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Mild, neutral
taste; soft, moist; large or small curd; white. Unlike other cheeses,
Cottage Cheese's curds are never pressed - instead, they're stirred -
which gives it, its soft, creamy texture.
Serve with: White
wines, citrus fruit, tomatoes, salads, vegetables, herb or fruit breads.
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Kind or Name Place of Origin |
Milk Used |
Aging Period |
Color |
Texture |
Flavor |
Purchase Unit |
Cottage Cheese
Unknown |
Cow’s milk skimmed; plain curd, or plain
curd with cream added |
Unripened |
White to creamy white |
Delicate, moist, large and small curd particles |
Acidic, mild |
Cup-shaped containers tumblers, dishes |
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Milkfat |
4.0% minimum |
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Moisture |
80.0% maximum |
Uses:
Salads, with fruits vegetables, sandwiches, dips, cheese
cake
[ Aberdeen Crowdie ] [ Boursin ] [ Burrata Cheese ] [ Cream Cheese ] [ Cottage Cheese ] [ Low Fat Cottage Cheese ] [ Dry Curd Cottage ] [ Gjedost Cheese ] [ Mascarpone ] [ Montrachet ] [ Myost Cheese ] [ Neufchatel ] [ Ricotta ]
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