchiladas, and soups.

Cotija cheese is perfect for sprinkling over dishes to add a salty, tangy kick. It’s commonly used on elote (Mexican street corn), Mexican taco recipes, authentic Mexican enchiladas, chicken tinga tostadas, and salads. It also works well as a topping for soups like chicken pozole verde or tortilla soup and even sprinkled over Espagueti Verde (Mexican Green Spaghetti) or chilaquiles verdes.

Cotija cheese is a white crumbly variety with a similar flavor and texture to feta. It is salty, milky, and slightly funky. Cotija I don't agree with. That is a hard cheese and not much like feta which is a fresh cheese. It's closer to parmesan than feta in my opinion.

Cotija cheese is perfect for sprinkling over dishes to add a salty, tangy kick. It’s commonly used on elote (Mexican street corn), Mexican taco recipes, authentic Mexican enchiladas, chicken tinga tostadas, and salads. It also works well as a topping for soups like chicken pozole verde or tortilla soup and even sprinkled over Espagueti Verde (Mexican Green Spaghetti) or chilaquiles verdes.

Cotija cheese is salty and milky like feta

Cotija cheese is one of the most used varieties in Mexico and is often compared to Parmesan and Feta because of its crumbly texture and salty flavor. Young cotija is softer with a slightly more mild flavor akin to feta, while aged cotija is harder, drier, and tastes more like parmesan. It is perfect for sprinkling over dishes to add a salty, tangy kick. It’s commonly used on elote (Mexican street corn), Mexican taco recipes, authentic Mexican enchiladas, chicken tinga tostadas, and salads. It also works well as a topping for soups like chicken pozole verde or tortilla soup and even sprinkled over Espagueti Verde (Mexican Green Spaghetti) or chilaquiles verdes.

Cotija cheese is a crumbly cheese like feta

Cotija cheese is a Mexican cheese that is often compared to feta because of its crumbly texture and salty flavor. Young cotija is softer with a slightly more mild flavor akin to feta, while aged cotija is harder, drier, and tastes more like parmesan. Cotija cheese is perfect for sprinkling over dishes to add a salty, tangy kick. It’s commonly used on elote (Mexican street corn), Mexican taco recipes, authentic Mexican enchiladas, chicken tinga tostadas, and salads. It also works well as a topping for soups like chicken pozole verde or tortilla soup and even sprinkled over Espagueti Verde (Mexican Green Spaghetti) or chilaquiles verdes.

Cotija cheese is one of the most used varieties in Mexico. You’ll find it in several different recipes such as enchiladas, tacos, beans, salads, and soups. It’s a white crumbly variety with a similar flavor and texture to feta. If you’re in a pinch and don’t have access to any of the cheeses on my list, you should substitute with Monterey Jack and/or Cheddar. Both kinds of cheese have similar consistencies, textures, and tastes to some of the cheeses above. Queso Asadero, Chihuahua, and Oaxaca feature more or less the same flavor profiles as Monterey Jack and Cheddar and can be used interchangeably.

Cotija cheese does not melt unlike cheeses such as Oaxaca or Monterey Jack. However, it does soften slightly under heat, making it perfect for sprinkling over hot dishes like tacos, enchiladas, and soups. If you’re looking for a Mexican melting cheese, try Queso Oaxaca, Queso Asadero, or Chihuahua cheese instead. Nowadays, queso cotija is available at most American supermarkets like Kroger, Trader Joe’s, Walmart, and Target.

Cotija cheese is a Mexican cheese that is often used in Mexican recipes

Cotija cheese is often compared to Parmesan and Feta because of its crumbly texture and salty flavor. Aged Cotija has a firmer texture, similar to Parmesan or Pecorino Romano, while fresh Cotija is softer and more like Feta or Queso Fresco. Young Cotija has a soft, crumbly texture and a mild tang, similar to feta. Aged Cotija (añejo) is drier, firmer, and sharper, resembling Parmesan or Romano. It has a high salt content, which acts as a natural preservative. Unlike melting cheeses, Cotija softens when heated but does not fully melt.

Cotija cheese is higher in calories, total fats, saturated fats, and sodium but richer in proteins and monounsaturated fats, zinc, phosphorus, copper, and vitamin B12. In comparison, feta cheese is richer in vitamins B1, B2, B5, and B6. Cotija cheese is more nutrient dense.

Cotija cheese is originally from Mexico. It is prepared from cow’s milk and has versatile usage in Mexican cuisine as a topping for different types of foods such as tacos and salads. Cotija cheese is a white cheese that resembles feta. However, it is quite different.

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