Originally Posted by Iceblossom

I've been using Cotija a lot over the last couple of years. In Seattle, it was easy to find in the "mexican" cheese section of the cheeses, but not so easy for me to find here.

Cotija is a firm non-melting cheese, but gives a nice cheese crumble, if feta is too strong, cotija is perfect! Particularly in things with black beans or mango salsa is my go-to.

https://en.wikipedia.org/wiki/Cotija_cheese