Pecorino Romano Substitute for Cotija Cheese: Exact Ratio
Looking for a cotija cheese substitute? Pecorino Romano works as a direct replacement. Use 3/4:1 in any recipe that calls for cotija cheese. This swap works best for grating, elote, finishing.
Best Substitute
Pecorino Romano
3/4:1
Salty sheep's milk cheese that grates like aged Cotija. Use less due to higher salt content.
Tips When Replacing Cotija Cheese in Recipes
Young Cotija is crumbly and moist (similar to feta), while aged Cotija (anejo) is hard and grateable (similar to Parmesan). Match your substitute to the age of Cotija specified. Cotija does not melt, so don't use a melting cheese as a substitute.
What Is Cotija Cheese and Why Substitute It?
A hard, crumbly Mexican cheese named after the town of Cotija in Michoacan. Cotija is salty and strongly flavored, often called the 'Parmesan of Mexico.' It does not melt and is used as a finishing cheese on tacos, elote, and beans.
Pecorino Romano is one of 5 alternatives you can use instead of cotija cheese. For a complete list of cotija cheese substitutes with ratios and cooking tips, visit the full cotija cheese substitute page.
What Else Can I Use Instead of Cotija Cheese?
Frequently Asked Questions
Can I use pecorino romano instead of cotija cheese?
Yes, you can use pecorino romano as a substitute for cotija cheese. Use 3/4:1. Salty sheep's milk cheese that grates like aged Cotija. Use less due to higher salt content.
How much pecorino romano equals cotija cheese?
Use 3/4:1 to replace cotija cheese with pecorino romano. Works best for grating, elote, finishing.
What is the best substitute for cotija cheese?
Pecorino Romano is a popular substitute for cotija cheese. Use 3/4:1 for a 1-to-1 replacement. See all 5 alternatives on our cotija cheese substitute page.