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| - Cottage cheese is a cheese curd product with a mild flavor. It is drained, but not pressed, so some whey remains and the individual curds remain loose. The curd is usually washed to remove acidity, giving sweet curd cheese. It is not aged or colored. Different styles of cottage cheese are made from milks with different fat levels and in small curd or large curd preparations. Cottage cheese which is pressed becomes hoop cheese, farmer cheese, pot cheese or queso blanco.
- Cottage cheese is an English delicacy created in the early 17th century by a chef who dreamt up the receipe after slipping in vomit on a pavement outside a public house. As its name suggests, it is indeed cheese used to construct cottages.
- Cottage cheese is a cheese curd product with a mild flavor. Different styles of cottage cheese are made from milks with different fat levels and in small curd or large curd preparations. Cottage cheese which is pressed becomes hoop cheese, farmer cheese, pot cheese or queso blanco. Typical preparations, the cheese is drained, but not pressed, so some whey remains. The curd is usually washed to remove acidity giving sweet curd cheese. It is not aged or colored.
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| abstract
| - Cottage cheese is a cheese curd product with a mild flavor. Different styles of cottage cheese are made from milks with different fat levels and in small curd or large curd preparations. Cottage cheese which is pressed becomes hoop cheese, farmer cheese, pot cheese or queso blanco. Typical preparations, the cheese is drained, but not pressed, so some whey remains. The curd is usually washed to remove acidity giving sweet curd cheese. It is not aged or colored. Cottage cheese is often eaten straight where it is like the curds of the nursery rhyme food "curds and whey". It is also eaten in salads, with fruit or as an ingredient in recipes like jello salad, lasagna and various desserts. It is popular among dieters and some health food devotees.
- Cottage cheese is an English delicacy created in the early 17th century by a chef who dreamt up the receipe after slipping in vomit on a pavement outside a public house. As its name suggests, it is indeed cheese used to construct cottages. Cottage cheese is made up of tiny little chunks of cheese called curds (from the British word meaning "ooh, chucky"). This makes it easy to eat out of a bowl, with a spoon, like soup. It also makes this the favorite cheese of anyone with laser feet because it doesn't fall apart in their shoes like other inferior cheese creations. It is the most important tier of the Food Octagon. There are several well-known types. Low-fat cottage cheese is the healthier and more naturally produced variety, good for lowering risk of dissociative shock and post-traumatic stress syndrome. Large curd cottage cheese is used for that edgy rough exterior in early 21st century southwest design. Cottage-free cottage cheese is restricted for use only by high-ranking government officials. The Cottage Industry Cheese is meth. Don't act like you don't know. Finally, cottage cheese will give you hives if you eat too much and can make your pee smell like a wet dog so next time you chow down on some delicious cheese, bring a friend.
- Cottage cheese is a cheese curd product with a mild flavor. It is drained, but not pressed, so some whey remains and the individual curds remain loose. The curd is usually washed to remove acidity, giving sweet curd cheese. It is not aged or colored. Different styles of cottage cheese are made from milks with different fat levels and in small curd or large curd preparations. Cottage cheese which is pressed becomes hoop cheese, farmer cheese, pot cheese or queso blanco. Cottage cheese can be eaten by itself, with fruit, with fruit puree, on toast, with tomatoes, in green salads, or used as an ingredient in recipes such as lasagna, jello salad and various desserts. Cottage cheese with fruit such as pears or peaches is a standard side dish in many "home cooking" or meat-and-three restaurants' menus. The term "cottage cheese" is believed to have originated because the simple cheese was usually made in cottages from any milk left over after making butter. The term was first used in 1848. The curds and whey of nursery rhyme fame is another dish made from curds with whey, but it is uncertain what their consistency was, if they were drained at all or how they were curdled (which affects the flavor). Some writers claim they are equivalent or similar.
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