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food & wine dictionary
Food and Wine Dictionary
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Coteaux du Tricastin...
cottage fried potato...
A fresh cheese made from whole, part-skimmed or skimmed
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:
(sometimes called "popcorn" 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.
Material adapted from the
The New Food Lover's Companion
© Copyright Barron's Educational Services, Inc. 1995 based on
THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
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