Cotija cheese
Dairy$4.99 / 5 ozApproximate price based on US supermarkets.
Cotija cheese, or queso añejo, is a Mexican aged cheese known for its salty flavor and crumbly texture. It is commonly used in Mexican cuisine to enhance the flavor of tacos, enchiladas, and salads. Its popularity in gastronomy makes it an essential ingredient.
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How it's used in Mexican cooking
Cotija cheese, part of the dairy section of the Mexican pantry, appears in 1 recipe in our collection, including Mexican Street Corn Mac and Cheese. Each recipe shows step by step how it is added, in what quantity and which other ingredients it is paired with — the most reliable guide to how it is actually used in Mexican cooking.
Recipes using cotija cheese
Storage and substitutes
How to store it
Keep cheese refrigerated and well wrapped, ideally in waxed paper or a container that lets it breathe. Fresh cheeses (panela, queso fresco) last only a few days once opened, while aged ones such as cotija or añejo keep considerably longer.
Substitutes
Common stand-ins outside Mexico: Oaxaca cheese is closest to fresh mozzarella, cotija to aged feta or Parmesan, and queso fresco to a mild white cheese. Not identical, but they work in most recipes.
Frequently asked questions
How many recipes use Cotija cheese?
Cotija cheese is used in 1 recipe in our collection, such as Mexican Street Corn Mac and Cheese. The full list, with a photo and link for each recipe, is on this page.
Where can I buy Cotija cheese in the US?
You can buy Cotija cheese online via the Amazon link on this page, or look for it at Mexican and Latino grocery stores in the US.
How should Cotija cheese be stored?
Keep cheese refrigerated and well wrapped, ideally in waxed paper or a container that lets it breathe. Fresh cheeses (panela, queso fresco) last only a few days once opened, while aged ones such as cotija or añejo keep considerably longer.
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