The appropriate term for cottage cheese is Cottage Cheese; although this fresh cheese was already widely produced in central Europe, its commercial diffusion and its export overseas were carried out by US food companies at the beginning of the twentieth century.
The cottage cheese is creamy white and vaguely reminiscent of "polystyrene"; the smell is sour while the taste (in the traditional recipe) strongly prefers the flavor of milk cream.
Cottage cheese is a rather particular dairy product; it is a fresh cheese obtained from the curd of skimmed and pasteurized milk, produced by coagulation by a small part of rennet and a good part of lactic ferments. Subsequently, the cottage cheese curd is left to rest until it reaches a predetermined pH (4.8-4.9) then cooked slowly, washed, cooled, dried and added to some thickeners such as (carob flour) or alginate. sodium; to facilitate the formation of cottage cheese, the introduction of air is allowed to increase the volume of the product.
At the end of the cheese making, to enhance the taste and aroma of cottage cheese, the traditional recipe includes the addition of cream (milk cream); this procedure considerably increases the percentage of fats contained, originally moderated by the use of skimmed milk rather than whole or partially skimmed milk.
One of the most important dietary benefits of cottage cheese is the very low dietary sodium intake.