Is Queso Cotija Vegetarian? Understanding Rennet and Plant-Based Mexican Cheeses

November 10, 2025 •

4 min read

While many cheeses use animal-derived rennet, the question of whether a specific cheese is vegetarian, such as, 'is queso cotija vegetarian?', is critical for those on a plant-based nutrition diet. Traditional queso cotija uses animal rennet, but checking the label for vegetarian options is essential.

Quick Summary

Traditional queso cotija contains animal rennet and is therefore not vegetarian. Many commercial brands, however, offer vegetarian alternatives made with microbial enzymes. Always check product labels carefully to confirm its suitability for a vegetarian diet.

Key Points

Traditional Cotija is Not Vegetarian: Traditional queso cotija is made with animal rennet, making it unsuitable for vegetarians.
Check the Label for Vegetarian Alternatives: Many modern, commercial brands produce vegetarian cotija using microbial or vegetable-based enzymes.
Look for Clear Labels: Search for packaging that explicitly states "suitable for vegetarians" or lists "microbial enzymes" as an ingredient.
Feta is a Common Substitute: Crumbled feta cheese offers a similar texture and salty flavor profile, and is often a vegetarian choice (always check rennet source).
DIY Vegan Options Are Available: For a plant-based alternative, you can create a cotija substitute using ingredients like cashews, nutritional yeast, and vinegar.
Enjoy in Moderation: While a tasty topping, cotija and its dairy alternatives can be high in saturated fat and sodium, so it's best to use them sparingly.

Understanding the Traditional Queso Cotija

Queso cotija is a hard, crumbly Mexican cheese renowned for its salty, robust flavor. Named after the town of Cotija in the state of Michoacán, Mexico, it has been a staple in Mexican cuisine for centuries. It is primarily used as a finishing cheese, grated or crumbled over dishes like tacos, enchiladas, and elote (Mexican street corn). Its texture and flavor profile can vary with age; a younger, fresher cotija is milder and softer, while aged (añejo) cotija becomes harder and sharper, often likened to Parmesan.

The Role of Rennet in Cheesemaking

To create cheese, milk must be coagulated, or curdled, using a specific enzyme. This enzyme is known as rennet. Traditionally, rennet was extracted from the stomachs of young ruminant animals, such as calves. This animal-derived rennet is the reason many traditional cheeses are not suitable for vegetarians. However, modern cheesemaking offers several non-animal alternatives for curdling milk:

Microbial rennet: Derived from molds or fungi, this is a common and reliable vegetarian option.
Vegetable rennet: Extracted from plants, although less common in large-scale production.
Acid-based curdling: Used in cheeses like paneer or queso fresco, where no rennet is needed at all.

The Vegetarian Status of Cotija: What You Need to Know

For vegetarians, the core issue with queso cotija is the rennet. As documented by sources like Fine Dining Lovers and Cheese.com, traditional queso cotija is not vegetarian because it is made with animal rennet. This fact makes it unsuitable for anyone following a strict vegetarian diet. The good news is that many modern cheese manufacturers produce cotija-style cheeses using microbial or vegetarian rennet.

How to Confirm if a Product is Vegetarian

To ensure the queso cotija you purchase aligns with your dietary values, it is crucial to read the product label carefully. Here is what to look for:

Check the ingredients list: Look for terms like "microbial rennet," "vegetarian enzymes," or "vegetable rennet". If the label simply says "enzymes" without specifying the source, it is best to assume it contains animal rennet or contact the manufacturer for clarification.
Look for vegetarian certification: Many products will have a certified vegetarian symbol or specifically state "suitable for vegetarians" on the packaging.
Avoid traditional brands: Artisan-produced or authentic Mexican brands may be more likely to follow traditional methods using animal rennet. Larger, commercial producers are more prone to using vegetarian alternatives, but verification is still necessary. Some companies like V&V Supremo even specify which of their cheeses are vegetarian-friendly.

Delicious Vegetarian Alternatives to Cotija

If you cannot find a vegetarian-friendly cotija, or you follow a vegan diet, several excellent alternatives can mimic its salty, crumbly qualities.

Common Cheese Alternatives:

Feta cheese: A great match for younger, softer cotija due to its similar crumbly texture and salty flavor. Feta is often vegetarian, but check the label.
Ricotta Salata: This Italian cheese has a dry, salty, and crumbly texture that can stand in for cotija, especially the aged variety.
Vegetarian Parmesan/Romano: For aged cotija, vegetarian versions of Parmesan or Romano can provide a similar hard texture and sharp flavor.

Non-Dairy Vegan Options

For those on a vegan diet, or simply avoiding all dairy, there are excellent plant-based versions of cotija available, both commercially and for DIY enthusiasts:

Cashew-based cotija: Numerous recipes use soaked, blended cashews combined with nutritional yeast, vinegar, and salt to create a remarkably similar crumbly, tangy, and salty cheese substitute.
Tofu-based cotija: With a firm tofu base, you can achieve a soft, fresh cotija-like texture. After crumbling, it can be seasoned with lime juice, onion powder, and salt.
Vegan Parmesan brands: Products from brands like Violife or Follow Your Heart offer vegan parmesan alternatives that can serve as a substitute for aged cotija.

Comparing Cotija, Feta, and Vegan Cotija


Feature	Traditional Cotija	Feta (often Vegetarian)	Vegan Cotija (Homemade/Brand)
Rennet Type	Animal-based	Microbial or Vegetable	None (Acid or plant-based)
Base Ingredient	Cow's milk	Sheep and/or Goat milk	Nuts (cashew/almond), Tofu, Coconut oil
Texture	Dry, firm, and crumbly	Soft, moist, and crumbly	Variable (Crumbly to firm)
Flavor Profile	Strong, salty, tangy	Salty, tangy, slightly milky	Salty, tangy, cheesy (from nutritional yeast)
Best Use	Topping/Garnish	Salads, Garnish, Cooking	Topping, Vegan recipes

Making a Healthy Choice for Your Nutrition Diet

Choosing the right version of queso cotija or a suitable alternative is a simple step to align your diet with your ethical choices. Both vegetarian and vegan versions are widely available and can be incorporated into a variety of Mexican and other cuisines. They offer a flavorful way to add a salty, crumbly texture to dishes without compromising your nutritional goals. Remember to enjoy all types of cheese in moderation due to high saturated fat and sodium content. Always check the label, as some manufacturers may use vegetarian enzymes while others still use traditional animal rennet, so reading the fine print is your best bet for a truly vegetarian option. For further information on vegetarian ingredients in food, the Vegetarian Resource Group provides helpful guides.

Conclusion

The short answer to the question "is queso cotija vegetarian?" is no, not in its traditional form due to the use of animal rennet. However, the modern food market provides numerous vegetarian and vegan alternatives, from commercially available versions using microbial rennet to delicious homemade substitutes made from nuts or tofu. By carefully checking the product labels for specific vegetarian certifications or seeking out plant-based recipes, you can continue to enjoy the distinctive, salty flavor of cotija while adhering to your dietary principles.

Frequently Asked Questions

Traditional queso cotija is not vegetarian because it is made using animal rennet, an enzyme derived from the stomach lining of young ruminant animals, such as calves.

To confirm if a cotija cheese is vegetarian, you should check the ingredients list on the package for terms like 'microbial rennet,' 'vegetarian enzymes,' or 'vegetable rennet.' Some brands will also have a vegetarian certification label.

Microbial rennet is a vegetarian-friendly enzyme derived from molds or fungi. It is used to coagulate milk in the cheesemaking process as an alternative to animal-derived rennet.

Good vegetarian substitutes for cotija include feta cheese, which has a similar salty and crumbly texture, or vegetarian versions of Parmesan or Romano cheese for a harder, aged texture.

Yes, there are several vegan cotija alternatives. You can find recipes to make it from ingredients like cashews or tofu, or purchase plant-based Parmesan alternatives from brands like Violife.

No, cotija cheese does not melt. Its crumbly texture and high salt content mean it softens but does not become a smooth, liquid cheese when heated, making it ideal as a topping or garnish.

While it is made from milk, aged cotija cheese has very low lactose content, with some brands advertising it as 99.99% lactose-free. People with lactose intolerance can often tolerate it, but it is not completely lactose-free.

Instead of cotija for elote, you can use crumbled feta cheese. It provides a similar salty and crumbly element that works well with the corn, mayonnaise, and chili seasoning.