cotija cheese
A Mexican cow's milk cheese, salty and dry, crumbled or grated over finished dishes.
Cotija is an aged cow's milk cheese named after a town in the Mexican state of Michoacán. Young, it is moist and crumbly; aged (añejo), it becomes firm and gratable like a hard cheese. It tastes strongly salty and milky with little sourness, and it barely melts when heated, keeping its crumbs instead. That is why it is almost always scattered over tacos, beans, elotes or salads at the end rather than cooked in. In North America many supermarkets carry it, while in German-speaking countries it is usually found only in Latin American shops or by mail order.
Substitute:
Ricotta salata comes closest in texture and saltiness. Feta also works but is moister and noticeably tangier; well drained and crumbled, it suits recipes calling for young cotija best. For aged cotija, a mild pecorino or Parmesan works, though it tastes nuttier and sharper, so use a little less.