Know what’s on your plate
Queso cotija Mexican cheese
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 366 kcal —
- Protein 20 g 40%
- Carbohydrate 4 g 1%
- Fat 30 g 38%
- Saturated fat 18 g 88%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 1400 mg 61%
- Cholesterol 100 mg 33%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 229 µg 25%
- Vitamin C 0 mg 0%
- Vitamin D 0.5 µg 3%
- Vitamin E 0.25 mg 2%
- Vitamin K 1.9 µg 2%
- Thiamin (B1) 0.03 mg 2%
- Riboflavin (B2) 0.49 mg 37%
- Niacin (B3) 0.11 mg 1%
- Vitamin B6 0.05 mg 3%
- Folate (B9) 10 µg 3%
- Vitamin B12 2.3 µg 94%
- Choline 15.4 mg 3%
Minerals
- Calcium 800 mg 62%
- Iron 0 mg 0%
- Magnesium 38 mg 9%
- Phosphorus 729 mg 58%
- Potassium 125 mg 3%
- Zinc 3.9 mg 35%
- Copper 0.24 mg 26%
- Selenium 17.7 µg 32%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 366 | 20 g | 4 g | 30 g |
| 1 × tsp | 5 g | 18 | 1 g | 0.2 g | 1.5 g |
| 2 × tsp | 10 g | 37 | 2 g | 0.4 g | 3 g |
| ½ × tsp | 2.5 g | 9 | 0.5 g | 0.1 g | 0.8 g |
| 3 × tsp | 15 g | 55 | 3 g | 0.6 g | 4.5 g |
| 4 × tsp | 20 g | 73 | 4 g | 0.8 g | 6 g |
Similar foods
- Queso anejo Mexican cheese373 kcal / 100 g
- Queso fresco fresh cheesefresh299 kcal / 100 g
- Feta cheese265 kcal / 100 g
- Mexican blend cheese384 kcal / 100 g
- Ricotta cheese193 kcal / 100 g
- Asiago cheese405 kcal / 100 g
- Cheshire cheese387 kcal / 100 g
- Cottage cheeseuncreamed, dry, large or small curd, fat free72 kcal / 100 g
Questions about Queso cotija Mexican cheese
What does queso Cotija taste like, and how is it made?
It is a firm, crumbly Mexican cow’s-milk cheese, usually aged until dry and savoury, with a pronounced salty tang. Its name comes from Cotija, a town in Michoacán.
How do you use queso Cotija on elote?
Brush grilled corn with mayonnaise or crema, then roll or sprinkle it with finely crumbled Cotija, chilli and a squeeze of lime. Crumble it just before serving so it stays distinct rather than disappearing into the topping.
Does queso Cotija melt?
It softens but does not melt into a smooth, stretchy sauce like a melting cheese. Crumble it over hot beans, tacos or enchiladas just before serving, or stir it into a filling after taking it off the heat.
How should you store queso Cotija?
Wrap a block tightly or seal it in an airtight container and refrigerate it. Keep crumbled cheese covered too, and use a clean, dry utensil to prevent it becoming damp or picking up other flavours.
What can you use instead of queso Cotija?
For a similar salty, crumbly finish, use finely crumbled feta; for a drier, sharper topping, try finely grated Pecorino Romano. Both can be saltier or less salty than Cotija, so add them gradually.
How is queso Cotija different from queso añejo?
Both are aged, salty Mexican cheeses that crumble or grate well as toppings. Cotija is often moister and crumblier, while añejo is typically drier and firmer; either works over beans, tacos and corn.
How much queso Cotija should you sprinkle over a serving?
Start with a teaspoon of finely crumbled cheese per serving, then add more if needed. Its salty flavour is concentrated, so a little can season corn, beans or a bowl of soup.
Source: USDA FoodData Central 170898 · per 100 g · carbohydrate per EU label, fibre excluded
