Cotija, a delicious and versatile Mexican cheese, boasts a rich culinary history that educators can skillfully incorporate into their lesson plans. By teaching students about Cotija, educators can foster not only an appreciation for diverse foods and flavors but also an understanding of various cultural elements. This article provides guidance for instructors looking to introduce this renowned cheese into their classroom.
1. Historical Background:
Begin by offering students a brief overview of Cotija’s origins. Named after the town of Cotija in Mexico’s Michoacán state, this hard, crumbly cheese dates back to at least the early 20th century. There are different types of Cotija – the fresher version (Cotija de Montaña) which is spongier and milder in taste, and the aged version (Cotija Añejo) which is crumblier and has a much stronger flavor.
2. How It’s Made:
Walk your students through a simplified version of the traditional Cotijamaking process. Most traditionally, it is made using cow’s milk or a combination of cow’s and goat’s milk. The milk is first warmed to room temperature before being curdled using rennet or another coagulant. The curds are then pressed and drained via cheesecloth before being further compressed, brined, and left to age.
3. Cultural Significance:
Discuss why Cotija is so important in Mexican cuisine – it’s often referred to as “The Parmesan of Mexico” due to its similar aging process and flavor profile. Use this discussion as an opportunity to explore broader themes, such as how food can reflect different aspects of culture and how seemingly simple ingredients can contribute to a region’s culinary identity.
4. Incorporating Tastings:
With parental consent or school permission following local regulations on food allergies and sensitivities, offer students a taste of Cotija cheese. Arrange for samples of different types of Cotija, highlighting the differences in texture, flavor, and appearance. As they taste each sample, encourage mindful eating and invite them to describe their observations.
5. Culinary Uses:
Teach your students about the numerous ways Cotija can be used in Mexican cuisine, which highlights its versatility. Examples include sprinkling the cheese over tacos, elotes (grilled corn on the cob), sopes (thick corn tortillas with various toppings), and salads. You can also provide recipes for students to try at home with their families.
