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  • Made from cow's milk

  • Country of origin: Mexico

  • Region: Michoacán

  • Type: semi-hard, artisan

  • Texture: crumbly and dense

  • Rind: rindless

  • Colour: white

  • Flavour: salty, strong

  • Synonyms: Queso Cincho, Queso Seco

Cotija is a Mexican cheese named after the town of Cotija in the Mexican state of Michoacán. This hard and crumbly Mexican cheese is made mainly from cow's milk.

When young, it is white, fresh and salty, thus bearing immense resemblance to feta cheese. However, with ageing, it becomes hard and crumbly like Parmigiano-Reggiano. Its similarity with Parmesan has earned it the nickname "Parmesan of Mexico". The aged version of Cotija is referred to as "Anejo".

Cotija cheese slightly softens when heated, but it doesn't melt or change its shape. It is used for grating on salads, soups, casseroles, tacos and tostadas. In Mexico, it is also widely used to enhance the flavour of many savoury dishes by mixing directly into the casserole or recipe. 

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