"Tajo" cheese is a moister, fattier, and less salty version that holds its shape when cut, with a flavor similar to Greek feta.

The production method involves milling the curds into small pieces before pressing and aging.

In the mouth, the cheese breaks up again to a sandy or grain-like consistency, adding to the texture of dishes.

Acceptable substitutes for aged cotija include ricotta salata, Parmesan, or Romano cheese.

[5] There are studies that suggest that Cotija Cheese can be used to target specific bacteria to help increase shelf-life and prevent the spread of food-borne disease.

There have been scientific studies conducted to isolate this "Anti Bacterial Enzyme" to combat the spread of food-borne diseases such as the various strains of E.coli.