I was planning to make a pizza and my partner mistakenly bought Cotija cheese instead of Feta on the suggestion of the shopkeeper.
I knew there was a difference between Feta vs Cotija but my partner could not understand. They both originated at different places and have their own unique features.
Feta cheese originated in Greece and was made up of sheep and goat’s milk. It is used on food where it melts and tastes tangy, salty and soft.
Meanwhile cotija cheese which originated in Mexico, traditionally made up of cow’s milk, feels firm, dense and brittle at touch. Both used for distinctive purposes whether for finishing or cheese pull.
In this guide, I will discuss the key differences between feta vs cotija cheese and tell you how unique they are in characteristics such as texture, flavour, ingredients and availability. Some people also question if they can be substituted with each other or not.
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What is Feta?
Feta cheese has a long history associating to several places but it originated in Ancient Greece at first which is made up of sheep’s milk or a mixture of Sheep and Goat’s milk into brined white cheese.
In terms of taste and texture, it is unique and one of the most recognizable cheeses across the world. This cheese is tangy and salty when tasted and soft and crumbly in texture. The saltiness in the cheese came from the brine saltwater that also contributes to better moisture control with longer shelf life.
Around the world, feta is produced by PDO in certain regions of Greece that includes Macedonia, Thrace and many more.
The procedure of producing the cheese is easy and it begins with collecting the milk. Later the milk is pasteurised properly under safety regulations. When lactic acid and rennet are added into the milk, it breaks into curd and becomes cheese. Aside from this, it is used in salads, pizzas and sandwiches.
What is Cotija?
It is necessary to know further about cotija to lay a foundation of Feta vs Cotija cheese. Cotija traditionally originated in Mexico which is known for being relatively more textured and crumbly with bold and elaborated flavours.
Cotija is also named as “Parmesan of Mexico” as it is used as finishing cheese. It is produced the same way as feta but uncovers distinctive flavours and texture. This cheese is consumed in two ways, fresh and aged. Cotija is although protected under PDO status.
Cotija has the boldest flavour around the world that has dominant notes of salty, savoury, milky and nutty though it shifts from mild creamy to sharper and complex. The texture is itself a noticeable part of the cheese.
It feels firm, crumby and smooth when it’s fresh but it turns hard and brittle as it ages. People commonly use cotija in tacos, nachos, burritos and elotes. It also has a reasonable shelf life which makes it a perfect choice.
What Is The Difference Between Feta and Cotija Cheese?
Here is a precise comparison of Feta vs Cotija as they both are cheeses used commonly on an everyday basis. Even though they belong to the same category, they have noticeable differences in texture, flavour, appearance and ingredients along with other elements.
If you can understand the key differences well, then you will be able to choose the right one for your recipes.
Ingredients
The majordifference between feta and cotija is the ingredients that are used. They are tested by PDO status for authenticity. As for milk source, feta requires sheep or goat milk in a certain proportion.
The brine saltwater is added to the cheese for its signature taste. In the context of cotija, it contains cow’s milk but brine is added to elaborate the taste. The recipe is protected by the traditional producer of this cheese in Mexico City.
Texture
If you compare the texture offeta vs cotija, they differ significantly in many ways, making it one of the most noticeable features. Primarily, feta is aged in the brine saltwater for years that makes the texture moist, soft, creamy and delicate to the touch.
Nevertheless, cotija feels firm, dense and dry but brittle if held into hands. When it ages, it looks so much similar to parmesan. Though it is perfect when grated for pizza or other dishes.
Flavour
A bite of a cheese is enough to recognise which kind of cheese it is whether it is feta or cotija. As for the flavour of feta. It has enhancing flavours that includes tangy, sour, salty, creamy and slightly grassy.
Eventually, they are dominant in the cheese as they are fermented and brining. In contrast, cotija retains many complex flavours that certainly get sharper as they age. The notes a bite includes nutty, savoury, umami, salty and richness.
Nutritional Value
Usually people compare the nutritional values of Feta Vs Cotija for health consciousness. Initially, feta has 260 kcal to 280 kcal of calories in approximately 100 grams. Along with this, it retains other nutrients like protein, fat, calcium and carbohydrates.
In contrast to feta. Cotija contains 360 kcal to 400 kcal of calories in proportion to 1500-2000 milligrams of sodium. As for exceptions, there is 1-3 grams of carbohydrates which is less than feta cheese.
Best Used For
After purchasing Feta or Cotija cheese, most people wonder what it is best for and I am one of them. Feta cheese has many delicious uses in food such as greek salad, grain bowls, omelets or wraps.
It provides us with creamy, tangy and unique flavours that combine with other ingredients to jump out. However, in the case of cotija, it is best for tacos, nachos, burritoes, tortilla or Elote.
Storage and Shelf Life
The other noticeable difference they carry is their shelf life. how long does feta or cotija be kept on the shelf whether they are opened or unopened. To begin with, opened feta can last up to 3-4 weeks although unopened can last for 2-3 months.
Eventually, it should definitely be refrigerated at 34-40°F. Meanwhile cotija is refrigerated at the same temperature as feta and can last up to 3-4 weeks and unopened for 1-3 months if it is kept in a cold atmosphere.
Price and Availability
When we begin looking for feta or cotija cheese, they are often found easily or found to be lost. The availability and price of the cheese varies according to the place. As for Feta, it is protected under PDO and they decide on which price it should be bought into the market.
Although the recipe of cotija is protected traditionally by the Mexican locals. It is transported across the world that contributes to increasing the price differently.
| Basis | Feta Cheese | Cotija Cheese |
| Origin | Associated with many countries but originated in ancient greece | Originated in Mexico city |
| Milk Type | 70% sheep milk + 30% goat milk | Cow’s milk |
| Texture | Moist, soft, creamy and delicate | Dry, dense and brittle |
| Flavour | Tangy, salty, sour and creamy | Nutty, savoury, umami and rich |
| Protection | Protected by PDO status | Traditionally protected by |
| Calories | 260 kcal – 280 kcal | 360 kcal – 400 kcal |
| Shelf Life | Unopened – 2-3 monthsOpened – 3-4 weeks | Unopened – 1-3 monthsOpened – 3-4 weeks |
| Best Uses | Eaten in Greek salad, pastries, pasta, grain bowls, pizzas, soups and omelets | Eaten in tacos, Elotes, beans, soups, salads, tamales |
Feta vs Cotija vs Other Types of Cheese
There are several types of cheese except them available in the world. Fesca and ricotta are normally compared except the comparison of feta vs cotija.
The other cheeses retain distinctive features which set them apart from each other and understanding the difference between them will make your choice pretty easy.
Feta Vs Queso Fesca
Feta originated in ancient Greece where it was made up of sheep and goat’s milk. It is then aged in brine saltwater for almost two months in a traditional manner. Feta has a crumbly and soft texture though it gets creamy when it is cooked. It tastes salty, tangy and sharp with 260- 280 kcal calories.
On the other hand, Fesca cheese originated in Mexico, made up of cow’s milk. The texture is firm, moist and slightly crumbly while tasting milky and fresh.
Most of the characteristics carry a huge difference between Feta Vs Queso Fesca. Now that you know, you will be able to choose the one you require.
Queso Fesca Vs Cotija
On the parallel, cotija is also constantly compared to queso fesca as they both are of Mexican origin. As for this, cotija cheese is traditionally made by Mexicans with cow’s milk that is aged to be consumed later on.
It tastes salty, nutty and savoury, retaining the least moisture. As it is added to the dish,it does not melt easily but is used as grating or finishing. Nevertheless, Fesco cheese is initially made up of cow’s milk that tastes milky and soft.
It retains the most moisture. Fesca melts easily as filling or topping. Whatever you choose between quesco fesca vs cotija, it should suit the dish you are cooking.
Feta Vs Ricotta
When two cheeses are used all across the world, they are usually compared to choose the one that is best for the dish. First of all, feta originated in Greece that is made up of sheep and goat’s milk.
It is aged for two months for the rich salty, tangy and sharp flavour. However, ricotta originated exceptionally in Italy and is made up of whey and milk traditionally.
It feels quite soft and fluffy to touch as it tastes sweet and milky. Next time when you are to purchase something then make sure the choice betweenFeta Vs Ricotta is based on flavours and texture rather than origin based judgement.
What To Choose Between Feta Vs Cotija?
If you have decided to usefeta or cotija, then the question arises which one suits your requirements. The initial use depends on which one is healthier as both contain average calories.
Nutritional values present in them drive the choice for most people. As for cotija,it contains sodium and fat at a higher value that makes it an unhealthy choice. Meanwhile feta is comparatively low on sodium and fat which makes it the best choice.
With these nutritions, the answer to Is cotija or feta healthier is that feta is much healthier than cotija.
Though the substitutional choice is one of the most important things as the availability of the cheese varies according to the state and location.
People wonder, can I use feta instead of cotija? Yes, you can substitute them but the results will vary entirely and in possible cases ruin the recipe.
However, at the end, feta is best used for tangy and creamy texture in salads to avoid health concerns. On the other hand, cotija has complex and crumbly texture in mexican grating dishes in small quantity.
Conclusion
Although they share several similarities and characteristics, Feta Vs Cotija is a choice of perfection in food. Only using the right type of cheese can ensure your dish’s worth.
When compared side by side, they are unique in flavour, texture, ingredients and calories. If you take these differences in account, you will be able to choose the one you require.
In this context, feta is a cheese made up of sheep and goat’s milk into a soft, creamy and delicate texture. It tastes rich, tangy, salty and sour.
However, cotija on the other side is made up of cow’s milk into a firm and brittle texture but tastes nutty, savoury and umami rich making it a great option. These features make a distinction between Feta Vs Cotija Cheese.
In the end, whether you go for Feta Or Cotija Cheese, the only thing you should make sure is that it aligns with the recipe well without making huge changes. With the change of origin and preparation method, they are poles apart.
FAQs on Feta Vs Cotija
Is cotija cheese healthier than feta cheese?
In terms of health, Cotija contains 360 kcal – 400 kcal calories with high protein and fat that makes it an unhealthy choice. Although, feta cheese contains 260 kcal – 280 kcal calories but less fat and protein that means you should go for this one.
Can you use feta instead of cotija for Mexican street corn?
Yes, you can use Feta cheese instead of Cotija cheese in Mexican street corn but the results will vary largely. For elote or mexican street corn, cotija is considered the best as it is used for finishing but feta will work nearly similarly.
What Mexican cheese is closest to feta?
The Mexican cheeses closest to feta are cotija and queso fresco as most of their characteristics match with each other. However the least similar is panela that will be the lost choice for you in recipes.
