Cheese, mexican, queso cotija
Whole food · Dairy and Egg Products
Photo: Wikipedia
Queso Cotija is a hard, crumbly Mexican cheese with a sharp, salty, and intensely savory flavor, often compared to Parmesan. Its dry, granular texture makes it ideal for crumbling over dishes rather than melting, adding a powerful punch of umami and a satisfying bite. Nutritionally, it is a dense source of protein and fat, providing substantial energy and satiety in small amounts.
Calorie split: 22% protein · 4% carbs · 74% fat
↓ Full nutrition💚 Why it's loved
People love Cotija for its transformative salty, tangy kick that elevates tacos, elotes, and salads. Its cultural significance in Mexican cuisine and its ability to add depth without melting make it a beloved finishing cheese.
⚠️ Watch-outs & how to enjoy it better
Its high sodium content can be a concern for those monitoring salt intake, and its intense saltiness may be overwhelming if used excessively. To counteract, use it sparingly as a garnish rather than a main ingredient, and pair it with low-sodium foods like fresh vegetables or unsalted beans to balance the flavor.
Key benefits
- High in protein for muscle maintenance and satiety.
- Rich in calcium for bone health.
- Provides fat-soluble vitamins like A and K2.
- Low in carbohydrates, suitable for low-carb diets.
- Adds intense flavor without needing large portions.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Queso Cotija is named after the town of Cotija de la Paz in Michoacán, Mexico, where it originated, and it is often called the 'Parmesan of Mexico' due to its similar crumbly texture and aging process.
Full nutrition (USDA data · scales with serving)
| Water | 38.0 g |
| Energy | 366 kcal |
| Energy | 1531 kj |
| Protein | 20.0 g |
| Total lipid (fat) | 30.0 g |
| Ash | 8.0 g |
| Carbohydrate, by difference | 4.0 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 800 mg |
| Iron, Fe | 0.00 mg |
| Magnesium, Mg | 38.0 mg |
| Phosphorus, P | 729 mg |
| Potassium, K | 125 mg |
| Sodium, Na | 1400 mg |
| Zinc, Zn | 3.9 mg |
| Copper, Cu | 0.24 mg |
| Selenium, Se | 17.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.03 mg |
| Riboflavin | 0.49 mg |
| Niacin | 0.11 mg |
| Vitamin B-6 | 0.05 mg |
| Folate, total | 10.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 10.0 ug |
| Folate, DFE | 10.0 ug |
| Choline, total | 15.4 mg |
| Vitamin B-12 | 2.3 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 229 ug |
| Retinol | 223 ug |
| Carotene, beta | 73.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 865 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.25 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 21.0 iu |
| Vitamin D (D2 + D3) | 0.50 ug |
| Vitamin K (phylloquinone) | 1.9 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 17.5 g |
| SFA 4:0 | 1.6 g |
| SFA 6:0 | 0.59 g |
| SFA 8:0 | 0.06 g |
| SFA 10:0 | 0.54 g |
| SFA 12:0 | 0.82 g |
| SFA 14:0 | 2.7 g |
| SFA 16:0 | 7.7 g |
| SFA 18:0 | 3.4 g |
| Fatty acids, total monounsaturated | 8.3 g |
| MUFA 16:1 | 0.52 g |
| MUFA 18:1 | 7.6 g |
| MUFA 20:1 | 0.18 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.2 g |
| PUFA 18:2 | 0.99 g |
| PUFA 18:3 | 0.20 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 100 mg |
Amino acid profile (per 100g)
Estimated from Cheese, cottage, with vegetables — USDA does not publish this profile for Cheese.
| Tryptophan | 0.13 g |
| Threonine | 0.53 g |
| Isoleucine | 0.70 g |
| Leucine | 1.2 g |
| Lysine | 0.97 g |
| Methionine | 0.36 g |
| Cystine | 0.11 g |
| Phenylalanine | 0.65 g |
| Tyrosine | 0.64 g |
| Valine | 0.74 g |
| Arginine | 0.55 g |
| Histidine | 0.40 g |
| Alanine | 0.62 g |
| Aspartic acid | 0.82 g |
| Glutamic acid | 2.6 g |
| Glycine | 0.27 g |
| Proline | 1.4 g |
| Serine | 0.67 g |
FAQ
Is Queso Cotija the same as Queso Fresco?
No, Cotija is harder, saltier, and aged, while Queso Fresco is softer, milder, and fresher, often used for crumbling but with a less intense flavor.
Can Queso Cotija be melted?
It doesn't melt well due to its dry, aged texture; it's best used as a crumbled topping or garnish.
Is Queso Cotija lactose-free?
It's low in lactose due to aging, but not completely lactose-free; those with severe lactose intolerance should consult a doctor.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.66 kcal/g · 22% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 11.20 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.