Cotija cheese

Cotija cheese is a Mexican, dry grating cheese made with cow's milk and is similar to Parmesan. In the U.S., you may find a fresher, softer version, similar to Feta, but in Mexico, this salty cheese is typically aged at least 100 days. Cotija is named after the Mexican city of Cotija, Michoacán.

Cotija Anejo

The aged version is referred to as "Anejo." This is not a cheese you would add to your cheeseboard, but you would typically use it crumbled or grated over tacos, beans, soups, or casseroles. 

You can read more about Mexican cheese here in our Mexican cheese guide. Find a good substitute for cotija cheese below.

Substitute For Cotija Cheese

Alternatives for cotija will vary depending on if you are replacing the fresh cheese versus the aged version.

If you need a replacement for soft cotija cheese:

• A good substitute would be Feta cheese, which is also soft and salty. Trader Joe's makes an excellent lower-fat Feta which we like a lot. Feta cheese is very easy to find in your local grocery store.
• Another option is to use Mexican queso fresco which crumbles well and has a more acidic flavor.

For the aged cotija, substitute:

• Our first choice option is to use either Parmesan or Romano cheese. Both fo these cheeses are pungent and salty, and both are easily found in your local grocery store, Trader Joes, or Walmart stores.
• Chef Zarella Martinez says she prefers to replace cotija with Ricotta Salata cheese. Don't confuse this with plain, grocery store ricotta cheese, which is entirely different. Ricotta Salata is less salty than cotija, so if you're counting on it for adding salt to the dish, you may need to adjust the salt elsewhere in your recipe. This cheese is more difficult to find than Parmesan or Romano.