The Difference Between Queso Fresco and Cotija Cheese - El Paso Mexican Restaurant (2024)

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The Difference Between Queso Fresco and Cotija Cheese - El Paso Mexican Restaurant? ›

There are softer varieties of cotija cheese – these are those cheeses that are not aged for long. Unlike queso fresco with a mild flavor, cotija can add a dash of bold flavor in every dish. That is why you mustn't use much of it, so its taste doesn't become overpowering.

Texture: Queso fresco tends to be softer and moister than cotija, which is drier and has a firm texture. Ingredients: Queso fresco can be made from either cow's milk or a combination of goat and cow milk, but cotija is generally only a cow's milk cheese.

Queso Cotija

One of the most popular Mexican cheeses around, Cotija is a winner no matter how you slice it. Or rather, how you crumble it. This crumbly, dry cheese is an incredible addition to beans, salads, corn and tacos. It has definite saltiness to it, packing a flavor punch no matter what you put it on.

QUESO FRESCO is probably Mexico's most famous cheese. It is also called Adobera cheese and originated in the Jalisco area of Mexico. They call it “adobero” for its likeness to adobe bricks. It is ivory in color, mild in taste, and firm and grainy in texture.

Despite their similar names, flavors, and appearances, queso fresco and queso blanco are slightly different cheeses. To make queso fresco, producers use rennet and cultures to form the curds. Queso blanco requires just milk and an acidifying agent such as lemon juice or vinegar, making it an easy cheese to DIY at home.

Cotija brings out the flavor in anything, but we like to sprinkle or crumble it on enchiladas, tostadas, chilaquiles, and rellenos. Taco salad gets its zest on when you crumble cotija on top. And don't be afraid to try it on pasta or pizza – cotija shines everywhere you would normally use parmesan.

Despite all their differences, you can absolutely substitute one for the other. Both add a welcome creamy element to food, but cotija tends to be more easily found in stores. Keep in mind that cotija will be a bit saltier than queso, so depending on the application of the cheese or your taste, you may want to use less.

Cheeses: I love to use cotija cheese for tacos, but queso fresco or any Mexican blend will work. Fresh Veggies: Thinly slice some radish for an extra fresh crunch.

If you're looking for a restaurant-quality refried beans recipe, you trust us when you say you have found it. We love to serve the beans right out of the skillet, garnish with crumbled Cojita cheese, or shredded mozzarella. EXPERT TIP: The beans can be made up to 24 hours in advance.

Queso fresco gets soft when heated, but it's difficult to melt. You can melt it over low heat for a while in order to make a cheesy dip or sauce, but it may remain chunky. In its soft state, it is commonly used as part of a filling for chiles relleños (stuffed chiles), quesadillas, and burritos.

What is the closest cheese to queso fresco? ›

Farmer's Cheese or Ricotta Salata

Farmer's cheese is very similar but is often slightly saltier. Both of these cheeses make great alternatives to queso fresco in the sense that they are bright white, super mild, milky in flavor, crumbly in texture and that they do not melt.

Mexican melting cheeses like queso Oaxaca (quesillo), Chihuahua, Asadero, and Quesadilla are the best Mexican cheese for quesadillas. If you can't find any in a store near you, I recommend using Monterey Jack.

Queso fresco is soft, moist, and crumbly, making it perfect for sprinkling over antojitos (little snacks) and beans. Queso fresco is most often crumbled and used as a garnish for all types of Mexican food: on top of enchiladas, inside of tacos, slathered on elote, over huevos rancheros, and on cooked black beans.

Two of the most common Mexican cheeses you probably heard are cotija and queso fresco. These two popular Mexican kinds of cheese have distinctive characters that they add to various Mexican dishes. Queso fresco and cotija cheese are the most common and are often compared to each other for multiple reasons.

Queso Fresco vs Cotija (What is the difference)

Age: Cotija is aged 2 to 12 months, while queso fresco is not aged and is fresh, just as it's name implies. Texture: Queso Fresco is much softer and more moist than cotija which has a drier, and more firm texture. Both cheeses are able to be sliced or crumbled.

Asadero Cheese

It elicits a subtle tanginess that offers a little more dimension than Oaxaca cheese. Because of its spectacular melting properties, it's an ideal base for queso on nachos, burritos, tacos, enchiladas or any Mexican dish.

Queso Fresco: You can use crumbled queso fresco or cotija to enhance the flavor profile and add a deeper depth of richness to the corn. If you can't find either of these, you could try using feta cheese instead.

Queso Fresco (which translates to “fresh cheese”) is a mild, fresh, soft, and slightly tangy white cheese that's a staple in many Mexican kitchens. It's easily crumbled and often topped on dishes like enchiladas and tacos just like cotija cheese, but it isn't as salty and is much more mild with a light milky flavor.

Queso fresco gets soft when heated, but it's difficult to melt. You can melt it over low heat for a while in order to make a cheesy dip or sauce, but it may remain chunky. In its soft state, it is commonly used as part of a filling for chiles relleños (stuffed chiles), quesadillas, and burritos.

Traditionally, cotija cheese is aged 100 days to 12 months, which helps dry out the cheese (it doesn't melt when heated), making it perfect for crumbling or grating over foods.