Cottage cheese is a fresh cheese known for its small curds and slightly savory and creamy taste. However, today more varieties exist that also include medium or large curds.
Cottage cheese is made by acidifying milk, which results in the curds separating from the whey. After the curds are formed, they’re rinsed and some salt may be added.
According to the California Milk Advisory Board, immigrants brought the tradition of fresh cheesemaking to America, and some believe cottage cheese was one of the first cheeses made in America.
Compared to other cheeses like Cheddar (200 mg calcium per serving) or part skim mozzarella (230 mg calcium per serving), cottage cheese has about 40 to 70 percent less calcium (about 70 to 125 mg per serving), because some of the calcium is removed when the whey is drained. That said, cottage cheese is a good source of high-quality protein, and a good source of riboflavin.
Looking for other ways to enjoy cottage cheese? Check out some of the recipes below: