Which Mexican cheese is aged and crumbled like feta?

The Mexican cheese aged and crumbled like feta is cotija.

Cotija is a salty, firm cow’s-milk cheese from Mexico, named after Cotija in the state of Michoacán. It is often called a Mexican counterpart to feta because it is white, crumbly, and assertively salty, although its exact texture and flavor depend on how long it has aged.

Fresh or younger cotija can be relatively moist and mild, while añejo cotija is drier, harder, and more intensely flavored. Aging commonly ranges from roughly 100 to 365 days. Unlike many melting cheeses, cotija softens with heat but generally keeps its shape, making it especially useful as a finishing cheese.

Cooks crumble or grate it over tacos, beans, soups, salads, tostadas, burritos, and elote, Mexico’s popular seasoned corn on the cob. Queso fresco is a frequent mix-up: it is also a fresh Mexican cheese, but it is usually milder and less aged. Feta can substitute for younger cotija, while Parmesan or Romano are closer substitutes for aged varieties.