Cotija is much saltier.....used as you would parmesan.....queso fresco
is really mild and soft....almost like a cross between fresh mozzarella
and feta cheeses. We use queso fresco in enchiladas, salads, in quesodillas,
etc. Although not the best melting cheese its extremely versatile. Cotija will have a much longer shelf life........queso fresco has a tendency to sour once
the package or block has been opened or unsealed. As for flavor.....cotija definitely has a more concentrated flavor.....