1. Where does it come from?
Cheese-making itself dates back thousands of years, with some evidence pointing to Ancient Mesopotamia. Known as the cradle of civilization and now in the modern-day Middle East, early versions of fresh curd cheese likely existed then and there, as well as anywhere people kept dairy animals and needed ways to preserve milk. So cottage cheese’s creation isn’t necessarily tied to a single country.
As for its name, while there is no exact origin story, “cottage cheese” may be in reference to the modest homes in the countryside. Before industrial production, cheese was often made in rural cottages from milk left over after butter was churned.
2. What does it taste like?
Cottage cheese is recognized by its lumpy texture due to the curds that can range from small to large. (These curds form when an acid is added to milk, causing its proteins to curdle and separate from the whey.) Despite its chunkiness, it’s soft and creamy. It has a mild, fresh taste, with a slightly tangy flavour.
3. How to cook with it?
A versatile ingredient, cottage cheese can be enjoyed on its own or incorporated into both sweet and savoury dishes: It can be blended into smoothies; whipped with honey into a sweet spread or dip; used in flatbread; added to pasta dishes; mixed into pancakes or muffins for extra protein; stuffed into pierogi; incorporated into egg bites; and so much more.