Queso fresco, which literally means "fresh cheese," is a younger cow milk cheese than cotija. As the name implies, it is ready for eating within a few days of production, whereas traditional cotija usually takes a minimum of 100 days to cure. Aging cheese contributes to stronger flavor profiles, so cotija is generally funkier and tangier than queso fresco. Their consistencies are quite similar, though, and the two are generally the most prevalent in American grocery stores, so they are often used interchangeably.