Randy Chandler
Feta and cotija are both crumbly cheeses with salty and tangy flavours, but which is saltier? 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. Cotija, on the other hand, is a Mexican cheese made from cow's milk or a blend of cow and goat milk. It is drier and saltier than feta, with a stronger flavour. The saltiness of cotija can vary depending on how long it has been aged, with fresher versions tasting milder and more like feta, and aged versions tasting more like Parmesan or Romano cheese. Nutritionally, cotija is higher in calories, fats, and sodium, while feta is richer in vitamins B1, B2, B5, and B6.
| Characteristics | Values |
|---|---|
| Saltiness | Cotija is saltier |
| Flavor | Feta: tangy, sour, mild |
| Cotija: bold, strong, salty | |
| Texture | Feta: crumbly, soft, moist |
| Cotija: dry, crumbly, firm | |
| Culinary uses | Feta: Greek and Mediterranean dishes, salads, sandwiches, pasta |
| Cotija: Mexican dishes, tacos, salads, topping | |
| Substitutes | Feta: queso panela, queso Oaxaca, cream cheese, cottage cheese, Romano cheese |
| Cotija: Grana Padano, Parmesan, Anejo cheese | |
| Nutrition | Cotija: higher in calories, total fats, saturated fats, proteins, monounsaturated fats, zinc, phosphorus, copper, vitamin A, vitamin B2, vitamin B12 |
| Feta: higher in iron, vitamins B1, B5, B6, B12 |
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What You'll Learn
Feta is softer and moister than Cotija
Feta and Cotija cheeses may appear similar, but they have distinct differences in flavour, texture, and culinary uses. Feta is softer and moister than Cotija, which is drier and crumblier. This moisture allows Feta to break into smaller crumbles, making it a versatile addition to various dishes without being overwhelming.
Feta's creamy element comes from the moisture retained in the brine, which makes it softer than Cotija. Feta can be aged for several weeks or months, and its saltier flavour intensifies the longer it stays in the brine. The texture of Feta varies, but even in its firmest state, it will still be crumbly and relatively soft compared to aged Cotija.
Feta is commonly used in Greek and Mediterranean dishes, adding a creamy, salty element. Its tangy, sour taste balances the nutty flavour of other ingredients in Mediterranean salads or roasted vegetable dishes.
Cotija, on the other hand, is a Mexican cheese with a stronger, saltier flavour and a drier, crumblier texture. It is commonly used as a topping or garnish in Mexican cuisine, adding a salty kick to dishes like tacos, tostadas, and elote (Mexican street corn).
In summary, Feta's softer and moister texture, along with its milder flavour, make it a versatile cheese for a variety of dishes, while Cotija's stronger flavour and crumblier texture make it a bold addition to Mexican cuisine.
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Feta is traditionally made in Greece
Feta is a Greek brined white cheese made from sheep milk or a mixture of sheep and goat milk. In the EU, only cheese produced in a traditional way in certain parts of Greece can be called feta. Feta has been produced in Greece for centuries, with the earliest documented reference to cheese production dating back to the 8th century BC. The technology used to make cheese from sheep and goat milk is similar to the methods used by Greek shepherds today to produce feta.
Feta is traditionally made by first preparing the milk. The milk may be pasteurized or not, but most producers now use pasteurized milk. If pasteurized milk is used, a starter culture of microorganisms is added to replace those naturally present in raw milk that are killed during pasteurization. These organisms are necessary for acidity and flavour development. Once the pasteurized milk has cooled to approximately 35 °C (95 °F), rennet is added, and the casein is left to coagulate. The compacted curds are then chopped up and placed in a special mould or a cloth bag that allows the whey to drain. After several hours, the curd is firm enough to cut up and salt. The salted curds are then placed in metal vessels or wooden barrels and allowed to infuse in brine. The minimum required aging time for feta is two months, and the longer it stays in the brine, the saltier it becomes.
Feta is a Protected Designation of Origin (PDO) cheese, which means its quality and characteristics are tied to the geographical area where it originated. In the EU, "white cheeses" that may look similar but are produced with cow's milk or made outside of Greece cannot legally be called feta. Feta PDO can only be produced in mainland Greece and on the islands of Lesvos, Limnos, and Agios Efstratios. The milk must come from sheep and goats within these areas. The ratio of sheep's milk to goat's milk can vary depending on availability and the producer's preferred recipe, but the PDO guidelines call for a minimum of 70% sheep's milk and up to 30% goat's milk.
Feta is a popular ingredient in Greek and Mediterranean dishes. It is often used in salads, such as the traditional Greek salad, horiatiki, where it is served in a large block on top of the salad. It is also commonly used in pastries, such as the phyllo-based Greek dishes spanakopita (spinach pie) and tyropita (cheese pie). Feta can be served cooked or grilled, added to sandwiches or omelettes, or paired with olive oil or olives and sprinkled with aromatic herbs such as oregano.
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Cotija is named after a town in Mexico
Cotija cheese is indeed named after the town of Cotija in the state of Michoacán, Mexico. The town has a population of 12,453, according to the 2005 census. The city of Cotija was reclassified from a municipality to a city in 1790 by Michoacán governor Aristeo Mercado. The town is mostly reliant on agriculture and ranching for its economy.
Cotija cheese is made from cow's milk and is known for its salty, tangy, and slightly sour flavour. It is also characterised by its crumbly texture. The cheese is typically sold in small rounds or large blocks, and it is often grated or crumbled on top of dishes as a finishing touch. It is a very versatile cheese and can be used in a variety of dishes, such as tacos, salads, and grilled vegetables.
Cotija cheese has two main variations: "fresh" and "aged". Fresh cotija cheese is softer and has a milder flavour, similar to queso fresco. Aged cotija, on the other hand, is firmer, saltier, and has a more pronounced flavour, resembling Parmesan or Romano cheese. The longer cotija cheese is aged, the stronger its flavour becomes.
Cotija cheese is a popular ingredient in Mexican cuisine and is often used as a topping or blended into dishes to add depth of flavour. It is a key ingredient in many Mexican recipes, such as enchiladas, chilaquiles, tacos, posole, and elotes. The cheese is also known for its versatility, as it can be used in a variety of dishes and pairs well with many different ingredients.
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Cotija is higher in calories, fats, and sodium
Cotija cheese is a Mexican cheese made from cow's milk. It is named after the town of Cotija in the state of Michoacán, Mexico, where it originated. Cotija is a versatile cheese commonly used in Mexican cuisine as a topping for dishes such as tacos, tostadas, and elote (Mexican street corn). It has a dry, crumbly texture and a strong, salty flavour. The cheese is typically coated with salt and left to dry, contributing to its high sodium content.
Feta cheese, on the other hand, is a Greek cheese made from sheep's milk or a mixture of sheep and goat's milk. It is commonly used in Greek and Mediterranean dishes such as salads, sandwiches, and pastries. Feta has a tangy, salty taste and a creamy, crumbly texture. It is softer and moister than Cotija, as it retains moisture in the brine, which gives it its characteristic creaminess.
When comparing the nutritional content of these two cheeses, Cotija is higher in calories, total fats, saturated fats, and sodium. In 100 grams of each cheese, Cotija contains 366 calories and 30 grams of fat, while Feta contains 264 calories and 21 grams of fat. Cotija is also a richer source of protein, with 20 grams per 100 grams, compared to 14 grams in Feta.
In terms of vitamins and minerals, Cotija is richer in calcium, magnesium, phosphorus, potassium, zinc, copper, and selenium. It is also a good source of vitamins B2, B12, and vitamin A. Feta, on the other hand, is richer in iron and vitamins B1, B5, and B6. It is important to note that both cheeses contain sodium, but Cotija has a higher sodium content due to the additional salting during its preparation.
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Feta is richer in vitamins B1, B5, and B6
Feta and Cotija cheeses are often compared due to their similar crumbly texture and salty taste. However, they have distinct characteristics in terms of flavour, texture, and culinary uses. Feta cheese, a Greek product made from sheep's milk or a mixture of sheep and goat's milk, is known for its tangy, salty taste and creamy texture. Cotija cheese, on the other hand, is a Mexican cheese made from cow's milk. It is characterised by its stronger, saltier flavour and drier, more crumbly texture.
While Cotija cheese is a good source of vitamins B2, B12, and vitamin A, Feta cheese stands out for its higher content of vitamins B1, B5, and B6. This makes Feta cheese a nutritious choice, offering a range of health benefits associated with these vitamins.
Vitamin B1, also known as thiamin, plays a crucial role in energy metabolism and nervous system function. It helps convert carbohydrates into energy and supports the health of nerves and muscles. A deficiency in vitamin B1 can lead to a condition called beriberi, which is characterised by fatigue, nerve damage, and heart problems.
Vitamin B5, or pantothenic acid, is involved in various metabolic processes and is essential for the synthesis of coenzyme A, a molecule that participates in numerous biochemical reactions in the body. Vitamin B5 helps support healthy skin, hair, and liver function, and it plays a role in the production of hormones and cholesterol.
Vitamin B6, or pyridoxine, is another important nutrient found in Feta cheese. It is involved in protein metabolism, immune function, and the production of red blood cells. Vitamin B6 also contributes to the regulation of mood and the health of the nervous system. A deficiency in vitamin B6 can lead to a condition called pyridoxine deficiency anaemia, which is characterised by anaemia, skin problems, and depression.
In conclusion, while both Feta and Cotija cheeses have their unique characteristics and uses, Feta cheese takes the lead when it comes to vitamin content, particularly vitamins B1, B5, and B6. This makes Feta cheese a nutritious and tasty addition to any dish, offering not only flavour but also a boost of essential vitamins.
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Frequently asked questions
Cotija cheese is saltier than feta cheese.
Cotija is a Mexican cheese made from cow's milk. It is named after the town of Cotija in the state of Michoacán, Mexico, where it originated. It is commonly used in Mexican cuisine as a topping for dishes like tacos, tostadas, and elote (Mexican street corn).
Feta is a Greek cheese made from sheep's milk or a mixture of sheep and goat's milk. It is commonly used in Greek and Mediterranean dishes such as Greek salad, spanakopita, and moussaka.
Cotija cheese has a dry, crumbly texture and a strong, salty flavor. Feta cheese, on the other hand, tends to be softer and moister, with a milder, tangy, and salty taste.
While cotija and feta cheese can be used interchangeably in some recipes, their flavor profiles are different. Cotija has a stronger, saltier flavor, while feta has a milder, tangier taste.
