Cotija cheese is such a tasty treat! It’s the saltiest, crumbliest cheese ever. No joke, it makes tacos, corn on the cob, and enchiladas just sing.
But sometimes you can’t find it in the store, right? No worries – I got you covered with some other options that’ll do the job just as well.
We’ll go through each one so you know what you’re working with. They’ve all got their own unique flavors, so your meals will be top notch no matter which you pick.
Sound good? Let’s begin!
1. Feta – The Classic Mediterranean Stand-in
Feta is an excellent substitute and is made from sheep or goat milk, just like Cotija. And get this – they even have a similar crumbly texture and salty taste.
Where feta differs a bit is that it tends to be a little more on the tangy side. It also has more creaminess to it than Cotija, which means feta will change up the flavor a tad in whatever you make.
But don’t you worry – that taste difference will not change your meal. Feta is awesome in salads, tacos, pasta, and even on top of a slice of pizza for a Greek twist.
2. Ricotta Salata – A Smooth Italian Touch
Ricotta Salata comes from Italy, and it’s made differently from other cheeses. Instead of milk, it’s made using whey. It is like the leftover liquid from making other cheeses. Using whey makes ricotta salata really dense and firm.
That density is perfect because this cheese just begs to be grated or crumbled onto other foods. It’s got a nice salty flavor but also a bit of sweetness, so it adds a major taste to salads, pasta, or those grain bowl meals people love.
Some cheeses can overpower whatever you put them on, but ricotta salata ain’t like that. Its flavor is mild enough that it blends in without being too much. But don’t think that means it doesn’t stand out – this cheese has enough character to make its presence known, that’s for sure.
3. Queso Fresco
Queso Fresco is a Mexican cheese made from cow’s milk. It has more of a plain, milky taste that goes with a lot of different foods.
While it’s not as salty as Cotija, it still gives your mouth a nice zap. This crumbly cheese adds something to enchiladas, chilaquiles, and more. And you can even toss it in soups or stews if you want a little extra topping.
Overall, it’s not a perfect swap for Cotija, but Queso Fresco will get the job done in a pinch if you need cheese for your Mexican dishes.
4. Queso Añejo
Queso Añejo is an aged Mexican cheese that has some serious flavor going on. It’s got a hard, crumbly texture that’ll add a nice crunch, and its salty taste is out of this world. Makes it perfect to replace Cotija in all your recipes.
Now this cheese is made from goat’s milk, so you know it’s gonna be good (and a bit strong as well). The goat milk gives it a nice tangy taste that takes Mexican food to the next level. This cheese is robust, meaning it’s full of flavor.
5. Parmesan
Parmesan is as hard as a rock, so you just grate or crumble it real easy. Great substitute for Cotija! And the taste? Man, oh man, nutty and salty, just how I like it! Throw some in your pasta, salads, even grain bowls, and wow, chef’s kiss!
It’s not as strong as Cotija, so you might need to use a bit more. But it sure does make food taste expensive without costing you an arm and a leg.
6. Romano
Romano originates from the heart of Italy and is made from sheep, cow, or goat milk. And boy, does it pack a punch – this cheese is SALTY, and I mean it. But in a good way! The flavor really wakes you up, while the crumbly texture makes it perfect for sprinkling on pasta or tossing into lasagna.
Now I know what you’re thinking – can it really take on Cotija cheese in sauces and casseroles? Well, yes, this is not some weak cheese variation. Romano may come from the old country, but it’s pretty bold. It marches right into those dishes and takes control of the flavor. No bland pasta sauce will stand a chance against this cheese’s salty sass!
7. Halloumi
Halloumi comes from Cyprus, and it’s about as different from regular cheese as you can get! Made from goat and sheep milk, this stuff has got some real kick.
Halloumi is super salty and doesn’t melt like normal cheese. You can actually grill it or fry it up without it turning into a big puddle of goo.
The texture is kinda similar to Cotija cheese, so it makes a good substitute if you want to switch things up in your recipes. But the best part is all the different ways you can cook it. Throw it on a salad, slap it in a sandwich, or just pan-fry some slices. I recommend you try it as an appetizer, it’s something else, trust me!
8. Aged Cheddar
Aged cheddar is an intriguing Cotija cheese alternative. It gets all crumbly and strong-tasting the longer it sits around. Really packs a punch flavor-wise. But here’s the thing – it works perfectly for all the things you’d use Cotija for. Tacos, salads, pastas – the cheddar surprises you in a good way every time.
Other cheeses like Cotija can be really sharp, but the cheddar gives your food that familiar, homey taste we all love.
9. Goat Cheese
Although goat cheese doesn’t have that crumbly texture like Cotija, it’s creamy texture sure makes up for it! Not only that, but its flavor is out of this world. All tangy and earthy, it’s the perfect thing to balance out salty foods.
The best part is you can use it in all sorts of dishes. Think salads, grain bowls, even tacos! And because it’s so creamy, it spreads like a dream on crackers or bruschetta. Easy appetizers, here I come!
Final Words
While Cotija cheese is a unique and flavorful ingredient, there’s no need to feel limited when it’s not available. This guide showcases a diverse array of substitutes that can effortlessly step in and elevate your culinary creations.
From classic Mediterranean stand-ins like feta to creamy, tangy goat cheese, there’s a Cotija cheese alternative for every palate and preference. So go ahead, explore these options, and delight in the diverse flavors they bring to your table.