Cottage Cheese
Cottage cheese is an acid curd cheese, but is made from pasteurised, skimmed milk. The curd is cut into small cubes and slowly heated to develop the right body and texture. The whey is drained off, and the curd washed several times and cooled. The washing of the curd produces the familiar lumpy appearance of cottage cheese. Salt and single cream are then added and the cheese is packaged in cartons. The addition of the cream gives a final butterfat content of 4% in the cottage cheese. This, combined with the high moisture content gives the cheese its soft velvety texture. Cottage cheese has a short keeping quality and should be eaten while fresh.
