This delicious Mexican cheese is made from cow’s milk and is extremely popular in Mexican, Latin American, and Tex-Mex cuisines. It’s often used in a filling or as a topping for quesadillas, tacos, burritos, and enchiladas.
Pecorino Romano is only made in Lazio in Tuscany or Sardinia in Italy. Furthermore, it’s only ever made from sheep’s milk! The cheese is aged for at least 16 months which gives it a hard, crumbly texture and sharp, salty, nutty flavor.
Cottage cheese is very different from Cotija. It’s a fresh cheese with a high moisture content. This alternative is also quite salty and very milky. But again, it’s the texture that really makes this cheese a good option.