Cottage cheese

Originating as a homemade cheese (the name probably reflects the cheese’s development in farm cottage kitchens), this lumpy, soft white cheese can be purchased with small or large curds. The standard base for cottage cheese is skimmed pasteurized cow’s milk, although sometimes whole milk or even cream is added to enrich the cheese. Commercial production of cottage cheese began in the United States in the early twentieth century. Processed cottage cheese is sometimes used as a low-fat alternative to cream cheese. Cottage cheese is also used in making pancake and crepe fillings. Also known as curd cheese and pot cheese.