If you’re a cheese lover who also enjoys Mexican food, you might be wondering about Queso Fresco vs Cotija. As these are two very popular Mexican cheeses that people may not know much about.
One thing many people associate with traditional Mexican food is a large amount of cheese. As many Mexican dishes often feature a variety of cheesy options that help bring the flavors together.
Many of the cheeses used in Mexican dishes are specifically Mexican cheeses. Cheeses that originated in Mexico and have a very different flavor and texture than those made in the United States.
If you like unique cheese options, you might be interested in some of these Mexican cheeses. Read on to learn more about cotija versus queso fresco and what makes these Mexican cheeses different.
Differences Between Queso Fresco Vs Cotija
If you like different types of cheese, you might be wondering about Queso Fresco vs. Cotija. These are overly popular Mexican cheeses that are often compared to each other as they are used as a side dish in many Mexican dishes.
Both cheeses are often crumbled over traditional Mexican dishes to give them a cheesy finishing touch. Both are white in color and have a pleasant flavor that blends well with Mexican cuisine.
Both Cotija and Queso Fresco are made from cow’s milk to create a white and mild tasting cheese option. Although queso fresco is occasionally made with a combination of cow’s and goat’s milk for a more unique flavor.
It’s not uncommon for both of these cheeses to be sold in grocery stores as well, especially if they have a Mexican ingredients section. As these cheeses are commonly used in Mexican dishes and can often be found in Mexican restaurants.
However, it can be difficult to tell these two cheeses apart if you don’t know a lot about them. Although they are different from each other, they are just enough similar that people can confuse them if they don’t know much about them.
Quark
Queso Fresco is a very mild white cheese that has a soft and slightly moist texture. It’s a common Mexican cheese, and you’ve most likely already tried it in a queso dip for french fries.
A unique aspect of the queso fresco is that it is not considered an aged cheese because it can be served immediately. You can make this cheese and serve it the same day as it doesn’t need to be aged to be eaten.
Because of this, queso fresco usually has a very mild flavor that won’t be overwhelming. It is creamy and pleasant, and its mild flavor intensifies as it ages for a few days.
Cotija
Cotija is often compared to queso fresco, but differs greatly in several respects. For one, cotija has a much saltier and richer flavor that is immediately noticeable in any dish you add it to.
Because the longer this cheese matures, the stronger and saltier its taste becomes. It is a harder cheese that can be crumbled over dishes as a garnish as is often found served.
You may also find cotija more common than queso fresco as catia has a much longer shelf life. As it has aged it will survive much longer than the queso fresco.
Cotija and Queso Fresco can be interchanged
One of the best parts of queso fresco and cotija is that they can be interchanged in recipes. These are two types of Mexican cheese that you might not necessarily find in every grocery store.
So there’s a good chance you need to buy one of these cheeses but can’t find it. While you can find the other type of cheese instead.
It’s not uncommon not to be able to find either cotija or queso fresco when you need to use one of these cheeses. But the good news is that if you’re able to get one of these options, you can’t just swap one for the other.
They have a similar taste and appearance, and both are easy to add to your dishes. The only thing to keep in mind is the fact that these two cheeses are not the same and you need to make some adjustments.
For example, cotija is much saltier than queso fresco and has a much sharper cheese flavor. Because of this, when substituting cotija for queso fresco, you need to add less salt to the overall dish to balance it out.
Queso Fresco has a different texture than Cotija
Another key feature that differentiates queso fresco and cotija is their texture. Queso Fresco is a very soft cheese that can be easily spread or melted into a variety of dishes.
While Cotija is a much harder cheese because it has aged for some time. This creates a harder and crumbly cheese that doesn’t melt, but is more commonly used as a garnish, crumbled over various foods.
As such, you may need to adjust your recipe for the texture of these two cheeses when making substitutes.
