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? ›

Queso fresco is as the name implies — fresh. At most, it's aged a few days. Cotija, however, is aged 2-12 months, creating its signature texture and grate-friendly texture.

Queso Fresco vs Cotija (What is the difference)

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. Taste: Due to the aging of the cotija is has a saltier flavor. Queso Fresco is incredibly mild and milky taste.

Queso fresco is moister and creamier than cotija and less salty. All the other ingredients for esquites are pretty much added to taste. I like a lot of lime and cilantro. You can use any chili powder you have or go to a Mexican market for powdered guajillo chile—Rick Bayless's preference in this dish.

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 (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.

A mild cheese that melts easily, such as queso asadero, queso de Oaxaca, or queso menonita, is best for this application. Cheese taco shells: Melt cheddar cheese on a baking sheet until it forms a disk, then shape it into a hard taco shell shape. You can also use a Mexican cheese blend to make cheese taco shells.

Spanish for fresh cheese, queso fresco has a mild flavor. Queso fresco also originates in Mexico and is usually made with cow's milk but sometimes it's a mixture of goat and cow's milk. An unaged, white cheese, it is similar to Cotija cheese due to its soft yet firm texture.

Properly stored, Cotija cheese can retain its flavor and texture for an extended period that should not exceed 3 to 4 weeks. In summary, while freezing Cotija cheese is an option, refrigeration is the preferred method for preserving its signature texture and flavor.

Packaged cotija cheese typically comes with a 'best by' or 'use by' date printed on its packaging, which is usually about 6 months from its production day given it's still sealed. Once you've opened the package, the cheese should stay fresh for about 2 to 3 weeks if stored properly.

Authentic white queso dip, often referred to as queso blanco, is a popular Mexican cheese dip known for its smooth and creamy texture.

What kind of cheese do Mexican restaurants use in enchiladas? ›

Queso fresco comes from Jalisco, in the western part of Mexico. It has a mild, slightly tangy flavor and crumbles and shreds easily, making it makes a fantastic topping for Beef and Cheese Enchiladas or sweet-tangy Grilled Corn.

Monterey Jack

It's a semi-hard cheese with a mellow yellow color and buttery taste that compliments tangy spices, like jalapenos, chilis, hot sauces, and other flavors commonly paired with Mexican cuisines.

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.

Seek out a Mexican cheese, such as Oaxaca or chihuahua. Oaxaca is a stringy, semi-firm, cow's milk cheese with a mellow, buttery flavor that often comes in a rope or knotted shape. Chihuahua cheese is closer to cheddar with a mild, salty, slightly sour flavor.

Use It As a Filling. 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.

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.

If you cannot find Mexican cheeses, feta makes the closest approximation. Aged goat cheese and strained ricotta can also be used in place of queso fresco, most appropriately as a topping or a stuffing, respectively.

In fact, feta can be used as a substitute if you absolutely cannot find cotija, but try your hardest to find the cotija! It will also be in the specialty cheese section. Sprinkle the cotija all over the corn that has been lathered in crema.

One of Mexico's most famous cheeses, cotija is a semi-hard, slightly aged cheese with the crumbly texture of parmesan but a stronger, saltier flavor. Try as you might, cotija cheese won't melt, so it's sprinkled or crumbled on everything from soups and salads to tacos and tostadas.