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And if that is not an option, I’ve seen people use parmesan and feta cheese as well. Substitute for queso Cotija: parmesan. But just as with phosphorus content, there are varieties that are lower in sodium. Named after the Mexican city of Cotija, Michoacán In the U.S. a fresher, softer version is similar to Feta, but in Mexico this salty cheese is aged at least 100 days. Substitute for Cotija Cheese. Brie, cream cheese, goat cheese (soft), natural sharp cheddar, natural Swiss cheese and ricotta are among the lowest in … It grates well but doesn't melt, so only use it in cold dishes or as a cold topping cheese. LEt me know... Never had the mexican tradition Elote so I'm trying it for the first time. See substitutes. Answer Save. But cotija is getting easier to find and makes this recipe more authentic! https://www.epicurious.com/recipes/food/views/mexican-street-corn-235768 Shredded parmesan (2 Tbsp) Sodium. Cotija Cheese: Also called Mexican corn cheese, shredded cotija cheese is the traditional cheese to use as a topping. It is similar to feta which could be used as a substitute in this recipe. Cheese is also known to be high in sodium. A good substitute for fresh cotija cheese is Feta. When I’m North of the Border, Cotija cheese is the only Mexican cheese that I go out of my way to find. A good substitute for aged cotija cheese is Parmesan or Romano. It can take some time to make, but it's worth it! Substitue Parmesan cheese for Cotija? I'm making Corn on the cob and I'm wondering if it would be a big difference to use parmesan cheese instead the traditional Cotija? Try it crumbled over beans, salads, elotes and tacos. How to use Cotija cheese: It’s often used in a similar way to queso fresco, just giving a bit more flavor. Cotija cheese is a salty, hard cheese available in the Hispanic section of many grocery stores. If you can’t get your hands on it, you can also use crumbly queso fresco. From Cotija to Queso Fresco: A Mexican Cheese Primer. Recipes using queso Cotija: Capirotada de agua (Mexican bread pudding) Pork carnitas with tomatillo salsa verde from Caroline’s Cooking Think of it as the Parmesan of Mexican dairy. However, with aging it becomes hard and crumbly likeParmigiano-Reggiano. Cotija cheese is a Mexican dry grating cheese made with cow's milk similar to Parmesan. 2 Answers. Cotija is a hard, white cheese with a sharp, salty flavor. Because of it’s popularity, cotija cheese can be found in many large grocery store chains and smaller hispanic specialty grocers here in the U.S. Queso anejado is another type of Cotija that grates well but is covered with a red chili paste, so only shred it for use … It’s a delightful addition when used as a final garnish. Parmesan is made from unpasteurized cow milk. When the cheese is made, it is white, fresh and salty thus bearing immense resemblance to feta cheese. Real cotija has no substitute in terms of flavor, but Carlos, you can use original Parmigiano-Reggiano to approximate the texture and some of the creamy-but-aged flavor of cotija. It doesn’t melt when cooked so it’s best used as a topper cheese: broken down into bits and sprinkled over … Parmesan cheese is probably the most famous and most widely used cheeses in the world. Filed Under: Ask Carlos Tagged With: Mexican cheese Latin markets usually sell Cotija cheese, also called queso anejado. Authentic Parmesan cheese is PDO (Protected Designation of Origin) protected, and only certain cheeses from select provinces can be called so. Provinces can be called so a final garnish, elotes and tacos, and. Are varieties that are lower in sodium I go out of my way to queso fresco, just a. You can also use crumbly queso fresco, just giving a bit more flavor I’m North of the,... 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