Kamil Perry
Cotija cheese is a Mexican hard cheese with a mild, salty taste that is often crumbled over dishes like tacos, tostadas, and elote (Mexican street corn). It can be challenging to find Cotija cheese in some places, so what are some good substitutes? Feta cheese is a popular alternative, known for its salty and tangy flavor and crumbly texture. Other options include Parmesan, Grana Padano, Romano, and Queso Fresco. For a vegan option, you can make your own almond-based Cotija cheese or use tofu as a base.
| Characteristics | Values |
|---|---|
| Best overall substitute | Feta cheese |
| Second-best substitute | Añejo (aged Cotija) |
| Other substitutes | Grana Padano, Parmesan, Romano, Oaxaca, Chihuahua, Manchego, Asadero, Queso Blanco, Panela, Queso Fresco, Cottage cheese, Goat cheese, Tofu-based cheese, Almond-based cheese |
| Texture | Crumbly |
| Taste | Salty |
| Use | Crumbed over dishes like tacos, tostadas, and elote (Mexican street corn) |
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What You'll Learn
- Feta cheese: a Greek cheese with a salty, tangy taste and crumbly texture
- Parmesan: traditionally made with unpasteurized cow's milk, this classic Italian cheese is aged for a longer period, resulting in a hard texture and intense flavour
- Añejo: an aged version of Cotija with a buttery and nutty taste
- Homemade vegan Cotija: a fresh, vegan alternative made with almonds, lime juice, salt, pepper and spices
- Cottage cheese: a soft, fresh cheese curd that can be eaten by itself or used in dips, spreads and savoury dishes
Feta cheese: a Greek cheese with a salty, tangy taste and crumbly texture
Feta cheese is a Greek cheese with a rich history dating back thousands of years. It is traditionally made from sheep's milk or a mixture of sheep and goat's milk, although feta cheese sold in the US is often made with cow's milk. This makes it more comparable to Cotija, which is predominantly made from unpasteurized cow's milk. Feta is stored in brine to preserve its freshness and enhance its salty taste, and it has a crumbly, creamy texture.
Feta is a great substitute for Cotija cheese, as it has a similar salty flavour and crumbly texture. It can be used in the same way as Cotija, either as a filling or garnish, and can be found in most local grocery stores. However, it is worth noting that feta can be saltier than Cotija, so you may need to adjust your recipe accordingly.
Feta is a very versatile cheese and is used in many popular Greek dishes such as spanakopita, Greek salad, and moussaka. It can be crumbled over dishes or used in salads and pastries. Its salty, tangy taste and crumbly texture make it a good substitute for Cotija in Mexican dishes such as tacos, tostadas, and elote (Mexican street corn).
If you are looking for a vegan substitute for Cotija cheese, you can make your own almond-based version. This involves grinding almonds and boiling them in water, then straining the mixture to get nut milk. You then boil the almond milk again and mix it with lime juice, salt, and pepper, and any other desired spices. Leave the mixture to curdle for a few hours, then strain it into a cheesecloth or muslin cloth. This will give you a fresh, vegan version of Cotija cheese with a similar texture and a higher protein content than regular dairy-based Cotija.
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Parmesan: traditionally made with unpasteurized cow's milk, this classic Italian cheese is aged for a longer period, resulting in a hard texture and intense flavour
Parmesan cheese is a classic Italian cheese with a long history. Traditionally, it is made with unpasteurized cow's milk, similar to Cotija cheese. The key difference between the two cheeses lies in the aging process. Parmesan is aged for a significantly longer period, typically ranging from 12 to 36 months. This extended aging contributes to the distinct characteristics of Parmesan, resulting in a harder texture and a more intense flavour profile.
The aging process plays a pivotal role in shaping the cheese's final attributes. Cotija, on the other hand, undergoes a shorter aging period, usually lasting only a few weeks to a few months. This results in Cotija's characteristic crumbly texture and bold salty taste. As Cotija ages, it takes on a firmer and harder texture, resembling Parmesan in texture and flavour. Thus, when considering a substitute for an aged Cotija, Parmesan becomes an excellent option.
In terms of flavour, Parmesan adds a rich umami flavour to dishes. It is often grated over pasta, salads, and soups, enhancing the overall taste experience. Parmesan's versatility extends beyond these dishes, as it can also be used as a substitute for aged Cotija in various recipes. However, it is important to note that authentic Italian Parmesan may come with a higher price tag, so it is advisable to use it sparingly.
Another Italian cheese that can be used as a Cotija substitute is Grana Padano. This cheese is similar to Parmesan but is more affordable, making it a cost-effective alternative. Grana Padano is also made with unpasteurized cow's milk and typically ages for around two years. As the name suggests, it has a grainy texture and a strong flavour, making it a suitable substitute for Cotija when a harder, more intense cheese is desired.
In conclusion, Parmesan cheese, with its traditional production methods and longer aging process, offers a viable substitute for Cotija cheese. Its harder texture and intense flavour can elevate dishes that call for an aged, sharper cheese. Additionally, Grana Padano provides a similar alternative with a more modest price tag. These Italian cheeses can enhance the depth and complexity of dishes that traditionally use Cotija, adding their own unique twist to Mexican-inspired creations.
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Añejo: an aged version of Cotija with a buttery and nutty taste
Añejo is an aged version of Cotija cheese with a harder texture and a more intense, sharper flavour. It is often used as a substitute for Cotija in a myriad of dishes, such as sprinkled on top of enchiladas, tacos, or even burritos.
Añejo is made by smoking or air-drying Cotija for about a month, and then ageing it for at least a year. This process gives Añejo a buttery and nutty taste, which can complement most flavours that Cotija is used with. For this reason, it can be used as a substitute for Cotija, especially in Mexican dishes.
However, it is important to note that Añejo may be the hardest Cotija substitute to find. If you are unable to get your hands on it, there are other flavour and texture substitutes for Cotija cheese that you can consider.
Feta cheese, for example, is a great like-for-like substitute for Cotija. It has a similar crumbly texture, salty and mild flavour, and can be found at most local grocery stores. Parmesan is another alternative, as Cotija is sometimes referred to as the "Parmesan of Mexico". Parmesan is traditionally made with unpasteurized cow's milk, just like Cotija, and can be used as a substitute in dishes that call for an ageing, sharper Cotija.
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Homemade vegan Cotija: a fresh, vegan alternative made with almonds, lime juice, salt, pepper and spices
Homemade vegan Cotija: a fresh, vegan alternative made with almonds, lime juice, salt, pepper, and spices
Ingredients
- Blanched slivered almonds
- Pickle juice
- Refined coconut oil
- Nutritional yeast
- Lemon juice
- Salt
- Lime juice
- Pepper
- Spices (e.g. garlic powder, paprika, cumin, or chipotle powder)
Method
- Soak the almonds in water overnight or for at least 4 hours before blending for a smoother consistency.
- Place the soaked almonds in a food processor.
- Add in the pickle juice, coconut oil, nutritional yeast, lemon juice, and salt.
- Pulse in short bursts until the mixture is coarse and crumbly. It should resemble breadcrumbs, not a paste.
- Taste the mixture and adjust the seasonings as needed. Add more salt, lemon juice, lime juice, or nutritional yeast to achieve the perfect flavor balance.
- If you know what you will be using the cheese for in advance, feel free to add herbs like cilantro, sage, or epazote, or spices like cumin or chipotle powder.
- For a crumblier texture, spread the mixture onto a non-stick baking sheet and bake at 380°F for about 8 minutes or until the desired texture is achieved. Keep a close eye on it to prevent burning.
- Store any leftovers in an airtight container in the refrigerator for up to one week, or freeze for longer storage.
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Cottage cheese: a soft, fresh cheese curd that can be eaten by itself or used in dips, spreads and savoury dishes
Cotija cheese is a Mexican hard cheese with a mild, salty taste. It is often crumbled over dishes like tacos, tostadas, and elote (Mexican street corn) to add a salty kick and creamy texture. It can be hard to find, so good substitutes include feta, parmesan, añejo, grana padano, romano, and cottage cheese.
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. It can be used in the same way as cotija, although it is less salty and drier. Feta is also often packaged in brine, which can make it saltier, so it may be necessary to adjust the recipe accordingly.
Parmesan is another versatile substitute that can be grated over pasta, salads, and soups to add a rich umami flavour. It is typically aged longer than cotija, contributing to its intense flavour and hard texture.
Añejo is an aged version of cotija with a more intense flavour. It is smoked or air-dried for about a month during the aging process, giving it a buttery and nutty taste. This substitute can be harder to find, but it works well with most flavours that cotija is used with.
Grana Padano is an Italian cow's milk hard grainy texture cheese. It is almost 10% salt and derived from long-aged souring of pasteurized cow’s milk. The flavour is mellow and nutty, but the texture is much firmer than crumbly cotija, making it another good substitute.
Romano is another hard, salty Italian cheese like parmesan. It has a sharp, tangy flavour that works well in many of the same dishes. When it ages, it takes on a smoky flavour, so less may be needed in a recipe.
Cottage cheese is a soft, fresh cheese curd that can be eaten by itself, used in dips and spreads, or as an ingredient replacement in savoury dishes. It has a texture that resembles cotija and ricotta cheese, and while it is more watery than some hard cheeses, it is firmer than cream cheese and mozzarella. This makes it a great replacement for cotija.
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