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By HELEN SMITH
Rappahannock Ncw> Contribute* Writer
Since June is Dairy Month, I decided to feature cottage cheese in my food and nutrition column this week. It’s an old stand-by that’s nutritious and can be very versatile in cooking from appetizers to desserts.
Cottage cheese has been made in many lands for centuries. It was popular in Europe before early American colonists made the cheese in their country kitchens. In the United States, it’s been known as Dutch cheese, pot cheese, smeakase (Pennsylvania Dutch), New York or country-style cheese; and in California, Frisco, popcorn, or flake cheese.
Today the product is defined by federal standards, including:
Dry curd cottage cheese is the soft, unripened cheese made from pasteurized skim milk. The curd is produced by culturing. Culturing is the addition of bacteria that converts some of the milk sugar lactose to lactic acid. The lactic acid causes the curd to form.
Creamed cottage cheese is prepared by mixing dry curd cottage cheese with a pasteurized creaming mixture called dressing.
Low-fat cottage, cheese may be prepared from the same ingredients and in the same manner as cottage cheese. However, the milkfat content is less.
Nutritional value: Since it’s made
88.9%