Cotija Cheese Substitutes

Cotija cheese is the lovechild of feta and parmesan cheese. Fresh, it takes on the characteristics of feta (soft and creamy), while the aged varieties share the same characteristics of its parmesan (hard and crumbly). There are several cotija cheese substitutes to choose from! 

Made from pure cow’s milk, it is especially popular in Mexican cuisine. Since it doesn’t melt when heated, it’s often used as a topping for nachos, tacos, quesadillas, enchiladas, and much more. 

Cotija tastes bold, milky, and wonderfully salty. Unfortunately, its not always readily available in traditional grocery stores. So, if your recipe calls for this cheese, replace it with one of the cotija cheese substitutes listed below! 

Top Substitutes 

Here are some of the best cotija cheese substitutes you can buy from the grocery stores today.

Cheese	Ratio
Romano	1:1
Parmesan	Adjust based on age of cheese
Queso Fresco	1:1
Goat Cheese Crumbles	1:1
Feta	1:1 after it’s drained
Anjeo Cheese	1:1 take note of a slight spicy flavor
Grana Podano	1:1 will slightly alter taste (nuttier)
Ricotta Salata	1:1
Cottage Cheese	1:1

Romano

Romano cheese is an excellent substitute. 

It has the same sharp, piquant flavor as aged cotija cheese, and just about the same texture. It tastes a bit nutty and it works well as an alternative as they share the same tangy essence.  

You can use Romano cheese as a one-for-one swap for cotija. For best results, use the varieties made from cow milk instead of goat or sheep milk.

Parmesan

Parmesan cheese is another great substitute for aged cotija cheese. In fact, some people consider cotija the Mexican version of Italian parmesan cheese! 

Parmesan cheese shares almost the same flavor profile as cotija, but with fruity and nutty undertones. It pairs especially well in pasta and chicken recipes thanks to its strong umami characteristics. It also elevates almost any dish, regardless of whether it’s cooked or uncooked, making it the ideal choice for tacos, enchiladas, and the like. 

Keep in mind that real parmesan cheese is much more expensive than cotija cheese. High-quality parmesan costs up to $20 for a small piece and over $1,000 for a wheel. In comparison, a pound of cotija cheese costs only about $10. 

There’s no real ratio to follow when replacing cotija cheese with parmesan cheese. The older (aged) the parmesan is, the stronger the flavor. Add sparingly to taste to avoid the parmesan’s intense flavor from overpowering your dish. 

Queso Fresco

Queso fresco, which literally translates to “fresh cheese” in Spanish, is a milder version of fresh cotija. It’s basically the Mexican version of farmer’s cheese. 

Queso fresco has a balanced flavor profile that works marvelously in any dish craving dairy, but especially those that require cotija. It shares almost the exact same texture. It’s soft and crumbles very well, which makes it a great alternative cheese topping. 

Like cotija, queso fresco is usually sprinkled over tacos, salads, and other easy-to-prepare recipes to enhance the flavor of the dish. 

It’s a tad more acidic than cotija, but using a 1:1 ratio shouldn’t alter the taste of the meal you’re preparing. 

Goat Cheese Crumbles

Crumbled goat cheese is another great substitute. Just make sure you’re getting the crumbled variety as it has a firmer texture. Avoid the soft version sold in logs as it doesn’t share the same flavor or texture as cotija cheese. 

Crumbled goat cheese is ideal for salads, pasta, and flatbread recipes. It imparts just the right amount of tart, earthy flavor to a dish, and while it doesn’t taste exactly like cotija, it’s a welcome addition to most cotija-based dishes. 

Like parmesan, the older the cheese, the stronger its flavor. Use it as a 1:1 substitute, but add gradually to taste. 

Feta Cheese 

Feta cheese is one of the most common cheeses in the world. It’s readily available in grocery stores and delis, so you won’t have any issues sourcing it. 

Dubbed as the Mediterranean cousin of cotija, feta cheese shares the same creamy texture and tangy and slightly salty flavor. It is made from either sheep or goat milk. Sheep’s milk is much richer and buttery, while those made with goat milk is harder and has a more mild in flavor. 

Since feta and cotija share numerous similarities, it makes a great substitute. Feta cheese often comes with salty brine, so make sure to drain it before using it. 

Añejo Cheese

Añejo, which translates to “aged,” is the aged version of queso fresco. It has about the same flavor as queso fresco, except it’s harder and rolled in paprika to add additional flavor and smokiness. It’s not as strongly flavored as aged cotija cheese, but it shares the same crumbly, hard texture, making it a good replacement for recipes that use cotija as toppings. 

When using añejo cheese as a cotija cheese substitute, be mindful of the additional seasonings it has. Añejo cheese is a tad spicy, so it won’t work well with desserts. You may also want to cut back on the cheese if you’re not a big fan of spicy dishes. 

Grana Padano

Grana Padano originates from the Po River Valley in Northern Italy. It’s similar to parmesan cheese, except it is softer and less crumbly. It’s also much cheaper, which is a plus! 

Grana Padano is a great stand-in for fresh to mid-aged cotija because it has the same texture. That’s where the similarities end, though. It is less pungent and not as salty. It’s also slightly creamier and sweeter and has a mild, nutty bite. 

If you’re making an authentic Mexican dish that specifically requires cotija, this cheese may steer the dish away from that direction. But if you don’t mind altering the flavor just a bit, or if you’re not a fan of salty cheeses, Grana Padano is the substitute for you. 

Ricotta Salata

Ricotta Salata is salted Italian cheese with a crumbly texture. It isn’t to be confused with ricotta, which has a creamy, spreadable texture. 

Ricotta Salata is drier, crumblier, and saltier than fresh ricotta; it has a sponge-like, chalky texture and a subtle milky flavor. Think of it as a dryer, milder feta cheese. It tastes similar to cotija cheese, making it a good replacement. 

Ricotta Salata is best used in sandwich recipes and pasta dishes. Like cotija, it doesn’t melt or make a sauce creamy. 

Cottage Cheese

If you’re looking to cut calories, cottage cheese is another alternative to consider. It’s much softer, sweeter, and more mild than cotija, but it works well with a lot of Mexican-based dishes. 

When using cottage cheese as a substitute, make sure to drain the excess moisture with a cheesecloth. Sprinkle the crumbly and dry cottage cheese on top of sandwiches, tacos, salads, and the like.  

Pecorino Romano

This hard, salty cheese that comes from sheep has a slight earthy and grassy flavor. It will be a great substitute, just as the Parmesan will, if you are willing to accept the slight earthy undertones that it will bring to your dish.

Vegan Options

Living with a vegan lifestyle doesn’t mean you have to give up on your favorite cheese. There are recipes out to make a Vegan Cojita Cheese that is perfectly crumbly, salty, tangy and has a slight umami flavor to it.

If you want to opt for a grocery store variety, Violife Just Like Parmesan and Violife Just Like Feta are both excellent vegan options that will substitute for a 1:1 ratio.

How to Make Cotija Cheese at Home 

If you can’t find cotija cheese in the store, why not make your own? 

Making your own cotija cheese at home is easy but a bit time-consuming. The end result is more than worth the effort, though! 

Ingredients

Here’s what you’ll need: 

For the Cheese

• 2 liters of unhomogenized milk (full cream) 
• 3 to 4 grains of Mesophilic Starter Culture
• 0.6 milliliter (or about 10 drops) of Calcium Chloride
• 1 milliliter of Liquid Rennet (⅛ tablet), diluted in 30 milliliters of cold water 
• ⅛ cup of salt 

Brine Solution 

• 500 milliliters of boiled water
• ¾ cup of vinegar
• ⅛ cup salt
• 10 to 12 drops Calcium Chloride

Equipment

Other Requirements 

• Cheese mold 
• Cheese press (optional) 
• Cheese knife to cut the curd 
• Fine mesh strainer 
• Cheesecloth 
• Digital thermometer 

Once you’ve gathered the ingredients and materials, you can start making the cheese! 

Instructions

Step 1: Culturing 

1. Transfer the milk into a non-reactive pot or saucepan and mix in the calcium chloride. 
2. Stir constantly until you reach 100°F. 
3. Turn the heat off and add in the Thermophilic Starter Culture. Let the culture rehydrate in the milk for about two minutes. Once up, stir the culture into the milk for 30 seconds. 
4. Replace the cover and let the pot sit in an undisturbed, warm spot for about 30 minutes. If you’re making the cheese in wintertime, place the pot atop the oven in a “warm” setting. 
5. Once the 30 minutes are up, add ⅛ cup of salt into the mix and stir until completely dissolved. 

Step 2: Renetting

1. Dilute the liquid rennet in 30 milliliters of cold water and stirred until completely dissolved. 
2. Pour the diluted solution directly into the milk. Stir for 30 seconds straight then stop immediately. 
3. Cover the pot and let the milk sit undisturbed for another 90 minutes.

Step 3: Cutting 

1. Open the pot and check the status of the cheese. If the curd is still soft, let it sit for 10 extra minutes. If it’s set, cut the curd as in small cubes. 
2. Once cut, let the cheese cubes rest for 10 minutes. 

Step 4: Pressing 

1. Transfer the curd cubes into a cheesecloth-lined strainer or colander. Let it drain for 10 minutes.
2. Line your cheese mold with a cheesecloth and place the cheese mold on the press. Then, transfer the curds from the colander to the mold. 
3. Cover the curds with a cheesecloth and press for 30 minutes. 
4. Turn the cheese over and continue the pressing process for 12 to 16 hours. 

Step 5: Brining 

1. Transfer the pressed curds in a brine solution for 30 hours, flipping the cheese after every 12 hours. 
2. Air dry for 6 hours on a cheese mat, then place in a container in the fridge for two weeks. 
3. Flip the cheese every two days. If mold appears, dry rub the cheese with salt. 

And that’s it! After two weeks, your delicious homemade cotija cheese is ready to eat. 

How to Make Vegan Version

Just because you’re vegan doesn’t mean you can’t enjoy this! 

This vegan cotija cheese is much easier to make than non-vegan cotija cheese. It also doesn’t require any special cheese-making machines and presses. 

Ingredients 

• 1 cup of almond pulp 
• 1 tablespoon nutritional yeast
• 1 ½ teaspoons of vegetable oil
• ½ teaspoon salt
• ¼ teaspoon lime juice

Instructions 

1. In a small bowl, add the almond pulp, salt, nutritional yeast, oil, and lime juice. 
2. Mix the ingredients together. Add more salt or lime juice if desired. 
3. Spread the almond pump around the bowl with a spoon until it reaches a dough-like consistency. 
4. Shape into your desired shape and transfer into a sealed container. If you want a crumblier cotija cheese, spread the mixture into a non-stick baking sheet and bake for 380F for about 8 to 10 minutes, or until the desired texture is reached. 
5. Refrigerate for 1 to 2 hours before serving. If properly stored, this vegan cotija cheese should be fresh for about a week. 

Vegan cotija cheese is an excellent substitute for real cotija cheese if you don’t have any other cheese available. It’s also great for your vegan friends and family. It doesn’t take any longer than 10 minutes to prepare, so you can make it the day before a get-together. 

If you’re allergic to almonds or simply don’t like the taste, replace the almond with tofu. Instead of spreading the tofu in the bowl, place it on cheesecloth to strain all the liquid. Once all the liquid is strained, you’ll be left with crumbly, salty tofu-based vegan cotija.

Final Thoughts 

There you have it, folks; the best cotija cheese substitutes you can use for your recipes! 

Most of the listed alternatives can be used with a 1:1 ratio, but since they don’t taste exactly like cotija, it’s always best to add the substitute cheese in moderation. This is especially true with añejo cheese, as it leans towards the spicier side. 

If you can’t get your hands on this and you’re feeling a bit experimental, consider making your own at home. The ingredients are relatively easy to find, and the process itself is fairly simple. It takes a while to make, though, so prepare yourself for a long two weeks!

Substitutes to Use in Your Kitchen

Five Spice Substitute
Garlic Powder Substitute
Parsley Substitute
Green Chilis Substitute
Italian Seasoning Substitute
Mustard Seed Substitute
Cojita Cheese Substitute

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