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The first known use of the term "cottage cheese" dates back to 1831[1] and is believed to have originated because the simple cheese was usually made in cottages from any milk left over after making butter.
Curd size is the size of the chunks in the cottage cheese. The two major types of cottage cheese are small-curd, high-acid cheese made without rennet, and large-curd, low-acid cheese made with rennet. Rennet is a natural complex of enzymes that speeds curdling and keeps the curd that forms from breaking up. Adding rennet shortens the cheese-making process, resulting in a lower acid and larger curd cheese, and reduces the amount of curd poured off with leftover liquid (whey). Sometimes large-curd cottage cheese is called "chunk style."
Cottage cheese can be eaten in a variety of different ways: by itself, with fruit and sugar, with salt and pepper, with fruit puree, on toast, with tomatoes, with granola and cinnamon, in salads, as a chip dip, as a replacement for mayonnaise in tuna salad or used as an ingredient in recipes such as jello salad and various desserts. Cottage cheese with fruit such as pears, peaches, or mandarin oranges is a standard side dish in many "home cooking" or meat-and-three restaurants' menus in the United States. It is also used in dishes such as lasagna where it takes the place of ricotta.
Local classification
No
Yes
87 - 98 kcal per 100 gr.
10 - 11.2 gr. per 100 gr.
4 - 4.3 gr. per 100 gr.
3.38 gr. per 100 gr.
0.8 gr. per 100 gr.
2.7 gr. per 100 gr.
83 mg. ( – 91% )*
104 mg. ( + 18% )*
8 mg. ( – 77% )*
364 mg. ( – 55% )*
159 mg. ( – 68% )*
0.7 mg. ( – 30% )*
0.4 mg. ( – 90% )*
*(the difference from the average value)
11,1 - Individual visits per month (average)
252 - All individual visits
04 09 2017 - Date of publication of this article
