Cotija vs Feta - What is the difference?

The Mexican cotija and the famous Greek feta have some similarities, such as their similar texture and appearance, but they stop there.

What are the differences between cotija and feta?  Cotija is made with cow’s milk, while feta is made with sheep’s and goat’s milk. The cotija is aged for at least a year, while the feta is aged in brine for at least 2 months. Cotija has a more dairy flavor, while feta is described as spicy.

Read on to learn more about these two varieties of cheese, how they are made and used, and whether you can substitute cotija for feta.

Cotija vs Feta - Differences

Cotija and feta cheeses come from different parts of the world. Feta is a variety of brined Greek cheese. It is the cheese used in the world famous Greek salad. Cotija is a Mexican cheese from the town of the same name.

One of the main differences between cotija and feta is that cotija is made from cow’s milk, while feta is traditionally made from sheep’s milk or a combination of sheep’s and goat’s milk.

How cotija cheese is made

The traditional way of making cotija cheese is with raw milk, salt and rennet. The latter is an enzyme widely used in cheese making.

When you add rennet to milk, it causes the casein, that is, the milk protein, to solidify. This is the part where the curds separate from the whey.

The curd is then ground and pressed to form large cylinders. Cotija cheese is aged for at least 12 months.

How feta cheese is made

As we have already said, feta cheese is made from sheep’s milk or a mixture of sheep’s and goat’s milk.

Goat’s milk should not exceed 30% of the mixture. However, this is the traditional way of making feta.

Outside of European countries, you can find feta cheese made only from goat’s milk, and even cow’s milk.

To make feta cheese, lactic acid bacteria are added to milk. These bacteria favor the fermentation process. Rennet is then added to the milk to separate the curd from the whey.

When the curd is separated, it is shaped into small blocks with the help of moulds. The cheese usually stays in the molds for a day to keep its shape when removed.

The cheese is then salted and stored in a wooden or metal container for a day. The cheesemakers then transfer the salty feta to containers filled with brine, a solution of salt and water.

Feta cheese is aged in brine for at least 8 weeks. Some say that the best feta is aged for a year.

Can you make Cotija and Feta at home?

Surely you can make both cotija cheese and feta at home. However, you should know that you will need liquid rennet and calcium chloride. The latter improves the milk coagulation process.

You will also need a small amount of starter culture. It is absolutely necessary to add the starter culture to the milk, as it is essential to transform it into cheese.

Starter cultures are microbiological organisms that promote the fermentation process of milk and ultimately create the cheese.

If the cheese-making process doesn’t fascinate you, it’s probably better to buy feta and cotija cheeses, since they are not as easy to make as cottage cheese, for example.

If you decide to make your own feta, you can visit our article on freezing feta to extend its shelf life and keep it fresh for up to 3 months.

Texture and flavor

Because cotija cheese is aged, its texture is rather dry and firm. The feta is also aged. However, because it is preserved in a brine solution, feta is soft and crumbly, with a higher moisture content.

Some describe the texture of feta cheese as creamy. When the cotija is aged for a shorter period of time, that is, when it is younger, its texture is similar to that of feta. The older cotija has a texture similar to that of Parmesan.

Both cotija and feta are salty cheeses. Cotija has a milky flavor, unlike feta cheese which is known for its acidity.

However, it must be borne in mind that the longer the cotija cheese is aged, the spicier and sharper its flavor will be. Depending on the production season of the cotija cheese, you may also experience fruity and buttery notes in it.

Applications

Neither cotija cheese nor feta cheese melts. This makes them perfect as garnishes.

With cotija being a variety of Mexican cheese and feta coming from Greece, it is not surprising that these cheeses are staple ingredients in Mexican and Greek cuisines, respectively.

How to use cotija cheese

Since cotija is a variety of Mexican cheese, it’s only natural that you’d see it used mostly in Mexican-style dishes.

One thing you should know about cotija cheese is that since it doesn’t melt, you’ll need to add it to dishes as a topping at the end of the cooking process. Otherwise, the cheese will just dry out.

Here are some ways to use cotija cheese:

• Tacos - Cotija cheese works great in tacos. If your tacos have been too spicy, adding cotija crumbs on top will also help to soften the spiciness.
• Mexican Street Corn - Mexican street corn, also known as elote, is spread with mayonnaise and topped with chili powder, cotija cheese, and herbs.
• Enchiladas and Burritos - Cotija cheese is a perfect complement to these popular Mexican dishes for its flavor and texture.
• Mexican Corn Salsa - You can use grated or crumbled cotija cheese to make the most delicious Mexican salsa. Mix the cheese and some sour cream with the charred corn in a skillet over high heat, add a few jalapenos for heat, season and serve straight from the hot skillet with tortilla chips or crackers.
• Tostadas - Shredded cotija cheese is also a perfect topping for tostadas made with beans and corn.

Although the cotija is very popular in Mexican-style cooking, you can use it in your own way. You just have to keep in mind that the cotija does not melt and consider its salinity when you use it as a dressing.

In fact, cotija cheese would make a fantastic topping for our Cream Cheese White Chicken Enchiladas recipe.

How to use feta cheese

In terms of the number of ways you can eat it, feta cheese has a greater variety of uses compared to Mexican cotija.

Here’s how you can use feta cheese:

• Salads - Feta cheese is perfect for salads. It goes very well with vegetables, chicken, shrimp, lamb and even fruit. If you ever tire of Greek salad with feta, make fruit salads with feta. It goes very well with watermelon, apricots, nectarines and other melons and stone fruits.
• Pasta - Feta does not melt. But this does not make it less delicious to top your pasta dishes. Add it to your pasta along with some tomatoes, basil, and olives.
• Pizza - The Greek-inspired pizza with some crumbled feta on top tastes exceptionally delicious. Also add roasted red peppers and Kalamata olives for a mouth-watering combination.
• Bread - If you don’t feel like cooking, eat your feta with bread drizzled with olive oil and seasoned with salt and pepper.
• Tacos - Just like cotija cheese, you can use feta cheese to top your tacos to add salt and flavor.
• Dipping Sauce - Whisk the feta with sour cream for a creamier, smoother texture and serve the dip with toasted pita bread.

You can also bake and grill the feta. The cheese is good on its own, drizzled with a little olive oil and seasoned. You can also sprinkle the cheese with dried herbs, such as dried thyme, rosemary, oregano, and basil.

You can also bake the cheese with olives and cherry tomatoes and serve it with bread as an appetizer.

Can you substitute the Cotija cheese for the Feta?

If you are looking for a substitute for young cotija cheese that is soft and crumbly, you can certainly opt for feta. One of the advantages of feta cheese is that it is easy to find and there are many low-fat options on the market.

That said, if you need an alternative to cured cotija cheese, feta won’t do the trick. You will need a variety of cheese with a drier texture, such as Parmesan or Romano.