cottage cheese
A fresh
CHEESE made from whole, part-skimmed or skimmed
PASTEURIZED cow's milk. "Sweet curd" cottage
CHEESE-by far the most popular-has a rather mild (sometimes bland) flavor because the curds are washed to remove most of the
CHEESE's natural acidity. The texture of cottage
CHEESE is usually quite moist. If the curds are allowed to drain longer, pot
CHEESE is formed; longer yet and the firm farmer's
CHEESE is created. Cottage
CHEESE comes in three forms: small-curd, medium-curd and large-curd (sometimes called "popcorn" cottage
CHEESE). Creamed cottage
CHEESE has had 4 to 8 percent cream added to it, lowfat cottage
CHEESE has from 1 to 2 percent fat (check the label), and nonfat cottage
CHEESE has, of course, zero fat. Cottage
CHEESE is sold plain and flavored, the most popular additions being chives and pineapple (but not together). Because it's more perishable than other
CHEESEs, cartons of cottage
CHEESE are stamped on the bottom with the date they should be pulled from the shelves. Store cottage
CHEESE in the coldest part of the refrigerator for up to 10 days past the stamped date. See also
CHEESE.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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